Where every dish tells a story...

Set against the backdrop of our proud Scottish and British heritage, our kitchen is a celebration and showcase of ingredients sourced from the land, sea, and skilled producers who share our respect for quality and animal welfare.

At Macdonald Hotels & Resorts, we believe that where food comes from, matters. That’s why our Group Executive Chef, Richard Dickson, curates our menus with an unwavering commitment to traceability and best practice, working closely with those who uphold the highest standards.

Let us introduce you to a few of our culinary heroes:

Smoked salmon from the legendary John Ross & Son of Aberdeen as purveyors to the Royal Household and masters of traditional smoking methods. Wild, sustainable fish from the cold, clear waters around Peterhead, Scrabster and Shetland, landed daily by the trusted Fish Brothers.

Scottish lamb and beef, matured for 21 days and sourced from Creative Food Scotland (formerly Scotbeef), whose heritage spans over a century. Pedigree Wagyu and Aberdeen Angus from Highland Wagyu, reared on a family estate in the heart of Perthshire.

Free-range eggs for a richer flavour and vibrant yolks, sourced through ethical means from farms providing hens with a more natural living environment. Stornoway black pudding, rich in tradition, crafted by Macleod & Macleod, featuring nearly 80 years of expertise.

Haggis from MacSween, created by award-winning artisans who’ve set the gold standard for generations. Ice cream from Arran Dairies using milk from their own dairy cows, and cheeses and chutneys from Taste of Arran.

As an added highlight, look out for dishes inspired by twice Michelin-starred chef Atul Kochhar, bringing bold, soulful flavours of Southern India to our menu.