Here’s what Head Chef, Kevin Dalgleish has to say about our current menu…

The winter menu represents one of the most significant menu changes of the year.

All the summer ingredients disappear and are replaced by root vegetables, mushrooms and game birds. Olive oil fades out of the repertoire and dairy creeps back in! Dishes are richer with longer cooking processes.

Root vegetables, John Dory, Diver caught scallops and Berriedale venison all showcase on the menu but if all else fails and you don’t find an opportunity to sample any of these please make an effort to join us for a dinner to enjoy the finest rice pudding in the land – well we think so!