As we still have some availability in July and August we have put together some special hot summer deals to tempt you to this beautiful unspoilt part of Scotland

If you are a ‘passionate foodie’ you will love it!

*Come and stay for a minimum of 4 nights (with dinner on a minimum of 3 nights) and receive 20% discount off the B&B price (Sunday to Thursday)

*Enjoy a weekend break away from it all and receive a free bottle of wine, with dinner. ( 2 nights)

*Walking Packages – from gentle walks to a bit more strenuous, to a real challenge (including free packed lunch and drop offs ) The walking in this enchanting area of natural beauty has amazing views with seascapes
, Southern Upland Way, Ayr River Way, Carrick and Galloway hills.

*Romantic Luxury Break with free bottle of Delamotte Brut, Champagne, (Established in the prestigious village of Le Mesnil. Champagne Delamotte is Chardonnays most refined in style and pedigree.One of the oldest Champagne houses, 250 years old this year.)
and Pamper Packages arranged at Pebble Spa. – minimum 2 nights

5*****Golfing breaks on delightful courses, for couples or small parties, in South West Scotland. Golfing itineraries arranged and a 3 night package will include 2 rounds of golf at Dunsky / Stranraer/ Brunston / or Girvan.

3 nights dinner B&B and 2 rounds of golf in the Ailsa or Iona Suite £295 per person / Garden room £265per person

