Phone +44 (0)1546 830261
Type of Cuisine Modern European / Seafood
Chef Scott Kennedy
Number of Covers 32
Dinner 7.00 - 8.30pm (9.00pm in summer)
At the north end of the Crinan Canal, connecting Loch Fyne to the Atlantic Ocean, the Crinan Hotel has been a focal point of the local community for some 200 years. These days it's a renowned meeting place and pit-stop for Hebridean sailors, yachtsmen, fishermen, tourists and lovers of fresh Scottish produce.
Ultra-fresh seafood is one of the stars of the show in the Westward Restaurant overlooking the loch. Jumbo prawns, landed 50 yards from the hotel's kitchen, jostle for the limelight with crayfish, clams, lobsters, mussels and more besides.
Starters on the dinner menu might range from roasted scallops with braised belly pork, white bean purée and wild mushrooms to terrine of Argyll rabbit and foie gras. As a main course, meat eaters could also enjoy roast saddle of Argyll venison or fillet of Aberdeen Angus beef with braised shin and celeriac purée if fish doesn't attract. To finish, expect things like hot chocolate fondant with poached mandarins and vanilla ice cream, or mille-feuille of English rhubarb and almonds.
Light lunches are served in the Crinan Bar and the wine list makes fascinating reading. Also check out the stock of malt whiskies (especially Bruichladdich from Islay).
Also featured in: Good Food Guide, Michelin Guide.
|Alfresco Dining||Private Dining Room||Private Parties|
|Private Parking||Accommodation||Children's Portions|