The food
The best ingredients need the least fussing
We cook with ingredients that already have something to say. Fish from cold water, meat raised well, vegetables at their best and herbs that bring brightness to the plate. We work with farmers, fishermen and foragers across Scotland, letting the season and the place set the direction.
The food is thoughtful but never overworked. We like rich crab stock, crisp greens, slow-cooked things, good bread and puddings that make people pause before they leave the table. The aim is simply to cook well, feed people generously and make a meal that feels right for the occasion.
Cooking with the season
The menus change as the year does. Spring brings asparagus, wild garlic, fresh fish and the first tender greens. In autumn and winter, we turn to game, roots, squash, crab and slow cooking. We follow what is good, rather than holding to a fixed menu, and bring it to the table with warmth.
Sample Menu Autumn/Winter
Roast celeriac terrine, Puy lentils, apple & parsley
Baked brie, apricot, toasted pistachio
Chicken liver parfait, pear, pickled walnut & watercress
Braised ox cheek, mustard leaf, shallot & dijon
Cream of crab soup, brioche croutons & chive
Baked squash risotto, cavolo nero & sage
halibut, buttered leeks, mussels & chive velouté
lamb shoulder, borlotti beans, turnips & lamb jus
Roast venison, charred onion & port jus
Riesling coq au vin, green beans, Herbes de Provence
Beef brisket, peppercorn & wilted spinach
served with pommes purée or crispy roasted potatoes &
green salad with heather honey, lemon, dijon vinaigrette
Poached pear, yogurt mousse, hazelnuts & oat crumble
Sticky toffee pudding, toffee sauce & vanilla cream
Chocolate & cherry black forest cake
Lemon posset, spruce tip & short bread
A selection of Scottish & European cheeses
“The food was out of this world — a perfect balance of comfort and fine dining.”— Katie