The Grandtully Hotel by Ballintaggart
Pitlochry
PH9 0PL
United Kingdom
Considering your legendary taste, we're pretty sure this restaurant will be your new flavor crush!
Related
Intermediate
21H 0MIN
Cured and dried fish is then steamed and served with a luscious beurre blanc for this recipe from chef Taz Sarhane of London’s Cycene.
