Eat in Royal Deeside
As you would expect from a cosy and traditional Scottish inn, hearty meals are readily available from our kitchens, and at Deeside Inn they also come with a fresh, contemporary feel. The brasserie style restaurant offers a choice of our six course taster menu or à la carte dining in the evening, and a crackin’ Crerar breakfast in the morning. Weekend highlights are special steak nights on a Saturday and traditional, family lunches every Sunday. Afternoon tea is served daily in the lounge and our braw bar suppers are popular in our Ceilidh Bar.
Reminiscent of the bygone Victoria era, the décor of the inn’s restaurant and lounge is warm and welcoming with many original features retained. The open fire places and polished antiques create a setting that makes our guests “feel at home”, so they tell us!
- Cosy and traditional surroundings
- Original Victorian décor
- Homely, contemporary meals
- Service with (an open, honest) smile
- Local, seasonal produce
The Deeside Inn restaurant can seat up to 70 guests and features floors stripped back to polished wood, large Persian rugs, mismatched antique tables and an ornamental fireplace. The windows of the restaurant overlook Glenmuick Church and the village green.
Dinner in the restaurant offers a choice from our daily changing six course taster menu or our à la carte menu. All dishes are prepared using high quality ingredients, seasonal produce and local foods where possible. With a country so rich in natural pickings: we take advantage of daily caught seafood from Scotland’s shores, and even closer to home, the River Dee; herbs from the hotel’s own garden; beef when possible from the Crerar Hotels home farm, grass-fed herd; and locally sourced Highland venison.
With such ingredients our kitchen brigade are constantly developing new takes on traditional, homely dishes, always working hard to improve and enrich their contemporary take. Our kitchens’ chargrill marries well with our quality cuts of beef, lamb and venison, making the grill a continued favourite with guests and locals.
That said, if there is anything on the menu that you fancy with a different side or accompaniment, or you feel like something different altogether, just let us know and our chefs will be happy to create a different option for you with what we have available in the kitchens that day – just ask.
The younger diner is welcome to order from our regular menus, though we do have a menu just for them – 15 years and under only please, even if the adults do like the sound of it! Half portions of the main menu dishes can also be requested if preferred.
Breakfast at The Deeside Inn is a bit of an event for us. We look forward to setting up each morning and hearing about our guests’ plans for the day. Breakfast starts with a continental, buffet style with cereals, porridge, toast and preserves, mini muffins and croissants, all accompanied by unlimited tea, coffee and fruit juices. Then, we invite you to order from our hot breakfast menu selection, highlights of which are (of course) a full Crerar breakfast, scrambled farm eggs with Scottish smoked salmon, finan haddie and cinnamon French toast, to name a few favourites.
Packed lunches can also be made up on request for this planning to scale the great outdoors.
Using good quality produce is close to our hearts at The Deeside Inn, and across the entire Crerar Hotels estate. As well as this high quality produce, we would be mad not to take advantage of the fine local suppliers available to us across our home-grown land.
We use Balmoral bread from Chalmers family bakery, who also count The Sovereign as customers, with three royal warrants to their name. Our fish is caught daily and delivered from Skipper’s Wife in Gourdon. Herbs are grown in our own herb garden and our black pudding is from Charles Macleod of Stornoway.
We are working hard with new head chef, Richard Wire, to grow our book of local suppliers and look forward to bring you more news on this as the year progresses.
We believe greatly in locally sourced ingredients, high quality and seasonal produce for our menus, which means occasionally dishes from our advertised menus may be unavailable.
Arriving at The Deeside Inn from the well-respected A Room in Leith, Edinburgh, Richard Wire has embraced the head chef post at the inn. His first head chef role, he brings with him a great deal of experience gained at notable restaurants, The Sheraton Grand in Edinburgh, The Atlantic in Jersey and The Marcliffe at Pitfodels in Aberdeen.
Richard’s favourite dining experience (aside from The Deeside Inn) has been at Hugh Fearnley-Whittingstall’s River Cottage HQ, appreciating their passion for locally sourced and home grown produce as well as the emphasis placed on training; two core principles that are also held high at The Deeside Inn.
He’s probably happiest though at his own kitchen table having breakfast with his wife and two year old daughter. Like Fearnley-Whittingstall, his aim is to offer the very best local ingredients including game from the Queen’s estate at Balmoral and salmon from the River Dee in the restaurant at The Deeside Inn. These plans will help Richard to transform it into one of the most recognised restaurants in Aberdeenshire.
Sunday Lunch at The Deeside Inn is a leisurely affair. Many of our guests like to take a seat in the lounge by the fire with a drink and have a catch up with friends or family, before moving into the restaurant to be served lunch.
We always have a choice of roasts for our guests with all the traditional accompaniments; homemade Yorkies and gravy, roast tatties and plenty of veggies. Three courses are available and our starters and desserts – as well as our choice of vegetables in your main course – depend on seasonality and what is available to source locally, week to week.
Carry on your leisurely afternoon following lunch with coffee and tablet in the lounge and a quiet read over the Sunday papers on our comfy, overstuffed armchairs.
Saturday night is steam night! Steak night at The Deeside Inn is fast becoming a popular choice for locals around Ballater and the surrounding areas. We use only the best cuts of Farm Assured British beef, and sometimes beef from the Crerar Hotels home farm’s Lammermuir Luing, grass fed herd, when Mr Crerar lets us! The combination of high quality meat and the use of our chargrill for cooking, create, tender, juicy steaks, served justto your liking.
All steaks come with a half a bottle of specially selected red wine per person, chosen to complement the meat perfectly.
Afternoon tea is lovely taken by the open fire in the lounge. The menu consists of your choice of tea, Victorian-style finger sandwiches and a selection of homemade sweets – and add a bit of a sparkle to your afternoon with a glass of Champagne or Prosecco. Afternoon tea is served daily between 3.00pm and 5.00pm.
13-15 Victoria Road