We use either home or locally grown produce, when available. All meat and fish are sourced locally.
We do not have an alcohol license and therefore cannot sell you wine, beer etc. However, we are more than happy to chill or open your own bottle etc.
If you do require an evening meal, we need 48hours notice so that we can prepare the meal, to suit any dietary requirements, likes and dislikes.
Email us or telephone us on 44 (0)1809 501353 for further details.
Just click on what you want to see and it will expand, re-clicking the title tab will shrink the panel.
On the Sideboard
A choice of breakfast cereals, Fruit Juices and Yogurts
On the Table
Home baked toast, Drynachan's homemade preservers and marmalade.
From the Kitchen
Traditional Scottish Porridge
Or choose between
Scottish pancakes
Or
Sausage, bacon, black pudding, haggis, fried, scrambled or boiled eggs with mushrooms, baked beans, tomatoes and potato waffles.
Or
Smoked salmon and scrambled egg
Or at an extra cost try the traditional dish of
Ham and Haddy
Your packed lunch is ready for you...
After your breakfast fit for a king you are headed off for a days walking, cycling, sight seeing or touring in the car.....
Our packed lunches will keep you going throughout the day and they include:
A large round of sandwiches made with delicious home baked bread and filled with a choice of cooked meat, cheese or egg (salad and salad dressing is optional).
A slice of home baking by Sonia (the special of the day i.e. shortbread, flapjack, fruitcake).
A piece of fresh fruit, apples, oranges and bananas are always on offer.
Packet of crisps (flavours vary).
A carton of fruit juice.
The cost of our Packed Lunches is 7.50GBP per person and we do require 24 hours notice to get the right fillings.
...enjoy your day out - see you tonight!!
We live in an age when more and more people require specialist food considerations.
At Drynachan we always endeavour to cater for you, our guests', dietary needs and preferences providing we are given prior knowledge at the time of booking your stay with us. Ring or email us for more information.
We have provided breakfasts, evening meals and packed lunches for vegetarians, vegans, celiac's, dairy intolerant and other allergies. Oh and of course the just plain picky!
Drynachan Fairtrade Certification:
At Drynachan we endeavour to use as many consumer Fairtrade items as possible and as such we have been awarded this certificate to prove our commitment to this worthy cause.
At Drynachan we are "very small and intimate" and pride ourselves in serving traditional Scottish dishes and using locally sourced ingredients, whenever possible. Our evening meals are like visiting a friend for an evening meal, only one menu is served to all.
So that we can prepare a meal to suit your choice we do require 48 hours notice, so that we can ensure we have all ingredients necessary. We do not have the facilities to store vast quantities of food and DO NOT produce microwave food - direct from the freezer.
Our evening meal is normally served at about 7.30pm, but can be altered to suit your requirements, prior warning would be helpful.
We do not have an alcohol license and we are not allowed to serve any alcoholic beverages with your meal. We are more than happy to chill and open your own bottle of wine or beer.
We offer starters, main courses and desserts and any combination is allowed (ie starter and main course, main course and dessert etc). As previously stated we do only served one dish, so its chicken or fish for all, etc.
Even if you are not having an evening meal but have any particular dietary consideration, please let us know. We are happy to provide for all sorts of needs, lactose intolerance, gluten free, diabetic, veggie and vegan to name but a few.
All soups and starters are priced at 7.00GBP per serving
Our soups are usually served with freshly home-cooked seeded bread or home-made cheese scones.
Cullin Skink - This is a surprisingly light and absolutely delicious soup. The name Cullen is from the small fishing port of the same name on the east coast. "Skink" means essence or soup. The Cullen fishermen smoked their smaller catch and these along with locally grown potatoes formed their staple diet.
Leek and Potato Soup - This is a hearty Scottish staple. A very simply made dish with leeks, onion and potatoes then garnished with freshly chopped parsley, providing a warm and filling supper. Just the ticket for the hardworking crofter or highlander home from a long day up in the hills!
Cock-a-Leekie - This is hailed by many as one of Scotland's national soups. A very simply made dish with chicken, leeks and prunes providing a hearty supper for the hardworking crofter! In Scott's 'The fortunes of Nigel', the king (James Vl and l) says My lords and lieges, let us all to dinner for the cockie-leekie is a coolin' - which reminds us that this is indeed a very old dish.
