Some quotes from press reviews

The reason for the Roost Restaurant's burgeoning reputation became clear as soon as the glorious home-made bread and the first dishes arrived.,,,, my white onion velouté a creamy, velvety joy that would have been the perfect antidote to a cold, wet Perthshire evening. ...... Jake was equally happy with his classic combination of crab and avocado.

....... for roasted pigeon this was excellent: slabs of crimson meat ... with a deep, rich flavour. The puy lentils complemented the meat perfectly, but the real star of the show was a sauce that was somehow simultaneously full-bodied and with a real lightness of touch. The lamb was perhaps the pick of the main courses, with the accompanying artisan tarte tatin a fantastic detail that was more than matched by faultlessly cooked lamb and a sauce every bit as impressive as my port and orange jus.

..... My warm chocolate fondant with caramelised pear and honeycomb and lavender ice-cream (that last bit was filched from another dish on the menu but willingly done) was superb. Jake's decision to ransack the cheeseboard, choosing a sliver of all eight cheeses – three Scottish, one goat's cheese, all commendably punchy – yielded some real finds, none more so than the surprisingly nuanced Blue Monday from the Highland Fine Cheese Company in Tain, the name coming from Blur bass guitarist turned cheesemaker Alex James, who commissioned the cheese.
Richard Bath, Scotland on Sunday 22nd June 2010 who gave us 4 stars out of 5.

"......... the starter of potted wild rabbit; it was just a nicely made, well-seasoned classic, served with a mellow, fondant red onion marmalade and nutty walnut bread, sliced thinly and toasted to make crunchy crostinis.....
........... the generous portion of Shetland halibut, on a mildly herby bed of crushed haricot beans, had been cut with wine and spiked with chives, so the dish stayed light.........
...........I’m going back to the drawing board with my recipe for daube of beef after tasting Dover’s. Moist within, it worked well with its lively horseradish mash and roasted celery.....
..........pear frangipane tart captured the gooey moistness of ground almonds yet remained airy. A fragrant lemon verbena ice cream elevated it to a higher plain.....
......... with food like this, the roost can expect to become a fixture on Scotland’s culinary map."
Joanna Blythman, Sunday Herald, April 2009 who gave us a score of 9 out of 10.

"The ambience is relaxed and the food is of a very high standard, complimented by the friendly, professional, attentive staff." Eat Scotland's Independent assessor, October 2008

"....the best place outside of Perth to go for lunch.....My homemade venisonburger with onion marmalade was perfectly cooked, tasty, juicy and the chips were great, obviously being cooked in clean new oil."
Lady Who Lunches, Perthshire Advertiser, February 6, 2009

Guest reviews