Last summer was my tenth summer season in Crail but we are now charging towards my tenth anniversary of buying Caiplie House and starting to operate; 9th May 2012.
In the run up there are loads of great deals to celebrate. I have dropped prices down to 2002 levels up until May 9th from the 2nd night of your stay.check availability May 9th is priced totally at 2002 prices and I am sure there will be a party!!
How about this…here are a few of my favourite ’10′s Post yours to the Caiplie Facebook page, the best(based on likes) wins 10 bed nights at Caiplie this summer at 2002 prices.
What a ten run....
pass
and kick...he had it all JR!
11? no that's spinal tap!
Thats the whole team (Madras) not Shiel at 10 for Accies!
Crail is not all about golf, walking and pictures of the harbour! I love the diversity of our visitors. It is always nice to see the ‘Rally Boys’ with their Border or Easter Ross accents. I pretend I understand their chat about engines and chassis! I have trouble finding a dipstick let alone a manifold.
In terms of looks though I always fancied an Escort, back in the early eighties when the mark 3 started to make its mark it was the dream car. Nowadays I think the mark 2 has the most class. The Triumph looks pretty good in this clip too.
Cheers for your support guys.
Looking for somewhere different to eat this month?
Planning a dinner party? Why not book a table here. relish@caipliehouse.co.uk 01333 450564
During September and October, John McFetridge is
cooking at Caiplie House.
John is owner and executive chef at Mountain Relish operating in the French ski resorts of Courchevel Chamonix and Megeve. www.mountainrelish.com
During these two months John will bring his innovative restaurant food to Crail. Using local produce which is simply prepared, and cooked and beautifully presented.
John also runs cookery courses at his house in France or in your house. Taking you from complete beginner through ‘dinner parties with a wow factor’ to training professional caterers.
Caiplie House
A taste of France- September and October
Friday and Saturday, 1900-2100hrs
Menu for weekend of 16th and 17th September;
Salmon and Scallop ‘Ceviche’
Salmon and scallops marinated in lime juice, chilli and coriander
Or
Grilled Aubergine, Feta and Tapenade stack
Sun dried Tomato Vinaigrette
~ ~
Cod steak with a Pesto crust
Sauce provencale
Or
Pan fried Lamb steak
With a Merlot and Redcurrant jus
Fresh market vegetables
~ ~
French Chocolate cake
With Raspberries and White chocolate sauce
As I get settled into the real world my good friend John McFetridge is coming to sail the good ship Caiplie for a while.
John is a very experienced hotelier and caterer and is looking forward to a spell in Crail
As well as having the designation Traiteur a Domicile John runs the catering business Mountain Relish offering luxury catering in chalets and villas in the best resorts in France.
During his stay in Crail John is going to be offering a taste of France to residents and non-residents at reasonable prices.
To book a table from Saturday 10th September call 01333 450564
I know you are going to visit Crail again so I reckon I can recommend a seaside resort elsewhere in Scotland without jeopardising the business!
Millport ‘doon the watter’
We were visiting to celebrate Father’s 70th birthday. He grew up on Cumbrae so there are plenty memories for everybody.
Father worked as a temp. green-keeper on the golf course so it is always a popular place to visit. What a great course! It is a good challenge and great fun with dykes and ladders and bells to amuse you if the golf isn’t going so well.
With the views over Bute and Arran it has to be one of the most scenic courses anywhere.
We didn’t actually get out on the bikes but it was a joy to see so many cycling round the island with the obligatory stop for ice cream at Fintry Bay.
Our last morning on the beach was topped by a visit of The Waverley, she looked great
I am talking with local musician, Richard Young, about a music night at Caiplie in August. Richard is a versatile multi -instrumentalist who performs in many styles including blues, jazz, latin and electronica.
As usual I would like a theme for food and music……any ideas
