Our Executive chef, Lee Soutar is a firm believer in sourcing his ingredients from the local area. Lee spends a lot of his time talking to and visiting suppliers, gaining the knowledge of how products are grown and in some cases caught. Throughout the seasons, Lee and his team of chefs are out foraging the local area for wild mushrooms, herbs and garlic (which can often be smelt from Dunnottar Woods.
Charlotte our restaurant manager works closely with our wine supplier to personally choose wines that compliment the menus created by Lee and his team. Charlotte believes that Scottish alcohol producers are at the forefront of the drinks industry at the moment, the Carron will be showcasing a number of these suppliers including Ogilvy’s Vodka (Glamis), Eden Mill Gin (St Andrews) and Dark Matter Rum (Banchory).
Wednesday - Saturday (lunch 12-2pm & Dinner 6-9.30pm)
Afternoon Teas - Saturday and Sunday 2-4pm