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A taste of the Highlands! Freshly harvested from our grounds at Kilcamb Lodge
We actually collect some of our freshest ingredients from our own grounds when they are in season, so they may go from ground or loch to table in hours in some cases! Items we often gather freshly for our chef include Chantarelle Mushrooms, wild garlic, wild raspberries, samphire and nettles - our head chef Gary Phillips is well known for creating delicious menus incorporating the subtle yet fresh tastes and flavours of the locality, and they really couldn't be more local than these!
Freshly made on the premises
Here at Kilcamb Lodge we treat our diners to a few more regulars on our menu that are unique to us, and they have become firm favourites with our guests! We have recently started making our own haggis here on site, and our homemade breads, cultured butter and mint vinegar make regular appearances as our first item on our evening Tasting Menu, setting the scene for the evening as the introductory first course. They are so popular that guests have been known to take a bottle of the mint vinegar home with them, wish our best wishes, of course!
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