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Ingredients:-

• 500g Potatoes (peeled and roughly chopped)
• 1 White of a large leek (washed and roughly chopped)
• 1 Medium onion (roughly diced)
• 1 Sprig of thyme
• 1 Bay leaf
• 100g English mustard
• 1kg Whole milk(semi skimmed would be fine)
• 1kg Fish stock(could substitute with veg)
• 6 Fillets smoked haddock
• 40g Butter

Method:-

1. Very lightly poach two fillets of the smoked haddock in the stock until just cooked and strain, reserving the stock.
2. Flake haddock and place aside.
3. Soften leek and onion in the butter over a medium heat without colouring.
4. Add thyme, bay leaf and potatoes and cook slowly for about 10 minutes.
5. Add reserved stock and simmer until potatoes are cooked.
6. Add mustard and milk and the other 4 fillets of haddock and gently simmer until the haddock is cooked and take off of the heat (don’t boil).
7. Blitz with a hand blender or in a food processor then stir in the flaked haddock.
8. Serve with some chopped chives and crusty bread

Recipe makes about 4 litres so serves 8-10 portions.

Grilled Lobster with garlic & parsley butter

Ingredients:

• 1 500-750g lobster
• 2 bay leaves
• Sprig of thyme
• 5g black peppercorns
• 1 bulb garlic (peeled)
• 125g unsalted butter
• 15g parsley (chopped)
• 1 lemon
• 30g Dijon mustard
• 30g sherry vinegar
• 90g groundnut oil
• Mixed micro salad leaves

Method:

1. First put the lobster in the freezer for an hour. Put the peeled garlic, zest and juice of the lemon into a small sauce pan and melt together over a very low heat until the garlic is cooked.
2. Blitz with a blender and set aside somewhere warm so the butter doesn’t set.
3. Next make the dressing for the salad. Whisk the vinegar with a pinch of salt until dissolved, then whisk in mustard. Slowly drizzle in the oil until emulsified and set aside.
4. Place a large pan of water on to boil with the bay leaves, thyme and peppercorns.
5. When at a rolling boil plunge the lobster into the water allowing 4 minutes cooking time for every 500g. Remove from the water and place into a sink of very cold (preferably iced) water to stop the lobster cooking.
6. Leave to cool completely. When cold place the lobster onto a chopping board, remove the claws and separate them into three pieces. Using a sharp knife cut down into the head of the lobster through the middle. Repeat with the tail while keeping the head and tail attached, which will give you two halves.
7. Scoop out the stomach sack from the front of the lobster and discard.
8. Using the handle of a spoon, scoop out the two smaller pieces of lobster from the parts that were joined to the claws and place in the head cavity.
9. Using the back of a knife smash the remaining pieces of the claws to release the meat and again place in the head cavity.
10. Preheat your grill and put the prepared lobster onto a baking tray and cover the flesh with the garlic butter and chopped parsley. Be careful not to grill the lobster too much as you just want to warm it, not cook it any more.
11. Dress the salad with the vinaigrette and serve.

Chocolate Brownie with salted butterscotch sauce:- (Makes 20 large portions)

Ingredients:-

• 450g dark chocolate buttons(chopped will be fine)
• 150g white chocolate buttons
• 113g cocoa powder
• 450g butter(diced)
• 8 eggs(whisked together)
• 900g light brown sugar
• 225g plain flour
• 4g baking powder
• 3G salt

Method:-

1. Preheat oven to 180 degrees centigrade.
2. Melt chocolate in a bowl over a pan of simmering water, add cocoa powder and butter and melt together.
3. Remove from the heat and whisk in all other ingredients thoroughly.
4. Bake in a grease proof paper lined cake tin for an hour.

Salted Butterscotch Sauce

Ingredients:-

• 125g butter
• 125g caster sugar
• 275g golden syrup
• 160g dark brown sugar
• 300g double cream
• 5g sea salt

Method:-

1. Boil sugars, syrup, salt and butter until sugar is dissolved
2. Whisk in the cream and bring back to boil
3. Take off the heat and pass through a sieve

We are facing an unprecedented times where we are not able to do what we love…serve up the very best hospitality!

Since we launched with our first pub, McGinty's, we have been a family unit and now we are proud to have 9 venues in the city centre and importantly 250 employees that work so hard for us on a daily basis.

Whilst this closure was not part of our 2020 plans (nor anyone else’s), we want to use this time to firstly, spread positivity and secondly, to develop further exciting ideas to ensure The McGinty’s Group fights back to be just as mighty, if not mightier!

Over the next wee while, we will be sharing uplifting content across our social media channels whilst developing plans for the re-opening on the venues.

