Food

Apr 07 2020

Franklins Fine Dine-IN

As we cannot open the restaurant we have had to find something to keep Lloyd busy. We have produced a Fine Dine-In range with some of the things we use in our restaurant together with some main courses that are suitable for delivery. We are able to offer our products online due to Macbeth’s Butchers who have been a fantastic help. As our guests are aware, we use Macbeth’s breakfast and meat products all the time in our dishes, so ensure to add some of their quality meat to you basket when shopping. If you click on the photos this will take you straight to the product on Macbeth’s website.

Cold Smoked Salmon cured with Red Door Winter Gin

Salmon cured with brown sugar and salt and brushed lightly with Red Door Gin, then cold smoked in our smoker at Cluny Bank. Simply serve with a wedge of lemon, salad leaves, oatcakes or toast. 110g

Cold Smoked Salmon - Cluny Bank Dine-In Range

Hot-Smoked Salmon

Salmon cured in brown sugar and salt, then hot smoked in our smoker at Cluny Bank. Our serving suggestion would be to serve with chickpeas and a gremolata dressing as shown in the photo, lovely and fresh and another popular dish in the restaurant. 140g

Chicken Liver and Foie Gras Parfait

We love this parfait and it often appears on our menus as a bit of indulgence. We either serve it as a starter or top our wonderful Fillet Steak (from Macbeth’s) with it, we also get requests for the parfait quite often.

Simply serve with warm toast, you really don’t need anything else! 150g

Chicken Liver and Foie Gras Parfait - Cluny Bank Dine-In Range

Spicy Smoked Salmon and Tomato Soup

A very popular soup in our restaurant and you won’t find this anywhere else as it is an original Lloyd recipe. The soup is lightly spiced and made with tomatoes and our own cold smoked salmon, it is delicious and something different. Serves 1 person

Wild Mushroom Soup

Fresh mushrooms are the main ingredient in this soup. Lloyds soups are very popular whatever the ingredients that are used. Serves 1 person

Chicken Stroganoff with Pearl Cous Cous

Sliced Chicken Breast coated in Paprika, covered in a traditional Stroganoff Sauce. Creamy Mushrooms, Onions, Gherkins and Brandy. Served with Pearl Cous Cous. Serves 1 person.

Macbeth’s Beef Brisket Braised slow cooked with Whooha Indian Pale Ale.

Prime beef brisket supplied to us by Macbeth’s Butchers, slow cooked with carrots and onions until tender, rich gravy made from juices, served with carrots and potatoes roasted in skins. Serves 1 person.

Macbeths Beef Brisket - Cluny Bank Dine-In Range

Fish Pie with Green Beans

Luxurious fish pie with cod, salmon and smoked haddock, creamy white sauce with spinach, topped with cheesy mash potatoes, served with Green Beans. Serves 1 person.

Thai Vegetable Cakes

We serve these Thai Vegetable Cakes as a vegetarian/vegan dish in our restaurant. They are also gluten-free. Squeeze some lime juice over them or use a soy dipping sauce. Serves 1 person as a main.

Franklin’s Peppercorn Sauce

Peppercorn Sauce made from scratch with Beef Stock, Brandy, Red Wine and Cream. This sauce will ideally go with beef, pork or chicken from Macbeth’s 180ml

Franklin’s Onion Gravy with a hint of Star Anise

The stock for the gravy has been made from scratch with plenty of onions and a hint of star anise added. Will be great for Sausage and Mash or Toad in the Hole. 180ml

Franklin’s Port Jus

This Port Jus is great with Macbeths Fillet Steaks, top a steak with our Chicken Liver and Foie Gras Parfait, drizzle the Jus and imagine you are dining in Franklin’s Restaurant. 180ml

Brandy and Date Pudding with Butterscotch Sauce

Probably our signature and staple dessert, there would be an uproar if we removed this from the menu. This pudding will remind you of Christmas Pud but it is a lot lighter. Serve with ice-cream, custard or cream, unfortunately we were not able to supply this together with the dessert. Serves 1 person

Brandy and Date Pudding - Cluny Bank Dine-In Range

Jam Roly Poly

We don’t generally put this on the menu but it is requested quite often and Lloyd makes it especially for some guests. Serve with custard, ice-cream or both. Unfortunately, we were not able to supply this with the dessert. Serves 1 person

Bread and Butter Pudding

This is no ordinary Bread and Butter Pudding – Raisins,Currants and Sultanas have been soaked in Windswept Blonde Ale, then layered with Brioche and pieces of Stem Ginger. Serves 2 people

Steamed Marmalade Pudding

Steamed Marmalade Pudding using the famous recipe from The Three C’s. We hope we have done it justice!! It is accompanied with a Drambuie and Marmalade Glaze which can either be poured over the pudding or added to custard.
Serves 2 people

Mar 18 2020

Baked Biscoff Cheesecake

We usually have a short break in February and it has become a tradition that I do some baking with Alyx. This years choice was a Baked Biscoff Cheesecake. I have to ask the question as to why I did not know that Biscoff spread was a thing, it is something not to be missed if you have a sweet tooth. After posting the photo of the finished product on my own social media page, we had a few requests to share the recipe. We did use a recipe from delish.com with a couple of tweaks. We like a thick crust and we also came across a problem but we rectified it in this method.

For the Crust

125g melted butter
20 Biscoff biscuits
12 Digestive biscuits
      pinch of salt

For the Cheesecake

900g   cream cheese, softened
250g   sugar
1/2tsp salt 
4 large eggs
240ml double cream
60g sour cream
1tbsp vanilla extract
4tbsp Biscoff spread, heaped
5 Biscoff biscuits, crushed for garnish
4tbsp Biscoff spread, melted, for garnish

Directions

Make Crust

Depending on how thick a base/crust you like, feel free to increase or decrease biscuit quantities. As long as there is enough to cover the base of the pan it is ok. We like a thick crust and have accounted for this.