Wild Garlic, Onion and Potato Soup - Not a particularly Scottish dish but the wild garlic is from the garden and it brings a little of the highland woodlands indoors! (only available in season)
Smoked Venison & Strawberry - No holiday in the Highlands is complete without a taste of 'The Monarch of The Glen'. This is a delicious ménage a trois of strawberries, balsamic vinegar and smoked venison.
Walnut and Strathdon Blue Salad - Served with fresh figs and oatcakes. (when available)
Smoked Mackerel Pate - This is a lovely simple recipe. The clean, spicy expressions of the oak-wood casked 12 year old Benriach single malt whisky compliments the smokey sea salt tang of the mackerel. Served with hot buttered toast, a medley of summer salad leaves and home-made apple jelly.
CHICKEN -11.00GBP per serving
Bonnie Prince Charlie- The chicken in this dish is poached in a Drambuie sauce. The recipe for Drambuie is alleged to have been given to Captain John MacKinnon in gratitude for his help after Culloden. This was the Princes’ personal elixir made by the royal apothecary. Unfortunately yours was poured from a modern bottle not the Bonnie Princes’ hip flask! Garnished with slices of sautéed apples and a Drambuie cream sauce with toasted flaked almonds!
Balmoral -A Royal chicken recipe. This is my own take on a delicious dish. The chicken is stuffed with haggis then browned in butter before being gently baked in a chicken stock in the oven. The sauce is a combination of cream, chicken stock, Dijon mustard (we have to get the Auld alliance in there somewhere!) and of course ye auld ‘wee dram’ The reference to royalty is the recipe believed to have originated from Balmoral Castle, beloved of the late Queen Mother.
Stoved - The word "stoved" is derived from the French etuver – to cook in a covered pot – one of my favourite traditional recipes as it acknowledges both my Scottish and French ancestry. This originates from the time of the Franco/Scottish Auld Alliance in the 17th Century. A light but hearty dish of chicken and potato cooked slowly with thyme and bay leaves in the oven.
Haggis - 11.00GBP per serving
Haggis, Neeps & Tatties - The traditional Burns Nights and Hogmanay fayre but who needs that excuse when you're on holiday in Bonnie Scotland. Rest assured that no animals were hurt during the prepartion of this meal! Served with Mashed "neeps" (aka swede), creamy mashed potatoes - "tatties", sweet potatoes and possibly a "wee dram".
LAMB - 15.00GBP per serving
Scottish Braised Lamb Shanks - The Scottish title is with reference to the lambs' origin not the recipe. Although I don't think that detracts from it's yumminess! The lamb shanks cooked slowly (etuver) in a delicious onion, garlic rich, red wine and rosemary gravy.
BEEF - 15.00GBP per serving
Dundee Beef Casserole - In this dish tender lean cubes of Aberdeen beef, onions and mushrooms are slowly cooked in a delicious garlic rich, red wine and home-made Seville marmalade gravy (hence the title, Dundee, being synonymous with Seville marmalade).
Popseye Steak - This delicious tender steak is sourced locally in Lochaber. The name Popeseye originated in Scotland, it is a cut from the rump or 'round' steak. Cooked to your preference it is complimented by the home cooked spicy red pepper jam.
VENISON- - 15.00GBP per serving
Venison Casserole - Who could holiday in the Highlands without taking home the memory of this most regal of dishes? Venison has to be the supreme of Scottish Highland cuisine. This particular casserole is marinated for 48 hours in brandy and red wine then cooked in a slow oven with button mushrooms and garlic.
Collops of Venison - The Monarch of the Glen. A slice of meat or steak is called a collop in Scotland. The venison haunches are cooked as steak and served in a rowan jelly and red wine sauce.
FISH - 11.00GBP per serving
HALIBUT
Halibut with Leeks and Ginger - Halibut is normally taken from the Atlantic but some of the boats on the east coast of Scotland will take the smaller ones. For this dish the halibut steaks cooked in oil and butter then served strewn with the finely sliced leeks and ginger.
SALMON
Salmon with lemon butter and Thyme - In Mistress Dods' 'Cook and Housewife's Manual of 1829' her instructions for the baking of salmon include a sprig of lemon thyme. This is a modern development on this idea. The salmon fillets are simply seared in a heavy pan giving them a delicious seasoned crust. Topped with a pat of lemon thyme butter.
Roast Salmon Fillets with Glenfarclas and Orange Jus - Seasoned and seared in butter, the salmon fillets are then roasted in the oven. A garnish of black pudding compliments the long spicy finish of the 10 year old Glenfarclas single malt whisky and orange sauce.
