Macdonald resort’s new fish bar will be open to all
The Macdonald Aviemore Resort has launched its much-anticipated Highland Fish Bar.
Last Thursday’s grand launch was a resounding success, drawing over 40 enthusiastic guests eager to sample the establishment's culinary delights and enjoy an evening of fine food, music, and camaraderie.
The Highland Fish Bar, with its promise of fresh and flavourful seafood, did not disappoint them, judging by their comments to the Strathy.
Local businesses, including those in hospitality themselves, were treated to a taste of the Fish Bar's signature haddock and chips. This quintessentially British fare, featured perfectly battered haddock, crispy on the outside and tender within, served with golden, hand-cut chips. The dish encapsulated the essence of the Highland Fish Bar's commitment to quality and tradition.
Complementary fizz and refreshing mocktails set a celebratory tone for the evening, whose ambience was further enhanced by musician Dylan James Tierney, whose accomplished acoustic backdrop added extra local charm to the event.
The atmosphere was lively and inviting, with the warm decor reflecting the rustic yet elegant aesthetic of the Scottish Highlands. The staff were as welcoming as the fare and the conversation flowed along with the Prosecco.
The Resort, already renowned for the qualiti of it hospitality, has added another feather to its cap. The village’s latest dining venue promises to be a highlight for locals every bit as much as visitors.
“We want to see people from the strath in here enjoying this fantastic food!” said manager director Kenny McMillan. “They can tell us what they think and then they can tell all their friends - everyone will be welcome here to celebrate the rich seafood heritage of this region.”
We confirm that the guests all left with satisfied palates and high spirits after a grand opening which, more than just an introduction to a new restaurant, was a celebration of the culture, fine food and vibrant community which makes Aviemore the place to be (and the tartare is to die for),