Set a rack in middle of oven and preheat to 180°C (160ºC fan). Butter a 23-cm springform pan and wrap bottom and sides of pan in a double layer of aluminium foil.
Place the Biscoff and Digestive biscuits in a plastic bag and crush with a rolling pin or something similar. We liked it a bit lumpy rather than smooth, you can use a food processor or blender if you want finer crumbs
Transfer the biscuit to a bowl, add melted butter a bit at a time. Using fork or fingers, mix until crumbs are evenly moist. You want it to be so the crumbs are sticking together but not too moist or too dry.
Press the mixture into the bottom of the springform pan. Place pan on a baking tray and bake crust for 10 minutes. Reduce oven temperature to 165°C (145ºC).

Make Cheesecake

In a large bowl using a hand mixer, beat cream cheese until completely smooth. Add sugar and salt and beat until smooth and fluffy. Add eggs, one at a time, beating after each addition and scraping down bowl as necessary. I have taken out the recommended beating times here as they just did not work. We found the mixture became as runny if not runnier than single cream but we continued beating until it became more like lightly whipped runny cream.
Add double cream, sour cream, and vanilla and beat until fully incorporated.
We slightly melted the Biscoff spread in the microwave, you don’t want to melt too much as we wanted the cheesecake to have bits clearly visible and running through the mixture. If you melt too much it will just blend with the mixture. Gently fold in Biscoff spread. Pour cheesecake batter into cooled crust.
Bring a medium saucepan full of water to a boil. Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is just starting to brown and only the centre is slightly jiggly, 1 hour 20 minutes. Turn off oven, prop open door with a wooden spoon, and let cheesecake slowly cool in water bath, 1 hour.
Remove roasting pan from oven, then carefully lift springform pan from water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover with cling film and refrigerate until firm, 4 hours or up to overnight.
When ready to serve, carefully unmould from springform pan. Sprinkle cheesecake top with crushed biscuits and drizzle with melted Biscoff spread.
Enjoy 🙂

Nov 14 2017

Scottish Food Awards

Last year we attended the inaugural event for The Scottish Food Awards, which were held in Edinburgh.

It was a lovely evening and we were delighted and proud to come away with ‘Real and Local Food, Gold Medal’ and ‘Small Hotel, Food and Drink Award’.

The 2018 event will be held in May and we are hugely proud and honoured to announce that Lloyd has been selected as a finalist in two categories, ‘Country Chef of the Year’ and ‘Flavours of Scotland’ There is an immense amount of talented chefs in Scotland and it is a great privilege for Lloyd to be announced as one of the finalists.

We had a visit from Gary McLean-Quin, chairman of The Scottish Food Awards, a few weeks ago and this is his review.

REVIEW ⭐ Franklins Restaurant at Cluny Bank Hotel, Forres, Moray | 2018 rating : Highly Recommended Restaurant with Rooms | Chef-patron Lloyd Kenny

Cluny Bank is an imposing Victorian villa found towards the end of an avenue of truly magnificent period buildings in this smart Moray town – frequent winner of Scotland In Bloom awards. Parking is easy.

Over recent years, host Julia has been redecorating most of the rooms and the welcoming and sturdy old stone house is popular for its homely charms, thoughtful touches and warm welcome. They will remember your name. Many guests are frequently back for more R & R and, of course, the food is a key driver of repeat business and overall reputation.

Every room is different, several have particular features – so do have a chat before choosing.

Lloyd Kenny operates his kitchen with undivided dedication and focus. He does things the traditional way, often eschewing “modern gadgetry”. He’s delightfully stubborn. Scots might suggest thrawn but, there you go, it’s the USP here: things are done thoughtfully.

The sourcing is done with obvious pride and passion; menus explain origin. Lloyd heads out daily and chooses much of his stuff. Trusted local suppliers like local Butchers of the Year 2017 Macbeth’s are justly selected.

The dining room is high-ceilinged and smart in dark matt green with stripped-back woodwork and twinkling candles. Seating is most comfortable; there’s plenty room between the white cloth-covered tables. Our only gripe might be the dated wall art. But overall, with its big windows and kindly service, it’s a highly relaxing place in which to unwind and appreciate good food without pretention or rush.

Pre-dinner drinks are enjoyed in the cosy little bar area – which offers a huge range of local Benromach whiskies and Scottish gins. The menu is large format, handsome and comprehensive. Six or seven options at each course.

Dessert is “narrated by Lloyd” at the table and this is a charming highlight. He’ll run though all the current temptations and can modify them to suit. A lovely way to meet the chef.

The hallmark of the genuinely delicious dining offered here is – flavour. From the amuse-bouche tasse of soup, through succulent cuts of meat and traditional puds, the embrace of real food taste is warming and comforting.

Cluny Bank is a Scottish Food Awards Finalist

Chef has an abundance of natural talent supported by a hard work ethos, and it shines through: not in overly fashionable, delicate plating – but in generosity of flavour and quality of ingredients that have met his critical approval.

You simply know, you can instinctively sense that it’s all good stuff, done properly.

We’ve known Lloyd and the team for years and they have certainly earned our trust, hence they hold, again for 2018, our Highly Recommended gold ribbon rating.

Photography: George Theodosiou for #SCOFA

©The Scottish Food Awards 2018 & Academy

The food is of the highest quality and locally sourced

The dining room is high-ceilinged and smart in dark matt green with stripped-back woodwork and twinkling candles