The small Perthshire village of Stanley plays host to a pretty impressive little restaurant in The Apron Stage where locally sourced ingredients are transformed into wondrous culinary delights. A charming and very intimate eatery catering for a maximum of just 18 guests, The Apron Stage certainly puts on a good show as far as the food is concerned and the service is equally as good. Chef Kathryn obviously takes great pride in her menu which changes weekly to keep things fresh and interesting.
Locally sourced ingredients are the key to the menu’s success at The Apron Stage with produce from local suppliers like George Campbell & Sons, Stevenson’s Butcher’s and Perth Produce all featuring. Starters have included delicious dishes like black pudding and spring onion potato cake with tomato and red onion chutney and a Perthshire poached egg whilst main courses have featured amazing plates such as slow braised ox cheek and root vegetable pie with creamy mustard mash and buttered greens or fillet of cod with chive baby potatoes, petit pois, samphire and Savoy cabbage and bacon cream. The team know a thing or two about wine too with a superb wine list on offer which includes some fabulous French options.
Owner Graham takes care of things front of house and runs a tight ship at The Apron Stage. The size of the restaurant allows him to offer a lovely personal service and regulars are treated just like old friends. Bottles of water and fresh bread are found on every table, a detail that is so often missing from many restaurants today.
The Apron Stage is a fantastic little restaurant where the food speaks volumes and ensures everyone is eager to return for more.