If you wish to keep up to date with our news, please click this link to sign up to our new McGinty’s Group newsletter.

We love our city and we ask you to not only support us but also the many amazing local businesses in our area! This is a time to work together like never before…

If you wish to keep up to date with our news, please sign up to our new McGinty’s Group newsletter - click here.

With signs of Spring in the air, we have refreshed our menu with a new selection of dishes to reflect the seasonal changes ahead.

Launching on Tuesday 11^th Feb (Dinner service), our Head Chef, Craig Somers and his skilful team have created a menu filled with a new selection of dishes to enjoy whilst gazing at our stunning views of the sweeping sea coastline.

To start, we have brought back our delicious Cullen Skink alongside some fresh new additions including Tuna Tartare, Ham Hock & Black Pudding Bon Bons, handmade Beetroot Falafels and Venison Carpaccio to name just a few.

Some of our favourites have remained such as Pil Pil Prawns and Shetland Scallops and we have added some new flavours of Mussels including Spanish featuring Sherry & Chorizo and Scottish with a Brewdog Punk IPA broth.

For our mains, we have a number of new items including Tuna Loin rolled in poppy seeds & pink peppercorn, Rock Turbot wrapped in Serrano Ham, Whole Bream and Monkfish Scampi.

From the land, we welcome delicious Pork Tenderloin stuffed with Fennel & Apricot, Gressingham Duck Breast alongside our Burgers and Steaks for our meat lovers.

To finish, we have a mouth-watering selection of sweets handmade in house which includes a Chocolate Orange Fondant, Forced Rhubarb Crumble and a Vanilla Panna Cotta topped with sloe gin jelly & served with Banana & Bacon cookies.

To book your next Silver Darling experience, click here or call us on 01224 576229

We are delighted to announce that The Silver Darling was named 'Restaurant of the Year' at the inaugural Society Awards on Friday.

The inaugural Society Awards honoured the very best of the north-east at a glittering ceremony.

The awards recognised the excellence and commitment of those working in Aberdeen and Aberdeenshire’s food and drink, entertainment, tourism, interior, and fashion and beauty industries.

Editor of Society, Samantha Leckie said: “I would like to congratulate not only the winners of the Society Awards, but each and every person who took the time to enter.

“The north-east has a lot to be proud of and the awards were a way for us to shout about the city on a bigger scale.

“We are so lucky to have outstanding bars and restaurants, wonderful entertainment venues, and real stars in the world of beauty, fashion, and home interiors – not to mention food and drink producers that are the envy of the nation.

“These businesses and individuals are constantly pushing the boundaries and striving to make the north-east a better place to be.”

It's time to start planning your festive lunch or dinners.

Dazzle at our amazing views whilst enjoying our special festive menu which will be served throughout December.

Perfect for your work night outs and Christmas catch ups with friends & family.

Click here to view our festive menu.

Please contact Barbara or Abbie on 01224 576 299 or email reservations@thesilverdarling.co.uk to book.

We’re set for Summer at The Silver Darling as we launch our new seasonal menu just in time for the warmer months (hopefully).

Alongside our stunning backdrop, we are passionate about showcasing the very best local, seasonal produce on our menu with the finest selection of traditional fish, shellfish and seasonal meat favourites.

Launching this evening, our new menu has the perfect summer dishes to enjoy as you gaze out at the sweeping sea coastline. From flavoursome starters such as our homemade Thai fish cakes and Seared Shetland Scallops, Roasted Lamb Loin Salad and classic Pil Pil Prawns which proved to be a very popular choice. Of course, we also have our seafood platters, oysters and mussels which can be shared or enjoyed as a main.

Our ‘From the Sea’ section has been refreshed with delicious new dishes which include, Hake Fillet in Parma Ham, Pan Seared Halibut, Prawn & Crab Linguine and Steamed Bass Fillets to name just a few.

We have made some new additions to our ‘From the Land’ section with Slow Cooked Belly of Pork and Roasted Lamb Chump to classic Steaks and Burgers, as well as delicious options for our vegan diners including chef’s Maple Glazer King Oyster Mushroom ‘Scallops’.

To finish, our mouth-watering desserts are the perfect sweet treats with our famous Warm Dark Chocolate Brownie served with rosemary ice cream and chocolate popping soil, a new Porter’s Gin Panna Cotta, a refreshing raspberry parfait and a delicious Bailey’s & Hazlenut Crème Brulee with homemade peanut butter cookies.

Time to join us at The Silver Darling and enjoy a Summer showcase with a view…

Our new menu which will be live from this evening can be viewed here

Tables can be booked online via our website, by phone on 01224 576299 or by email on reservations@thesilverdarling.co.uk

With Spring on its way, It’s time for a menu change at The Silver Darling.

