Restaurant
The kitchen and restaurant at Muckrach is the domain of co-owner Rebecca Ferrand, who has a real understanding of the needs of the diner. Bereft of a professional food service background, she relies on her instincts and a lifetime eating out in great, good, satisfactory and awful restaurants, to deliver what she herself would want to see on a menu, in surroundings that are comfortable and stylish. 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.
Our central tenet is that excellent local ingredients are cooked simply with passion innovation and flair, beautifully presented and served in a relaxed yet elegant environment.
Rebecca starts with a real commitment to good local produce, sourcing meats, 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 Balliefurth Farm, just across the Spey from the hotel. The animals are outdoor reared, they travel two 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.