Cosses Country House

WHITE WINES
1. Muscadet de Sèvre et Maine sur Lie 2008, Domaine Manoir, Loire Valley, France 13.00
Classic and authentic Muscadet from an extremely dedicated producer – medium in style with mouth-watering acidity
and a huge depth of fresh, mineral fruit.
2. Chenin Blanc 2009, Simonsig Estate, Stellenbosch, South Africa 11.50
Award winning quality and style from one of South Africa’s finest producers – smooth, medium and crisp, brimming with
spicy guava and apple flavours.
3. Sauvignon Blanc 2009, Con Class, Rueda, Spain 14.75
Infinitely appealing, this zippy Spanish Sauvignon is packed with plenty of crisp citrus and gooseberry flavours.
4. Sauvignon Blanc 2009, Francesca Bay, New Zealand 14.80
The superb crunchy Granny Smith apple fruit with tropical notes, makes this Marlborough Sauvignon an ideal partner to
Seafood dishes.
5. Clos Henri Sauvignon Blanc 2008, Henri Bourgeois, New Zealand 29.95
By the internationally recognised family of the Domain Henri Bourgeois from Sancerre. A complex nose dominated by
Pineapple, guava on the one hand, and chalk, flint on the other hand which reveals the minerality with a touch of lemon and lime.The dry finish is long.
6. Sancerre ‘Les Barrones’ 2008, Henri Bourgeois, Loire Valley, France 24.50
Lush, gooseberry fruit with a smoky, flinty edge – all the hallmarks of a truly great Sancerre, from one of the regions
most respected estates.
7. Gavi D.O.C La Zerba 2007, Tassarolo, Italy 22.50
This is discreet Gavi and very much not of the current fashion for high alcohol and oak. It is lovely and pure with a
perfumed nose of honeysuckle and pear. This reflects onto the palate and is balanced with some tropical fruit and lovely
mineral fresh acidity.
8. Pinot Grigio 2008, La Tunella, DOC Friuli, Italy 17.50
A fruity and fragrant nose redolent of warm bread, acacia blossom and tropical fruit. The palate echoes nose and is elegant
and full bodied with delicate hints of yeast. Excellent as an aperitif or with white meats or fish.
9. Viognier Reserva 2007, Casa Silva, Chile 15.50
Intense crisp and perfectly balanced with juicy peach and citrus flavours combining toasty complexity and fresh acidity.
Casa Silva is run by the Silva family who create the best wines in Chile in the Colchagua Valley.
10. Reisling 2007, Three Stones, Hawkes Bay, New Zealand 16.75
The Riesling is delicate and expressive, with aromas of green apples and crushed lime. It has an attractive fruity finish with honeycomb nuances
11. . Chardonnay 2008, Un-oaked, Red Earth, Australia 14.95
Left un-wooded to highlight its’ own natural zesty citrus peach and ripe melon flavours. Fresh and crisp on the finish with a
touch of dried pear. Citron hues in the colouring and characteristic leafy honeysuckle notes on the nose.
12. Chablis 1er Cru 2007/8 ‘Montmains’, Dom. Vauroux, Burgundy, France 26.50
Rich, fruity Chablis – dry and intensely flavoured with the lovely mineral cut that sets this style of Chardonnay away from any other in Burgundy. Montmains is one of the highest rated of the 1er Cru (1st Growth) vineyards in Chablis.
12A. Pouilly-Fuissé 2005, Domaine Corsin, Burgundy, France 32.00 A classic Burgundian Chardonnay from the talented Corsin brothers – rich but subtle with incredible depth of fruit and a smooth, silky texture.
RED WINES
13. Pinotage 2008, Simonsvlei, Paarl, South Africa 12.50
South Africa’s signature grape variety produces this medium-bodied red, brimming with rhubarb and raspberry flavours
and just a hint of smoky oak.
14. Cabernet Sauvignon 2009, Tekena Estate, Rapel Valley, Chile 12.50
Expressive, unoaked Cabernet from the sun-soaked vineyards of Chile – rich and smooth with ripe blackberry fruit, dark chocolate and spice.
15. Dragonfly Shiraz 2007/8, Willow Bridge Estate, Western Australia 15.95
Brimming with rich, red berry fruit and warm peppery spice. Gentle oak aging has added structure and smooth, ripe tannins
to this immensely drinkable wine.
16. Chateau Parenchere Bordeaux Supérieur 2006, Bordeaux, France 16.50
Elegant and well-structured with layers of fleshy red fruits, grippy tannins and a lingering finish
17. Malbec Don Cristobal, 2008, Mendoza, Argentina. 16.95
At sight, it has intense and bright red purplish tones. Fine and elegant aroma with a perfect combination of ripe red fruits
and spices, enriched by the use of French oak. In the mouth it is balanced with soft tannins.
18. Merlot, 2007, Red Earth, Adelaide Plains, Australia. 14.05
Rich, full bodied, mature Merlot with spicy oak and a savoury tang which wine-maker Joe Ceravolo puts down to his vineyards proximity to the sea.(7 miles).
19. Merlot 2005, Clos Montblanc, Conca de Barbera, Spain 16.20
From the relatively unknown, cool high altitude vineyards of Conca de Barbera comes this exciting offering -expressive and
elegant with inviting red fruit, plum and toasty spice.
20. Trinity Hill Red 2004/5, Hawkes Bay, New Zealand 16.50
A robust blend of Syrah, Merlot & Cabernet – stylish, full-flavoured and elegant red from John Hancock at Trinity Hill, whose
growing reputation for solid, fruit forward, quality wines continues deservedly.
21. Pinot Noir 2008/9, Tindall Estate, Marlborough, New Zealand 23.50
Soft and generous palate, red cherry with gamey notes, spicy, lingering finish
22. Sancerre Rouge Les Baronnes 2006, Henri Bourgeois, Loire, France 23.90
Discrete nose of raspberries, blueberries, and chalk. Medium to light-bodied with instant fruit flavors (raspberries).
Thin textured but smooth tannins offset the acidity and make this wine delicious and refreshing.
23. Hautes Cotes de Beaune, 2006, Vieilles Vignes, Burgundy. 23.90
Nicolas Potel. A young winemaker who has worked in Australia now with a burgeoning reputation for his red Burgundy wines. Pure Pinot Noir, this mature wine is medium bodied, still with some red fruit character but with some mature earthiness now
coming through . Particularly fine with duck and game-bird dishes.
24. Fleurie Vieilles Vignes 2007, Potel-Aviron Beaujolais, France 21.00
The most popular and famous of the 10 Beaujolais single village wines. Made entirely from Gamay grapes it is light to medium bodied in style with distinctive juicy cherry style fruit. Equally enjoyable with salmon ,poultry or red meat dishes.
25. Valpolicella Classico Cariano 2006, Pasqua, Italy 16.90
From the vineyards of Monte Cariano comes this excellent example with intense, penetration aromas of currants, blackberries
and hints of toasted almonds and vanilla. Full, ripe and round on the palate, with a long finish.
26. Rioja Reserva 2003, Solar di Samaneigo, Rioja, Spain 21.00
Dried autumnal fruit, vanilla cream and delicate caramel notes, combined with some warm cherries to give a restrained,
elegant and satisfying Rioja.
27. Châteauneuf-du-Pape 2005/6, Dom. de la Janasse, Rhône Valley, France 39.95
A monumental wine whose heady fragrance of bramble, cherries, pepper and spices are just a wonderful prelude to the lush textures and deep flavours of the palate, making this perfect partner to red meats and game.
28. Chateau de Beaucastel 1988, Chateauneuf-du-Pape, Rhone Valley, France 60.00
Vintage Chateauneuf from one of the best producers there is. Smooth, complex and deep with a ripe cherry and red fruit bouquet.
29. Chateau Haut-Brion 1983, Pessac – Leognan, Bordeaux, France 150.00
A harmonious and classic Bordeaux from a great vintage – spicy, cranberry notes with the ubiquitous cedar and pencil
shavings finish. Awe-inspiring.

