CHEFS PAGE
Executive Chef George Mackay and Head Chef Peter Fraser have developed an outstanding menu of seasonal dishes using the finest local produce, influenced by their wide international experience.
Their exquisite new menu will excite and delight food lovers and can best be described as modern Scottish cuisine with a contemporary twist. Home roasted Black Isle spring lamb rack, pinto beans & rosemary jus; Glencalvie venison with nutmeg roasted spatzle; Rock turbot & Helmsdale langoustines en papillote with tarragon butter; Creamy risotto with black truffle & parmesan shavings, are just some of the culinary delights to look forward to.
