Review on Muckrach Lodge Hotel
'Muckrach' comes from the Gaelic meaning 'haunt of the wild boar' and this one-time Victorian sporting lodge is still surrounded by the woods and farms of the original Estate. From the grounds, there are fine views of the sixteenth-century castle and the Cairngorms towering the distance.
The hotel is still a great favourite with the sporting crowd, who appreciate the hospitality, the impressive stock of malt whiskies and the fine food on offer in the conservatory restaurant with views of the gardens and the mountains beyond. Much of the kitchen's produce is sourced from within 30 miles of the hotel, while fish is from the boats working out of Moray and the West Coast ports.
Popular dishes on the modern menu include pressed smoked salmon and trout terrine, and braised lamb shank (slow-cooked for six hours), although the choice also extends to crispy fillet of sea bass with wilted spinach and carrot mousse or fricassee of Roxburgh free-range chicken with new season's chanterelles. Citrus fruit terrine with Champagne and yoghurt sorbet tops the dessert listings, closely followed by steamed date pudding with butterscotch sauce.
Muckrach Lodge Hotel is also featured in: AA Guide
Rate this RestaurantCuisine
Modern Scottish / European
Restaurant Opening Times
Breakfast: 7.30 - 10.00am
Lunch: 11.30am - 2.30pm (12.00 - 8.30pm Sun)
Dinner: 6.00 - 8.30pm
Accepted credit cards
Visa, Master Card, American Express
