Eat & Drink in Inverurie
If you are staying over or visiting Thainstone House you can dine from our lounge service menu in the Club Room, Lounge and Gallery by day and The Green Lady restaurant or Stockman’s bar of an evening. Our chef Paul Grant and his team take care in sourcing the best local produce where possible and use the finest ingredients, making for a great dining experience.
The Club Room and Drawing Room serve food during the day outwith restaurant dining times, food on offer here consists of all day dining options like morning pastries, sandwiches and afternoon treats such as scones and jam or a full afternoon tea. Also popular is hot and cold small plates and starter dishes all available until 6pm every day. For full details on lounge food at Thainstone House, take a look at our menus or call to reserve a table by the fire.
Crerar Hotels are supporting “The Year of Food and Drink 2015”. 2015 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.
- Fine dining in The Green Lady
- Parkland views
- Homely and informal
- Afternoon tea by the log fire
- Private dining in Laird’s Room
- Stockman's Bar & Grill
The Green Lady restaurant is an elegant room with dramatic high ceilings, Wedgewood green walls, grand paintings and large picture windows overlooking the parkland.
Guests start the day in The Green Lady with a full Crerar breakfast or a light continental choice from the breakfast buffet.
In the evening this impressive room with dimmed chandelier lighting and candlelight is where our fine dining six course taster and à la carte dinner menus are served.
Dress code is all about being comfortable, so smart casual will suit most.
Young diners can feast on smaller portions from the main menu, or for those up to the age of 15, from our special young diners menu, specially created for those little people looking for something a little different.
We try and cater for every dietary preference, just ask us.
Is steak is your love? Then you have come to the right place… Stockman’s bar is a place you can sample some of the best beef steaks in Aberdeenshire prepared on our Spanish Josper grill.
Homely and informal, Stockman’s is located on the lower ground floor and can be easily accessed direct from the main car park without having to walk through the hotel. There is a real feeling of satisfaction as our guests tuck into steaks, burgers and grill dishes with daily changing specials from the board.
The seating is comfy and relaxed, and there are little nooks where guests can snuggle up with a glass of red from the extensive wine list, whilst tucking into a piece of Aberdeen Angus steak.
Stockman’s serves local ales, fine wines from a huge list - by the glass or by the bottle and you can even try the Crerar Hotels very own Heart & Soul brewed exclusively by Belhaven Best.
Originally created to tame the hunger of mid-afternoon, afternoon tea has long become a much-loved tradition in Aberdeenshire, enjoyed by many. Afternoon tea at Thainstone House can be taken by the log fire in the Drawing Room, the Club Room or one of the comfortable sofas in the upper and lower gallery, served from 12pm to 6pm daily.
Afternoon tea works well with an extra bit of sparkle – add a glass of Prosecco or Champagne.
Our chefs are committed to sourcing the best quality ingredients and local produce where possible. Relationships are key and Paul Grant with his team have fostered great relationships to secure the best local produce.
We work with John Davidson butchers in Inverurie for the best prime cuts of meat, Turriffs of Montrose for fruits and veg, and Campbells from Peterhead for fish to name but a few.
Our chefs fair well at the World Porridge Making Championships each year so our porridge takes some beating!
Whisky in Scotland is a plenty and with Speyside and Highland Brewery’s not far away, trying a whisky for the first time in our Drawing Room by the fire could be quite an experience. Cocktails are quite the thing of late and at Thainstone House we have a varied menu which includes some classics such as Mojito and Long Island Iced Tea.
Wines have been specially selected to complement the dining experience at Thainstone. At Crerar like any hoteliers we love our wines and Champagnes. Our list is a comprehensive with wines, bubbly and Champagnes from all around the world with the help of our trusted personal master of wines, Tarquin de Burgh.
'It is always very enjoyable helping to put a wine list together for Restauranteurs who are foodies. When clients understand and love flavours it makes our task so much easier. When Crerar Hotels asked us to help them develop their wine list we felt it important to make sure we knew their varied menus and so we thought it only right to try all their tasty dishes. A few inches wider, a couple of £'s lighter and most importantly with a good understanding of Crerar Hotels guests expectations, we met up with Paddy Crerar along with a dedicated wine and food committee to discuss our ideas. Crerar Hotels clearly understand food, flavour and love their wines too. Putting together their varied wine lists proved to be hugely rewarding. Not only because Crerar Hotels kept an open mind to suggestion but also because their approach was to ensure their lists offered some super bargains too. Their lists offer something for everyone and are also very well priced, especially when you decide to go further into the wine list.
We are rather proud of what we have put together thus far and are excited about what is still to come!'
TARQUIN DE BURGH, 2015
PAUL GRANT - HEAD CHEF
'What first inspired me into kitchen was the cooking of my mother and grandmother, I used to watch them and help as much as I could as a young boy and I have always held these memories close. As a professional these memories have been the driving force to work for world class head chefs in market leading properties in Scotland and northern England.'
'My ethos behind the style of food I produce in my kitchens is modern Scottish with classic technique using local seasonal produce and treating it sympathetically to enhance natural flavour.'
'I am a local boy, originally from Alford which makes me a great promoter of local dishes, I love to take dishes like chicken skirlie from humble beginnings and enhance the dish to a fine dining level without decreasing the flavor. I believe this is down to using local free range chicken breast, wrapped in house cured streaky bacon, confit leg, carrot puree and skirlie bon bon.'