Phone 0871 426 5307
Calls cost 10p per minute plus network extras
Type of Cuisine Modern Scottish
Chef Simon Mckenzie
Number of Covers 55
Dinner 7.30 - 9.00pm
You could arrive by helicopter, otherwise you need to traverse a metal bridge and negotiate the lanes to reach this generously proportioned granite and sandstone baronial mansion on the privately owned island of Eriska. It is surrounded by grounds that are virtually an unofficial nature reserve, with seals and otters offshore, herons high in the trees and badgers roaming around at night.
This is the family seat of the Buchanan-Smiths, who are admirably supported by chef Simon Mckenzie who joined Eriska in 2011. His food is based around keenly sourced regional ingredients and there's no lack of generosity when it comes to his six-course dinners. The centrepiece is almost always a roast carved from the trolley (perhaps Aberdeen Angus beef or best end of lamb) plus something from the sea (turbot on white bean purée with seared squid and spinach, for example).
To begin you could expect something like a terrine of pig's cheek and duck confit followed by tomato consommé with basil dumplings, while to finish there's a dessert (pistachio and Griottine cherry parfait with macerated Agen prunes), then a savoury and finally a trolley loaded with farmhouse cheeses – for anyone who is not replete by that time.
The wine list is an impressive tome fronted by high-class names from the French regions, with plenty of half bottles on show.
Also featured in: AA Guide, Good Food Guide, Relais and Chateaux.
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