The hotel has been awarded three AA rosettes for food every year since 1997 so pack your appetite when you come. Cuisine is both modern and Scottish and makes the most of the provender of the north-east of the country. Dinner may include traditional Scottish fair of wood pigeon en cro?te, topped with shallot, mushroom jam and pear chutney, or perhaps sea scallops with Stornoway black pudding and sweetcorn puree. Sturdy dishes like fillet of Aberdeen Angus beef with celeriac, asparagus and oxtail sauce, or pithivier of slow cooked pork and boudin with apple puree are often served. Desserts include luscious warm white and milk chocolate pudding with creme fraiche or a classic lemon tart with berry sauce.
Darroch Learg will envelop you with warmth, brimming over with charm. The friendly, hospitable owners seek to delight and provide unparalleled hospitality.
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