The Food

I do much of the cooking myself but have help as required

Breakfast:

Traditional cooked breakfast to suit or continental style if preferred.
Using my own free range eggs makes all the difference.
Home-made bread.
Smoked haddock and Loch Fyne kippers available.

 

Packed lunch:

Not to be confused with pre-packed sandwiches from the Co-Op!
There is always hot home-made soup, home-made rolls, cheese and biscuits and often chicken legs, cold sausages etc.

 

 

 

Dinner:

I provide a fixed 3 course set menu.

I will suggest dishes to you in advance but should you require something else I will adjust the menu accordingly.

I pride myself on providing high quality home cooking, based on best quality local ingredients simply prepared rather than putting fancy sauces on everything.

As far as possible I use fresh local ingredients.

I have ready access to local lamb, venison etc. and a full range of fresh sea fish, in addition to home caught brown trout.

I have my own kitchen garden and a small flock of hens – real free range hens which provide most excellent eggs.

I smoke my own wild brown trout and mackerel.