Eat in Grantown-on-Spey
Eating out at The Craiglynne Hotel is a real Scottish experience. Our Grantown-on-Spey restaurant serves local produce where possible and always uses ingredients of the highest quality, the kitchen team are committed to promoting nature to plate, especially as The Craiglynne Hotel is placed in the rich surroundings of Scotland’s natural larder.
- Speyside Restaurant
- Taste of Scotland award
- Scottish sourced ingredients
- Speyside whisky trail influence
The Speyside Restaurant is traditional and charming, in-keeping with the Victorian building, and this space continues that theme. The restaurant has high ceilings with dramatic chandeliers and wall coverings are natural with a vibrant coloured carpet throughout. During the day natural light floods in through the large bay style windows. Dining tables are clothed with crisp white linen giving a feel of elegance.
Dinner is served in the Speyside Restaurant every evening offering a choice from the set dinner menu or à la carte. The food is traditonally Scottish and there are many local delights featured.
Breakfast is served in the Speyside Restaurant; a fulfiling Scottish affair, Crerar style. Choices of fresh fruits, yoghurts, cereals and fruit juices are available, as well as our full Crerar breakfast plate.
Head Chef, Graeme Miller and his kitchen team cook with passion and the finest of ingredients to create original dishes; the whole serving team are proud to be a part of the Speyside Restaurant. Guests can expect traditional Scottish fayre across both the three course dinner menu and the à la carte menu. The menus change regularly and with reflection of each season to ensure the best fresh produce is used. Yorkshire pudding by Graeme’s own admission is a favourite, alongside homemade locally caught salmon pâté.
The Speyside Restaurant is a lovely space and traditionally set. It is open every day serving breakfast each morning and dinner each evening.
If you are looking for something much more informal then homemade steak pie is always on the menu in the Cromdale Bar. The beef inside this delightful dish is sometimes even from the Crerar Home Farm herd – please ask for more information on the home herd.
Head Chef Graeme Miller started out at Inchnadamph Hotel before working in the 2 AA Rosette Mansfield Castle in Tain. He has now been with Crerar Hotels for 13 years and his claim to fame is coming runner up in the World Porridge Making Competition in 2008!
How many hotels do you know of that have their very own vegetable patch? Chef Millar grows fresh seasonal herbs and vegetables which are often featured on the menu. At The Craiglynne Hotel, the kitchen team are committed to making sure that local produce is at the forefront of the dining experience.
In addition to using home-grown produce, Crerar Hotels search the length and breadth of Scotland to find the best suppliers and choose the likes of Charles Macleod Stornoway black pudding as a staple feature on the plate of a full Crerar breakfast.
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.
Afternoon tea was a menu staple in the early years and has been rejuvenated in more recent times as a trendy alternative to an early supper. Afternoon tea fills in that hunger space in late afternoon, which fits nicely with the hotel area as most of the day can be spent out exploring Granton-on–Spey and the Cairngorms.
Afternoon tea at The Craiglynne Hotel is a tasty affair. You can eat in our lounge or sun room from noon daily on delicate sandwiches and homemade sweet treats made by our chefs. Enjoy in front of the fire in the winter or in the heat of the sun room in the spring and summer.
Afternoon tea is available daily from 12pm to 5pm. Booking for afternoon tea is essential.
The Craiglynne Hotel