The restaurant at Muckrach Lodge is relaxed and informal. We source all our ingredients from local small producers. A genuine story laced with Scottish character is a bonus too, as with the crab man at Dry Island, or the seaweed fed mutton from north Ronaldsey, or the Moray farmer cheese maker who looks like Father Christmas. These supply chains are often tenuous, and since these very small producers cannot always guarantee delivery the dishes appear on the menu as and when the produce appears in the kitchen. Our smoked salmon is from the Speyside smokery, our hot smoked salmon comes from the Salar smokehouse on the west coast. This is a product unique to them and is of the utmost quality. Our venison, grouse and pheasant are all locally shot, often on fields and moorland you can see from your hotel room window. Our lamb and beef comes from the best local farms. The animals are outdoor reared, they travel very few miles to the Grantown abattoir and then three miles to us. A more local, less stress free meat source is hard to imagine. Muckrach's own herb garden, fruit trees and vegetable beds provide us with rhubarb, brassicas, gooseberries, redcurrants, plums, artichokes and a host of other garden bounty. All this produce appears in the kitchen when in season.
Restaurant is open Tuesday to Saturday evenings during low season and all week in the summer season.