Eat & Drink

A British country restaurant with a Gallic zest. Field to plate cooking using estate venison, game, beef, trout and seasonal vegetables. Meat is prepared and matured in our own butchery and much of the produce is grown locally without pesticides.

A relaxed and inviting country bar to enjoy a local pint, a glass of wine or a Perthshire Gin or simply read the newspapers with coffee & cake. When the weather is fine, we offer outdoor dining in a charming garden setting. Enjoy seasonal estate produce, daily specials and drinks in this peaceful rural spot.

Get together in style with our dedicated room for groups of up to twelve. Ideal for family celebrations, office gatherings, Christmas meals and shooting parties. Bespoke menus available.

Being connected to the estate, our kitchen’s guiding philosophy is “from field to plate” with lots of ingredients sourced from our farm, forests and kitchen garden. Venison is entirely from the estate, along with honey, wild garlic, chanterelles, ceps, rhubarb, blackcurrants, gooseberries, chard, heritage beetroot, pheasants, partridge, duck, pigeon….the list grows season after season. We select our beef directly from Aberdeenshire to butcher and age on the estate. White fish is from the East Coast, mussels are from the Shetland Isles and brown trout, when in season, are rod caught from nearby lochs. We do not serve farmed salmon (nor the wild one). Our chefs knead, cure, hot or cold smoke, pick, pickle, preserve, can, marinate, reduce, bake, butcher and our owners are experienced foragers.