MHOR Fish has just won Best Newcomer in the prestigious Observer Food Monthly awards:"The accidental chippie. How a very ordinary greasy spoon in a sleepy Perthshire town became the country's finest fish-and-chip shop, the peerless Mhorfish - complete with sparkling water in the batter and beef dripping in the deep-fat fryer." (OFM March 2008).

MHOR Fish is more than a fish and chip shop, however: 'it is an aspiring model for what could be a new wave of democratically priced, sustainable fish enterprises.' (OFM March 2008).

Located in the centre of Callander, the cafe attached to the chippie has a fresh fish counter piled high with oysters, mussels, prawns, fresh tuna steaks and fish from the north coast of Scotland, caught fresh that day. The menu, as well as offering traditional fish suppers lets you opt for a gastronomic seafood experience: you can select your fish from the counter and ask for it to be grilled, seared, baked or fried. Or you can cook it at home: MHOR Fish is also the local fishmongers.

Voted one of the 50 Best Cafes in the UK by The Independent in 2006, MHOR Fish (originally called the Ben Ledi Cafe) dates back over a hundred years. The Lewises bought the fish and chip shop in 2005 and revamped the interiors, retaining a retro feel with black and white harlequin tiled floor, original Fifties-style chairs and old black and white photos on the walls.

The fish and chips are also some of the best around. The fish is cooked fresh to order while the chips are fried in the richest beef dripping. And if you don’t fancy fish? The gourmet lamb or venison burgers are made with meat from the Monachyle Mhor farm.

'The mussel and prawn risotto with tandoori sauce and curry crisps that was on the daily specials menu sounded distinctly unpromising, yet it was one of the very best risotti I have eaten in Scotland. The mussels and prawns were fleshy and luscious, and in generous quantity. The rice showed some resistance in the mouth but was thoroughly cooked, and annointed by just the right amount of a piquant, winey sauce, strongly impregnated with saffron. The "crisps" turned out to be the thinnest squares of flaky pastry, dusted with a fiery, salty curry powder. This dish was evidence that the Ben Ledi Cafe can produce food to the standard of well-quoted restaurants. It was miraculously affordable too, at just £7.95. (Sunday Herald, 9 September 2007)

 

SO WHAT'S NEXT? COURSES IN FISH PREPARATION IN THE NEW DEMONSTRATION ROOM UPSTAIRS. Book now for Thursday 1st May. Rather than a straightforward cookery lesson, during the half-day courses Tom will show students how to fillet and cook fish to perfection as well as giving talks on everything from why you should choose local and sustainable food to environmental issues. The demonstrations will be hands on, however - everyone will get the chance to scale and fillet a fish - before eating a selection of dishes created by Tom. The courses cost £75 per person, start at 9am and include lunch with wine. To book call Monachyle Mhor on 01877 384622 or email monachyle@mhor.net

A full demonstration schedule will be available shortly. To request information on future dates please email as above