Restaurant

A neatly laid dinner table, sunlight filters through the blinds casting diagonal shadows across the scene

In the culinary desert that is northern Scotland, where chefs have been stuffing chicken breasts with haggis for generations and see no reason to think of something else, and where an off menu order for Waldorf salad is way beyond their meagre talents, there is a restaurant that dares to be different. A restaurant that is stylish, contemporary, elegant and relaxed. A restaurant where the service is exemplary and of a standard far higher than any other restaurant in the area. A restaurant that is one of few oases of excellence in the area. A restaurant where the food is very special indeed.

Welcome to the restaurant at Muckrach Lodge Hotel

Rebecca Ferrand is the heart and soul of our food service at Muckrach. She combines her vast knowledge of cooking, her wide and well travelled food experience and her well developed kitchen skills to create stunning dishes. Passionate and driven, Rebecca uses only the very best ingredients, sourced where possible from small, local and independent suppliers. The central tenet of her cooking is honesty and discipline. The starting point is the produce, and each process and accompaniment must enhance the taste of the dish and the dining experience. We eschew over elaborate processing of the ingredients and over-dressing of the dishes, because we know that produce as good as ours doesn't need it. The Menus are changed daily to ensure maximum guest choice. Innovative bar meals are available from 12 noon to 5 pm, and our dinner is the highlight of our food service.

Rebecca has a real commitment to good local produce, sourcing meats, seafood, fruits and vegetables from many local suppliers. She looks for and expects the best quality, local production, and wherever possible a uniqueness of product. A genuine story laced with Scottish character is a bonus too, as with the crab man at Dry Island, or the seaweed fed mutton from north Ronaldsey, or the Moray farmer cheesemaker who looks like Father Christmas. These supply chains are often tenuous, and since these very small producers cannot always guarantee delivery the dishes appear on the menu as and when the produce appears in the kitchen.

Our smoked salmon is from the Speyside smokery, our hot smoked salmon comes from the Salar smokehouse on the west coast. This is a product unique to them and is of the utmost quality. Our venison, grouse and pheasant are all locally shot, often on fields and moorland you can see from your hotel room window.

Our lamb and beef comes from the best local farms. The animals are outdoor reared, they travel very few miles to the Grantown abattoir and then three miles to us. A more local, less stress free meat source is hard to imagine.

Muckrach's own herb garden, fruit trees and vegetable beds provide us with rhubarb, brassicas, gooseberries, redcurrants, plums, artichokes and a host of other garden bounty. We are particularly proud of our own rare breed potatoes such as Highland Blue, Pink Fir Apple and Scottish Burgundy. All this produce appears in the kitchen when in season.

We apply our own very rigid and well honed standards to our restaurant. We have eaten everywhere and everything, all over the world, and we consider Muckrach to be the best restaurant in the area. We hope you agree.

Email us at eat@muckrach.com or events@muckrach.com to enquire or book.