FoodWe love good food and cooking. Our philosophy is to use fresh good quality, local, organic produce and cook it simply and seasonally – where possible. We believe in slow and ethical food, minimal food miles and grow some of our own produce. Many of our ingredients are sourced within a 70 mile radius of us. If we do have a choice, we go for the more ethical option e.g. organic eggs rather than free range.
Breakfasts are served 8-9am in the architect designed dining room; around a large communal table so that people can meet to exchange ideas and get to know each other. It is useful to know if you will require packed lunches in advance, as we bake our own bread and cook our own hams. If you prefer to make your own pack up, we will happily equip you with a chopping board and knives so you can make your lunches at the dining table. There is a fridge on the landing for you to keep your own ingredients fresh.
We are trying a new scheme from 2013, filling a soup kettle so guests can help themselves to a hearty, filling hot soup/stew between 6-8pm. This will be based on vegetables, pulses and grains – a good way to get a number of your five a day! There will also be a bread board and butter. We can provide a different cost effective option each day, on a self-service basis. Just let us know a day or two in advance of your first night and at breakfast each day you require this, so we can prepare enough in the morning. Please bring your own beer and wine as we don’t have an alcohol licence.
There are plenty of food options in the area. At the height of summer many award winning pubs and restaurants are open – just ask for our recommendations. Seafood is a specialty of the area. Fine dining can be had at the Tigh an Eilean & The Torridon Hotel Restaurants. You may find that food options tend to finish slightly earlier throughout the Highlands at around 8.30pm; by the end of October through to Easter fewer places to eat are open.
Tasty local produce, home-cooked food
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