Eat & Drink in Inveraray
AA Rosette Restuarant
Time and time again we hear from our customers that dining at Loch Fyne Hotel & Spa is a memorable experience; one that is special, even amongst the many venues 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.
- 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 AA Rosette awarded Loch Fyne Hotel & Spa? 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 traditional fishing village life is often a talking point.
The stone walls and tartan carpet instill 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 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 our own 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 at Loch Fyne Hotel & Spa and carries the Crerar Hotels staunch passion with it; influenced by Paddy Crerar himself. One of our favorite dishes would be 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, moving onto a full Crerar extravaganza cooked to order from the kitchen and 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, guests can eat an informal lunch, lounge snack or afternoon tea with stunning views over Loch Fyne. In the winter months arriving guests and visitors are welcomed by our welcoming log fire, providing a wonderfula tmosphere and a toasty warmth. 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. Classic French wines like Chablis appear alongside Champagne, now available in magnums, and trendy Prosecco from Italy. New for 2018, our wine menus are divided into New World and Old World for both red and white wines, offering a fantastic selection for all palates.
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. We also have a large selection of Scottish gins available, from which our team will be happy to make recommendations.
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.
Our Head Chef James Sharp was born in Stirling, where he has lived for most of his life. From a young age he was involved in catering, his parents owned their own shop and cafe which he would help out in. James embarked upon his first culinary stint as a commis chef on the island of Jersey, where he worked directly with the now Michelin starred Richard Allan. James eventually returned to Scotland and took up a position at the 5-star Hebridean Princess where he worked with Head Chef and close friend Paul Simm. The next step in his career came after the birth of his second child, James took up the reigns of the Head Chef role at Cruize Kitchen in Auchrannie resort on the Isle of Arran, a position he flourished in for two years.
James never had a palate for food as a young man, it wasn't until he began training as a chef that he began to experience the wonders of fresh and local produce. James has brought this passion for all things local with him through his storied career and will continue to source fresh produce for our guests at Loch Fyne Hotel & Spa.
James has eagerly grasped the challenge of the Head Chef role with both hands. Working together with General Manager Marc Gardner and the passionate kitchen brigade a firm view has been established for the culinary direction of the hotel, to maintain and raise the high standards and to procure only the finest local produce from this fantastic region.
Loch Fyne Hotel & Spa