Our menus are fuelled by an abundance of superb local ingredients which our chefs transform into our signature menus which reflect the seasons.
Our chefs work from whole raw ingredients using only the finest and freshest produce. The beauty of the dish is in the greatness of the ingredients with a focus on simplicity.
True to our Scottish heritage, the beef, lamb and venison we serve comes from the Crerar Home Farm and other fully accredited Scottish farms and is supplied to us by Campbell Brothers - suppliers to the highest quality retailers in the country. They offer knowledge and experience through over 100 years striving for butchery excellence, crafting most of its products by hand. The beef is traditionally dry aged for a minimum of 28 days and hand cut by highly skilled butchers using time honoured techniques.
All of our grills are cooked in the Josper charcoal broiler, a culinary tradition which began over 40 years ago. The grill’s natural coals add flavour to the food, greatly enhancing the food being cooked.
Our Scottish smoked fish is cured and smoked with truly traditional methods from local lochs such as Loch Fyne and our smoked salmon is Freedom Food approved. We use the finest white fish, caught from sustainable sources around the UK and delivered fresh every day to our hotels.
The chickens we source are free range, ensuring that they have been reared with care and are free to roam around, which leads to a greater quality and texture of meat.
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