Eat at Golf View Hotel & Spa in Nairn
Welcome to the award-winning kitchens of Nairn.
Choose fine dining in the award-winning Fairways Restaurant, a meal in the contemporary Links Brasserie with panoramic views out over the Moray Firth or afternoon tea in the comfort of the lounge.
Golf View Hotel & Spa is proud supporters of 'Year of Food and Drink Scotland 2015'.
- Two dining options
- Award winning food & service
- Moray Firth & Black Isleviews from Links Brasserie
- Bar and lounge areas
The restaurant comprises full windows, almost from ceiling to floor along one wall, and the heavy velvet curtains and rich décor give Fairways a more formal setting to sit down to dinner than the brasserie. A certain ambience is created with the combination of dim lighting and our attention to quality and detail.
Dress code is casual, so feel free to dress up or down as you like.
Sample a taste from award-winning kitchens with our six course taster option. The menu changes daily and is passionately prepared to complement the seasons. The à la carte dinner menu, from which our tasters are based, has been created by our celebrated Head Chef Saurav and brings together classic Scottish and traditional dishes with a creative twist.
Being right on the north coast of Scotland, seafood features largely our menus, with the mouillabaisse of monkfish and Arbroath pollock being counted amongst the favourites.
Steaks are also a bit of speciality here with beef from our very own chief exec’s Crerar Home Farm Lammermuir Luing herd sometimes being featured on the menu. To top of these pedigree, top cuts, all steaks are cooked on our Josper grill and through the elegant combination of the grill and oven technique, benefit from a unique charcoaled flavour.
The Golf View offers a Young Diners menu which is exclusively for those under the age of 15 – regardless of how much the older diners may want to try it.
We have always felt that younger diners should have a choice without compromise when it comes to their dining selection. So we offer the choice of anything from our “adult” menus, though we have also created a different menu aimed at the discerning younger diner who may be looking for something different.
We have described the dishes simply but we can explain them more in person and of course we can add or take anything off as you wish. If you fancy something different, that’s fine just tell us and if we have the ingredients we will be delighted to make exactly what you like.
Breakfast, also served in Fairways Restaurant, consists of a light breakfast of hot drinks, fruits and cereals, buffet style. Following your Nutella on toast, mini croissants or homemade porridge – from regular World Porridge Making Championship entrants! – we invite you to order from our hot breakfast selection which includes your choice from eggs Florentine to cinnamon French toast with maple syrup and bacon, to a brace of boiled eggs with soldiers if that’s how you like it.
Breakfast in bed is also an option, simply let us know by the night before and we will be happy to arrange at a supplement.
Golf View Head Chef, Saurav Kumar, found his passion for food during childhood in the kitchen with his mother. He attended catering college before moving on to achieve a degree in hospitality at the leading Institute of Hotel Management. Whilst at college, Saurav attained ‘Student Chef of the Year in India’, the first of many accolades to come. Finishing catering college, Saurav joined the 5 star Taj Mahal Hotel, amassing invaluable experience and technique in his field.
Curiosity of European cooking led Saurav to travel to Cheltenham, England where experience was gained working with renowned Michelin star chefs Gordon Ramsey, Raymond Blanc and Angela Hartnett. Saurav then moved on to achieve his own award-winning status, achieving two AA Rosettes for Culinary Excellence in his own right at two separate restaurants.
Saurav is passionate that only the best produce is used, with Scotland’s larder being key in attracting him more than 600 milesnorthto begin his career with Crerar Hotels in March 2014.
Saurav explainshis current role, “I aim to elevate the standard of food being served to the customer and meet the expectations of a 4 star hotel, fine dining experience. The Fairways Restaurant has tremendous potential”.
Using excellent quality ingredients and supporting local producers is close to our heart at Golf View, and across all of Crerar Hotels.
Golf View’s kitchens always use free range chickens and free range eggs. The vast majority of our milk comes from Grahams Dairy Stirling, and we always try to source the finest whole raw ingredients from our suppliers.
Seasonality plays a big part in our menus, ensuring we keep our dishes fresh and up to date, and make the most of what we have growing in our own front yard, relatively speaking! Our current menus feature winter specials such as curly kale, butternut squash and Jerusalem artichokes to name but a few…
The Spanish Josper is used for cooking all steaks and grilled or roasted main dishes on Gold View’s menus. With over 45 years of development and innovation, and a temperature of over 400c, the Josper provides a combination of grill and oven techniques to provide a unique charcoal flavour.
On top of this top notch way of cooking, Golf View’s meat is all Scottish Farm Assured, and our beef is sometimes taken from the Crerar Hotels Home Farm’s pedigree, grass-fed herd of Lammermuir Luings.
Vegetarian, gluten free, vegan, dairy free and children’s meals for the young diner can be accommodated, just tell us your requirements.
Thursday night is steak night!
All of our beef is British Farm Assured, and sometimes take from the Crerar Hotels’ Home Farm of grass fed, pedigree Lammermuir Luing cattle, when Mr Crerar lets us!
All steaks are cooked on our Spanish Josper grill through a high end combination of grill and oven technique, the end result being a tender and juicy, made to order, quality steak. Choose from sirloin, fillet or rib-eye, and served with proper homemade chips, crispy onion rings, mushroom, slow roasted cherry tomatoes and watercress. Writing this, I wish it was Thursday night now.
Steak dinners include a half bottle of specially selected red wine, chosen to complement your food and giving you even greater value. We get a lot of great comments on our pepper sauce too…
Afternoon tea was introduced by the Duchess of Bedford, creating it to tame the hunger of mid-afternoon between luncheon and dinner. This has now become a great tradition and is enjoyed by many across Scotland, and the rest of the world!
Afternoon tea at Golf View can be taken in the lounge, sharing a sofa with a friend, in front of the fireplace or otherwise, in the conservatory that is our Links Brasserie, or up in your bedroom of you prefer. In the warmer months, Golf View has a patio area facing out over the gardens just a stone’s throw from the beach, where al fresco dining is welcomed. Accompany it with a chilled glass of Champagne or jug of fruit Pimm’s.
Sunday lunch is a traditional affair, with all the family welcome. We prepare two roasts, always sirloin of beef, then we rotate the other between chicken, pork or lamb. Your meat will be accompanied by a heap of veggies like carrots, broccoli and cauliflower with cheese, and always with our homemade Yorkie puddings. Choose from two courses or three.
General Manager, Donald, tells us his favourite is the roast beef, “It is so tenderly cooked it melts in your mouth; such a well-cooked Sunday meal.” That recommendation, combined with the best views in Nairn (wild dolphins playing in the firth before your eyes), is hard to beat.
Golf View Hotel & Spa
63 Seabank Road