From the perspective of Slow Food, Fair Trade, Salt Free, Ocean Friendly, Home Cooking, the Missing Bell at Eastward House creates a unique dining experience with made for the moment cuisine. We manage avoidance of nineteen allergens across eleven different diets and by determining dietary requirements and specific menus well in advance, we can provide an exciting dining experience.
This includes Authentic Washoku, which is World Heritage Cuisine.
Below is an unusual version of the Izakaya meaty and seafood menu which was created for resident guests returning for a dinner bed and breakfast experience for the fifth time.
To see a full range of Missing Bell dining experiences at Eastward Guest House click here.
Absolutely fresh sushi
Maki sushi Westray crab, Uramaki sushi Avocado with capelin roe, Nigiri sushi Westray Organic Salmon, Mackerel
Healthy, scintillating tastes of healthy tomato soup in a made-for-the-moment scallop bisque, without salt, without sugar, without additives - just applause.
Tataki - Seared Tuna
Hotaté - Scallops
Chicken escalop stuffed with nori and enoki mushroom served with marinaded eryngii mushroom
Fennel, carrots, celeriac, prawns and scallops
Nabé: Gourmet hotpot
Cooked and served at the table. With Westray organic salmon, monkfish, scallops, squid, Chinese leaves, leak, turnip, shiitake mushroom and two made for the moment dipping sauces.
The most exciting way to eat aubergine, with made for the moment red miso.
Aberdeen Angus fillet steak: Missing Bell original recipe teriyaki beef.
Dessert time - foursome
Last night we made scampi.
100% real scampi.
It was made from 100% scampi (langoustine) and it did not contain any:-
Alaskan pollock, water and white fish blend, vegetable oil, wheat flour, maize flour, dextrose, (and yes that is sugar) yeast, xylose [another type of sugar], wheat gluten, fish powder, wheat starch, sugar, raising agent (sodium carbonate), white pepper, ascorbic acid, anti caking agent silicon dioxide, salt, pea fibre, pea starch, disodium, potassium carbonate or pangasius – Vietnamese catfish’.
All of the above are commonly used constituents in packets of branded products sold in British supermarkets. And incredibly at least one processed food suppler managed to include three types of sugar!
Coincidentally this morning a newspaper report was published identifying that most people have no idea what is really in their so-called scampi purchases.
Our ingredients list was:
A little Vincent Girardin Chardonnay
A splash of rice wine vinegar
Freshly picked Thai basil, dill and rosemary
You can buy fresh langoustine tails like this:
But to make classic scampi (the real thing) with beurre blanc you also need a couple of tablespoons of crustacean butter (which you can make keep in the fridge in a sealed jar) you need to buy whole langoustine like this:-
We broke the heads off and used them to make crustacean butter.
We removed the shells from the langoustine tails and added to the preparation of crustacean butter.
We made beurre blanc and then added 2 tablespoons of crustacean butter.
Next we cooked the langoustine in the combined sauce for 45 seconds, added the freshly picked herbs to make our completed genuine 100% Scampi (langoustine) served with freshly baked bread. Orkney - the real thing.
Whole langoustine or langoustine tails are available on a catch of the day basis from and the inimitable Douggie Stanger at Kirkwall Bay Shellfish. They are always the source of the genuine article.
Whilst Orkney may not enjoy the tropical sunshine of Polynesia, the pristine waters surrounding our beautiful islands nurture truly splendid seafood. So The Missing Bell at Eastward House pays homage to the cuisine of those far away tropical places with its ever popular 'Pacific Islands' dining experience with local seafood Orkney lamb.
Here is a rather special version for guests that returned for the 4th time!
And it all began with gourmet canapés served in the lounge.
The Missing Bell at Eastward House
The Polynesian dining experience began wih The Missing Bell original recipe that creates'Tahiti Waters'
Seafood: sautéed prawns, langoustine and squid with white wine, garlic, parsley and a trace hint of chilli and secrets. Served with freshly baked coconut bread
Now that people's taste buds are really excited the next course was Missing Bell original creation 'Easter Island Scallops'
Orkney waters scallops with avocado and mango salsa served on a bed of onions, tomato, mushroom and basil sautéed in Chardonnay.
Following ‘Mangareva Sorbet’ came 'Polynesian Lamb'
Low temperature, seven hours slow roast lamb, stuffed with garlic and fresh rosemary, drenched in honey and complemented with a red wine, honey and plum drizzle.
Sweet potatoes. Whole roasted garlic.
Samoan Banana with onions and herbs in coconut milk.
Accompanied by fresh raw diced Polynesian vegetables and freshly made pineapple and chilli chutney.
The feast concluded with Island Desserts:
Haupia and passion fruit and mango jelly
After which it was coffee time.
For more culinary excitement and completely understandable drooling, please visit The Missing Bell to explore the wealth of cuisine that people would never associate with a small B&B on a remote island off the coast of Scotland full stop
Orkney: Expect the unexpected
"This church had 134 years of weddings, blessings and Sunday school; it must be Inculcated with love, the walls must exude happiness and joy." Keiko Yamaga-White November 2007