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Champagne Dinner at The Airds Hotel, nr Oban, Argyll, West Coast of Scotland

Saturday 26thOctober: Duval-Leroy Champagne Dinner 

This October we are delighted to be pairing our head chef, Calum Innes exquisite cuisine with the Champagnes from Duval-Leroy, a Champagne producer based in Vertus, a village in the Côte des Blancs region of Champagne. The house, founded in 1859, produces both vintage and non-vintage cuvées as well as a line of organic wines. The house of Duval-Leroy is also known for its pioneering role in promoting a sustainable development model for its viticulture.

Founded in 1859 when Edouard Leroy, a wine trader from the town of Villers-Franqueux, formed a partnership with Jules Duval, a grape-grower and winemaker from Vertus, Duval-Leroy comprises 200 hectares (490 acres) of vines under cultivation. This vineyard consists mostly of chardonnay grapes grown in villages classified as Grand Cru and Premier Cru, and pinot noir grapes from villages, also classified as Grand Cru and Premier Cru, in the Montagne de Reims.

“Fleur de Champagne”, the Duval-Leroy Brut Premier Cru cuvee and “Femme de Champagne” the prestige vintage cuvee made only in exceptional years, are Duval-Leroy’s two flagship champagnes, both of which have been expertly paired for this exquisite dinner. 

Duval-Leroy have matched a selection of their stunning Champagnes with a very special gourmet menu prepared by Calum. You will be guided through the dinner by wine expert Tony Sparrow who will present each champagne before the relevant course is served.

The evening will commence at 7.00pm with canapés and a glass of Duval-Leroy Brut Reserve, taking seats at 7.45pm in our elegant and romantic candlelit restaurant.

With rates from £495 inclusive of gourmet dinner with matching champagnes and full Scottish breakfast the following morning.


Chefs Selection of Canapes

Duval-Leroy Brut Reserve NV

*** *** *** 

Crispy Truffled Egg Yolk, White Onion and Thyme Veloute

Duval-Leroy Fleur de Champagne Premier Brut

*** *** ***

Goats Cheese Mousse, Hazelnut, Quince Gel

Duval-Leroy Bouzy 2007 Grand Cru

*** *** ***

Inverawe Smoked Trout, Beetroot, Sorrel Pannacotta

Duval-Leroy Rose 1er cru

*** *** ***

Breast of Perthshire Wood Pigeon, Jerusalem Artichoke, Fig

Duval-Leroy Femme Rose saignee 2007 Grand Cru

*** *** ***

Pan Fried Fillet of ScrabsterTurbot, Oyster Emulsion, Loch Linnhe Mussels, Beurre Blanc

Duval-Leroy Femme NV Grand Cru

*** *** ***

Dark Chocolate Delice, Vanilla Milk Puree, Lime Beignet

Duval-Leroy Douceur 

*** *** ***

Plum Crumble Souffle, Earl Grey Ice Cream

Duval-Leroy Douceur

*** *** ***

Tea or Coffee with Chefs selection of Petit Fours


If you are able to stay on the Sunday night as well, we are offering a superb rate of just £150 per person, based on double occupancy, inclusive of dinner and full Scottish breakfast, in the same grade room as you have booked for the champagne dinner. 

To make a reservation please call us on 01631 730236

A non refundable deposit of £150 is required at the time of booking.


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Fresh Vegetables
Seasonal vegetables for Gourmet Dining menu

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