Launching this evening, our head chef, Craig Somers and his kitchen team has taken inspiration from the change of season to create a delicious new menu with a focus on fresh and local produce.

Perfect for the Spring months, the menu features vibrant and flavourful dishes such as lightly smoked salmon tartare with bloody mary jelly, bread crisps and wasabi emulsion, pan seared halibut with parmesan & roasted garlic crust and Porter’s Gin & lime brulee to highlight just a few.

Click here to view the new menu which will be live from this evening (Mon 18th Feb). Tables can be booked online via our website, by phone on 01224 576229 or by email – reservations@thesilverdarling.co.uk

As the nights draw in and the colder weather returns, it’s time for a menu change at The Silver Darling.

Since re-launching just six months ago, we have worked hard to serve up the very best local and seasonal produce with the finest seafood and meat dishes on offer.

Our new menu, which launches on Wednesday evening is no different and has been carefully created by our head chef Craig and his team to reflect the changing seasons and produce available.

Perfect for family get-togethers, romantic dates and special occasions, the menu features a new selection of mouth-watering starters and shellfish dishes along with flavourful mains with plenty of options for seafood lovers, as well as something for the meat lovers too.

The new menu also features two seafood sharing platters with a show-stopping full house platter which includes local lobster, grilled langoustines, oysters, tiger prawns, cured salmon and crab fries.

Menu will be live from Wednesday 29^th August for our evening service at 5.30pm. Tables can be booked online via our website, by phone on 01224 576 229 or by email - reservations@thesilverdarling.co.uk

Our head chef, Craig Somers was recently featured in local lifestyle magazine Trend and he shared his delicious Scallops recipe...why not give it a try for yourself?

Seared Shetland scallops with hazelnut vinaigrette, pickled apples and pea shoots.(serves 4)

Ingredients:-
16 medium scallops
50g pea shoots(washed)
1 Granny Smith
1 lemon(juiced)
85g roasted hazelnuts
60g olive oil
10g sherry vinegar

Method:-

1 - First slice the apple discarding the core and chop into strips, mix with half of the lemon juice and leave to pickle for at least an hour.

2 - Blitz the hazelnuts in a food processor until finely chopped but not too powdery or chop by hand.

3 - Mix with the oil, the other half of the lemon juice and the vinegar and season.

4 - When ready to cook place a large non stick frying pan on a medium to high heat for a couple of minutes, mix the scallops with some vegetable oil and season well.

5 - Place scallops flat side down into the pan and sear until lightly caramelised(about 1 and a half to 2 minutes) turn over the scallops and lower the heat slightly and cook for the same length of time on the other side.

6 - Remove from the pan onto a piece of decent kitchen roll or a cloth to absorb the oil.

7 - Add four scallops to each plate and top with the apples, pea shoots and vinaigrette.

Time to get cooking...

We are delighted to be working with Rainbow City Taxis to provide a shuttle service to make your Silver Darling experience even easier.

Following your lunch or dinner at The Silver Darling, we will provide a complimentary taxi back to one of our sister venues for tables of four or more.

Time to book your trip to The Silver Darling….

Sister venues- No.10 Bar & Restaurant, McGinty's Meal An' Ale, Ferryhill House Hotel, The Stag

T&Cs apply – Quote – Silver Darling Shuttle. Must dine at the restaurant to be eligible for taxi service. Taxi offer for parties of four or more. Taxi must drop off at one of our sister venues. Taxis booked at manager’s discretion.

An iconic North-east restaurant has officially opened its doors following a significant refurbishment.

The Silver Darling, which is based in Fittie, has reopened following a major renovation which has transformed the restaurant with contemporary stylish interiors and a new food & drink offering.

The new-look restaurant, designed by award-winning architects, Nicoll Russell Studios, has overhauled its dining area with new furnishings, along a number of unique features including a hand painted Fish Market board in a nod to the restaurant’s location.

The venue, which has panoramic views overlooking the city’s harbour and beach area, also boasts a bespoke glass installation created by local artist Shelagh Swanson which features historic pictures of the neighbouring fishing village of Footdee and its people.

The Silver Darling, which was acquired by independent hospitality business, The McGinty’s Group at the end of September 2017, has also welcomed a new head chef, Craig Somers, who originally started his career at The Silver Darling and now returns with more than 22 years of experience.

As part of the relaunch, a new food menu is now on offer with a seafood influence and an increased selection of meat dishes, which is complemented by a well-balanced wine list and cocktail menu.

