Opening Times
Closed from Sunday 17th December. We re-open for the season Thursday 15th March (Tuesday to Sunday for Lunch, Dinner and Accommodation)
Lunch 12.15-2.00pm
Dinner from 6.30pm
Dinner, Bed & Breakfast rates £195 per room per night
Scottish Restaurant
We change our menu frequently depending on what’s in season and we're lucky to have some really fantastic suppliers.
- Fresh creel caught crab, langoustines and hand dived scallops from Neil Prentice of Tarbert, Loch Fyne
- Queenie scallops by Loch Fyne Sea Farms
- Fish from W.A.A. Eddie
- Black faced lamb, Highland and Shorthorn beef from the nearby Ormsary Estate
- Smoked Salmon from Sleepy Hollow Smokehouse, slightly further afield in Aultbea
- Honey from John Campbell at Kilberry Castle
- Fyne Ales from Cairndow by Inveraray
- Scottish bacon and sausages, Edinvale Farm beef and lamb from Jock at Macbeth’s Butchers
- Venison and rabbits from Mr Butowski
- Black puddings from Stornoway
- Kilberry Road pork from Angus and Archie
- Connie and Geordie Miller’s rhubarb
- Rose Veal from Drumachloy Farm on the Isle of Bute
- Wines from Alliance Wines of Beith, Corney and Barrrow, Wine Importers Edinburgh
We grow salad leaves and herbs in our poly tunnel and the boys built a smoker in Tom’s back garden last year to smoke our own mackerel, garlic and pancetta. Finally ... Our Mum's make all the Jam, Marmalade and Major Marshall’s chutney.
- Artwork by Ross Ryan of Crinan and Caroline Hunter from Tayvallich