ROSÉ WINE

30. Pirineos Merlot/Cabernet Rosado, Somontano, Spain 13.75
Voted the best Rose in Spain for the last two years! Dry, fruity and very delicious

31. Rose Domaine St Genies, 2005, Menestrol, Vin de Pays 13.50
This wine has a wonderful salmon pink colour and a delicate strawberry/raspberry aroma. A beautifully clean and restrained palate with soft, rich, elegant bramble-like fruit. This is how rose should be, not extracted, with refinement and flavour uppermost.

CHAMPAGNE & SPARKLING

32. Delamotte Brut, Champagne, France 35.50
Established in the prestigious village of Le Mesnil. Champagne Delamotte is Chardonnays most refined in style and pedigree.One of the oldest Champagne house, 250 years old this year.

33. Cava Brut Nature, Bodegas Parxet, Spain 19.50
An outstanding Cava from a small, dedicated producer just north of Barcelona. Steely elegance is the trademark of this non-dosage
wine – austere, clean and perfectly balanced.

34. Cremant de Bourgogne Louis Bouillot, France (Rose) 23.50
100% Pinot Noir Fruit. The mousse is very refined and the colour a pretty salmon pink. The nose and palate are delicately scented, reminiscent of fresh raspberries and wild blackberry.

PUDDING WINE

35. Late Harvest Riesling 2006, Château des Charmes, Canada 23.95
Floral, fragrant, with gentle honeyed sweetness, this elegant, beautifully crafted Canadian Riesling is perfect for lighter desserts.

36. Chateau du Cros 2004, Loupiac, France 18.50
Intense botrytis nose – lemon, orange and spicy fragrances. Clean, refreshing, beautifully elegant wine showing excellent richness and complexity, round in the mouth, filled with crème.

Susan is demonstrating at the Highland Show at 2pm tomorrow 23rd June 2010

She is using home grown fruit, vegetables and herbs, Ballantrae crab and Crailoch lamb, butchered by Dalduff; her local butcher for the last 20+ years.

She will be demonstrating a strawberry starter and dessert as strawberries are very much in season, and a lamb main course with home grown vegetables:

Ballantrae Crab and strawberry salad with a balsamic, horseradish and lemon dressing.

The crab meat from 6 large claws. Large strawberries Salad/rocket leaves

Lemon juice Extra Virgin olive oil Horseradish sauce Balsamic vinegar

Place a vegetable ring in the centre of each pate. Slice strawberries. Shred the salad leaves. Mix a little lemon juice and horseradish sauce into the crab with seasoning.

Place sliced strawberries, then shredded salad leaves, followed by crab meat into each vegetable ring, then repeat pressing lightly into the shape of the ring. When ready to serve remove the ring.

Mix together the lemon juice, olive oil. horseradish sauce and balsamic vinegar until thick then drizzle around the crab salad. Garnish with a whole strawberry.

Roast Crailoch Loin of Lamb with garlic, ginger and Rosemary finished with Madeira and Redcurrant Sauce with Cosses Spring Cabbage with ginger and Minted Epicure Potatoes

1 boned Loin of lamb (serves 4 – 6 people depending on size) 2 garlic cloves – finely copped, 1small piece of fresh ginger – finely chopped, sprigs of rosemary

150ml demi glace sauce; Redcurrants Madeira Wine Redcurrant or Rowan jelly

Pull the skin from the lamb then remove the membrane. Rub with the garlic, ginger and some rosemary leaves. Pre heat the oven 200C. Steam the potatoes with a sprig of mint. Place the lamb in the oven for 15 mins. Pour over the Madeira and cook for further 5 mins.

Meanwhile heat the demi glace sauce with the jelly. Remove the meat from the oven and add the juices to the sauce, reduce slightly. Add redcurrants just before serving

Steam the shredded cabbage with a little chopped ginger, whilst carving the meat thickly.

It rained last night, which watered the garden, as I had planted out the runner beans – St George and climbing beans – Cobra. The first early potatoes (in the green house) will be ready at the weekend, the spring cabbage is almost ready, and everything else has grown after the rain – including the weeds!