Dining

“Food to die for and views of heaven”

(Comment, Visitor Book.)

Great scenery and a wide range of activities produce large appetites at Tomdoun. Food and drink is such an important part of a holiday break, and at Tomdoun a lot of thought and preparation has gone into making your evening dining as memorable as your daytime exertions. David Errington, our chef, has many years experience in Highland hotels, and believes in cooking the best ingredients simply and presenting them with flair.

The restaurant in the hotel concentrates mainly on seafood, though there is always one meat dish, The meat, whether local West Highland wild venison or the best beef in the world from Aberdeenshire, is carefully sourced, and organic and non-GM whenever possible.

The hotel being inland, obtaining the best of seafood forces the Tomdoun staff to go far and wide. We often drive ourselves to pick up the freshest of local catches, for example much of our shellfish is from Kinlochleven, whilst our langoustines are personally selected from the catches of the creel boat men at Loch Duich.

From further afield, we get our hand dived scallops from the Isle of Skye, whence comes also our award winning Glendale salad. Our white fish - haddock, cod and halibut - is landed at the ports of Lochinver and Scrabster, from the clean and cold waters of the North Atlantic. Fish just does not come fresher.