Eat & Drink in Inveraray
Time and time again we hear from our customers that dining at Loch Fyne Hotel & Spa is a memorable experience; one that is hard to top anywhere else in the west coast of Scotland. According to the Inveraray locals and the many guests that stay with us each year, the food and staff are an award-winning combination.
We are supporting “The Year of Food and Drink 2015”. This year will be packed with great food and drink moments and we see this as our opportunity to spotlight, celebrate and promote Scotland's natural larder and quality produce to our guests.
- Multiple dining options
- Fine local seafood on the doorstep
- Views over Loch Fyne
- Traditional hospitality at its best
We are often asked, what can our guests expect from a dining experience at Loch Fyne Hotel? Well, the atmosphere for a start is warm and inviting; in the Clansman Restaurant ceilings are low creating a cosy feel, and nostalgic photography of a bygone era in fishing village life is often a talking point.
The stone walls and tartan carpet give a feeling of tradition and locality, and it is with the slate dining mats and polished mahogany tables that the restaurant has a sense of opulence, yet always remaining relaxed. Dress code in The Clansman like the rest of Loch Fyne Hotel is relaxed, so dress up or down to suit your mood.
With some of the finest seafood on the doorstep, our chefs are in their element when it comes to producing the dinner delights for waiting diners. One of many local suppliers is Loch Fyne Oysters, and when in season, you will often find them on the menu. Although the fish is plentiful and used with dishes like monkfish and red pepper kebab or chowder with peat smoked haddock, it is in fact the Stornoway Benedict that is one of the customer favourite choices, which is a toasted muffin base with a slice of Charles Macleod Stornoway black pudding, hollandaise sauce and fresh asparagus.
Meat is always on the menu and a favourite, a real staunch at Loch Fyne and across the Crerar Hotels group; influenced by Paddy Crerar himself is the tasty, succulent, melt in the mouth steak and grill we serve up. Where possible the beef even comes from Paddy’s very own farm, from the Lammermuir Luing herd which is featured on the menu occasionally.
Young diners are welcome into the Clansman and we are always trying to evolve and engage with this next generation of budding master chefs. It is with this philosophy that we encourage our younger audience to dine from the main menu in smaller portions at a fraction of the price.
Breakfast is served daily in the Clansman and is an informal affair, with a continental style table offering cereals, juices and fruits, then moving onto a full Crerar extravaganza cooked to order from the kitchen served to order. The full Scottish breakfast includes Charles Macleod Stornoway black pudding and sausage alongside bacon from Russel Hume. Another breakfast highlight is the cinnamon French toast with smoked back bacon and maple syrup - now you can see why guests need a two night break to cover all breakfast bases!
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.
With the same Highland charm of the Clansman Restaurant carried through to the public bar and lounge, you can eat an informal lunch, lounge snack or afternoon tea with stunning views over Loch Fyne. In the winter months on arrival you will be greeted by our roaring log fire. The lounge has comfy chairs and sofas, so time can be spent on a stay with us just taking in the warmth and charm of Loch Fyne Hotel with a good book and a hot chocolate, or something a little stronger!
Lounge menu food can be light or more substantial, dependant on your mood. You can feast on bar lunch favourites like steak pie and battered haddock or take in an elegant afternoon tea with dainty sandwiches and home bakes, all with views of Loch Fyne. Food is available from 10.00am until 9.00pm each day.
The west coast of Scotland has one of the most amazing arrays of traditional Scottish whisky, some originating from the Highlands and islands regions. Where better to taste a nip of Macallan or a peaty Lagavullin of Islay than the bar at Loch Fyne Hotel & Spa?
The whisky list features over 25 different malts from across Scotland - and Crerar Hotels has its very own Speyside malt which can be enjoyed in front of the roaring log fire or after dinner.
In addition to the whisky, there are plenty of fine wines to choose from across the globe, some classic French wines like Chablis appear alongside Champagne, and trendy Prosecco from Italy.
If wine and whisky are less to your taste, then cocktails can be found on the lounge service menu. A firm favourite with our ladies who come on a break with spa treatments. A Bellini, Mojito or our very own cocktail, the Flying Scotsman, is great if one is feeling a little adventurous...
Our selection of Fyne Ales, brewed locally at the head of Loch Fyne, are full-flavoured ales showcasing a serious dimension of flavours from robust fruitiness to balanced bitterness.
Afternoon tea has become the new bar lunch in the last five years or so. We find a lot of guests have such a hearty breakfast, they missed lunch whilst out and about and rush back for afternoon tea. History tells us the 7th Duchess of Bedford was said to have complained of “having that sinking feeling” during the late afternoon. The solution for the Duchess was a pot of tea and a light snack. Before long all of fashionable society were sipping tea and nibbling sandwiches in the middle of the afternoon, and this tradition continues.
Afternoon tea is available at Loch Fyne Hotel daily in the lounge from 12.00pm to 6.00pm and is often enjoyed in conjunction with a day spa or spa break.
Head chef Calum was brought up near the rural village of Drymen in Stirlingshire where he developed a love of the countryside and what it had to offer in the way of food for the table. From an early age Calum would regularly eat game such as rabbit which his father and brother had shot.
Later in life, having moved his family to Highland Perthshire, he took a position as head chef with Macdonald Loch Rannoch where he served five years in the fine dining restaurant, large grill room and large event suite. From there he moved to the executive chef position at Kilconquhar Castle Estate, Elie, Fife, where he gained many awards over his six years of service.
In addition to his time served in Scotland, Calum spent time in Spain in a restaurant near Murcia learning new flavours and tastes and still using Scottish seafood which he bought from the local Spanish market.
Some of Calum’s favourite dishes to cook are of the modern Scottish variety using fabulous ingredients from Applecross prawns and venison, to line caught haddock from Scrabster.
Calum has many interests including, obviously, food and drink (mainly Scottish), scuba diving (only warm climates), motorcycling when allowed, and visits to the west coast of Scotland, mainly Arisaig and Morar.