Director of The McGinty’s Group, Allan Henderson, said: “We are extremely delighted to relaunch the new and improved Silver Darling to the public. With its unique setting a key feature for us, we were determined to revitalise the restaurant and create something special that would not only complement the surroundings but also provide the city with a memorable dining experience.

“As a ‘Fittie Loon’, I know many people hold a fond affiliation with the restaurant so throughout the refurbishment, we have tried to retain the venue’s charm and character whilst updating it with stylish features and top quality furnishings. Our new restaurant truly celebrates our heritage whilst providing a relaxed yet sophisticated atmosphere.”

Operations Director, Alan Aitken, said: “The Silver Darling has a long history in the city first launching in 1986 and we felt that we could further enhance the venue. Changing the layout of the restaurant has allowed us to maximise the space whilst also creating a relaxing vibe that will allow diners to enjoy pre and post dinner drinks, along with coffees. We have also updated our food menus with a wider selection of seafood and meat dishes, along with a kids menu.”

A soon-to-be launched north-east eatery has officially named its new head chef to lead the venue on its new voyage.

The Silver Darling, which is based in Fittie, has strengthened its team with the appointment of head chef, Craig Somers, most recently of The Tolbooth, Stonehaven.

Mr Somers brings more than 22 years of industry experience to the role, originally starting his career at The Silver Darling at the age of 20, starting as a commis chef. Craig went on to work at various restaurants in Aberdeen before joining The Tolbooth as Head Chef for nine years and now returns to lead the team at The Silver Darling.

The Silver Darling, which was acquired by independent hospitality business, The McGinty’s Group at the end of September 2017, is set to open this today (Thursday 1 February), following a significant refurbishment which will transform the restaurant with stylish interiors and a new food & drink offering.

Head Chef of The Silver Darling, Craig Somers, said: “I am truly delighted to be coming back to the special restaurant where I first started my career and in fact, met my now wife. Working under Didier when I first started out taught me the valuable skills which allowed me to progress in my career, so to be returning as head chef is a fantastic personal achievement.

“I am very excited to be involved with the redevelopment of such an iconic venue and look to build on its already great reputation whilst adding my personal touch to the food offering. The menu concept will be based on modern cooking with focus on fresh and seasonal produce with a mix of seafood dishes and meat options to complement the new surroundings.”

Director of The Silver Darling, Alan Aitken, said: “We are very pleased to welcome Craig to The Silver Darling team. He has a great wealth of experience and talent along with huge passion which is a great fit for our company ethos. Our aim for the renovations have been based on enhancing the buildings unique character and setting while adding stylish features suited to our style of dining. We are very excited about launching this weekend and look forward to this new chapter for the restaurant.”

The Silver Darling, which first launched in 1986, has continued to be one of the city’s favourite restaurants with its panoramic views overlooking the beach, Fittie and Aberdeen’s harbour. As part of the refurbishment, the restaurant has partnered with local artist Shelagh Swanson to create a bespoke glass feature which will feature pictures of Fittie and the people of the community. The Silver Darling will officially re-open today for its first evening service from 5.30pm and will be open on Friday lunch time and all day on Saturday 3^rd February.

North-east artist, Shelagh Swanson is set to transform her local eatery with special commissioned project as part of its refurbishment.

The Silver Darling, which is currently undergoing renovations is working with Shelagh, a painter and glassmaker based in Footdee, to create a unique glass feature for its new look restaurant.

The project is inspired by the panoramic views from the restaurant which overlooks the beach, the historic fishing village of Fittie and the harbour. Shelagh has also called upon her local community to source old pictures of Fittie, the people and the community which will also be used in the piece.

Artist Shelagh, said: “I am delighted to be working with The Silver Darling on this very exciting collaboration. As a local artist, it is always great to be involved with community projects and as this commission came to life, we thought it would be perfect to add local touches.

“We managed to get some fantastic pictures of the area which will make this piece truly unique whilst complementing the new surroundings. I am working full time on the project right now and I am very excited to see it come to life.”

Alan Aitken, Director of The McGinty’s Group, continued: “We are really excited to be working with Shelagh on this special project. We are lucky to have a very unique location in the city and as part of the refit, we want to showcase the beauty of our spot and thought it was the perfect opportunity to work.

“The drawings look amazing and we cannot wait to see the full project come together and see the magic unfold as she installs the piece.”

Based in Fittie, The Silver Darling was first launched in 1986 and has continued to be one of the city’s favourite restaurants with its panoramic views overlooking the beach, Fittie and Aberdeen’s harbour. The Silver Darling, which was acquired by independent hospitality business, The McGinty’s Group at the end of September 2017, is set to re-open in the next few weeks.