TROUT
Trout in Oatmeal with Glenfarclas and Orange Jus - Rainbow trout fillets are coated in oatmeal before being lightly seared in a saute pan. This is a very traditional way of cooking fish in the Highlands. A garnish of black pudding compliments the long spicy finish of the 10 year old Glenfarclas single malt whisky and orange sauce.
Trout Fillets marinaded in Laphoriag whisky, honey and lemon - Need we say more - well you might!!!
BBQ - 16.00GBP per serving - recommended for good weather and better when there is a group of you. There is a fine selection of meat, fish and vegetarian, to suit all tastes. - All you need to do is supply your beverages!!
VEGETARIAN- -11.00GBP per serving
Vegetarian Goatherds Pie with Goats cheese Mash topping I renamed this Goatherd rather than the original Shepherds as there isn't a vestige of lambs or their keepers in the recipe. There is however a delicious generous helping of goats cheese in the topping. It is, of course, a delicious alternative version of the favourite Shepherds Pie. A medley of pulses are mixed with root vegetables cooked in butter with fresh herbs and spices. A layer of home grown tomato slices lie underneath the creamy goats cheese and mashed potato top with a parmesan cheese crust! Maybe not a Scottish traditional dish but absolutely yummy!!
All desserts are 7.00GBP per serving
Cranachan - A traditional Scottish dessert made with all that's best in the Highlands... Whipped double cream, crowdie (a soft Scottish cottage cheese), toasted oats, honey and of course 'a wee dram!' According to historian Catherine Brown, the traditional way to eat this dish is to sit down at a table spread with bowls of the ingredients and each person would mix their own Cranachan in a dish, to their individual taste. More honey and less whisky for the children one would presume and possibly visa versa for the adults!
Whisky Mac Cream - A deliciously decadent dessert... the ultimate in Scottish yummyiness! This is a traditional 'whiskymac' drink (a combination of whisky and ginger wine) turned into something rich and smooth and moreish!
Tipsy Laird - Everyone loves a trifle and this is a Scottish favourite celebration recipe. Raspberries and trifle sponge marinated in Drambuie and sherry with home-made custard, a cream topping with a sprinkling of toasted almonds…mmmmm! Always served at weddings, birthdays, Hogmanay and homecomings.
Pavlova - No real explanation is needed here really! Another dessert with calories!! Sorry! The home baked meringue is filled with whipped cream and topped with luscious strawberries bringing a quick burst of sunshine to the palate!
Scone and Strawberry Pudding - This is a delicious dessert. The word 'scone' originated in 16th century Scotland. (I’m sure the early 17th century inhabitants of Drynachan must have baked this here!) The sweet strawberries lie under the scone topping baked in the oven to draw out all their summer juiciness. A little bit of summer on an autumnal evening before the clocks go back and winter really sets in
Dunfillan Bramble Pudding - This pudding originates from Dunfillan in Perthshire, hence the name. The brambles (blackberries) are poached in my home-made Brammle liqueur before the Dunfillan pastry is added and then baked in the oven.
Poached Pears in Maple Syrup Sauce This is one of Neville’s favourites. A lovely light dessert. The pears are gently poached with cinnamon, then the liquid is reduced and thickened before adding a good 'slug' of maple syrup. (sorry it's not particularly Scottish!!) Served with Crème Fraiche
Sticky Toffee Pudding - No explanation needed here! All I can add to that is ‘YUM!! Served with a pecan toffee sauce and Chilled pouring cream.
Drambulee! - I found this recipe and it is a delightful marriage of the favourite French Creme Brulee and Bonnie Prince Charlie's favourite tipple Drambuie, resulting in a deliciously decadent dessert…with a touch of the Auld Scottish Franco Alliance. Perfect for the end of a rather long journey to your Highland home!
Plum Frushie - Frushie is the old Scottish word for crumble. By including plenty of oats it creates a delicious crunchy topping. Served with pouring cream and ice cream.
Scottish Cheese board - A selection of Highland and Island cheeses, (as available)Connage Clava brie, Highland Brie from Tain, Black Crowdie (a cream cheese rolled in pinhead oatmeal and black peppercorns), Caboc, (Scotlands oldest cheese first crafted on the Isle of Skye in the 15th century and the recipe is still secret today, one of my favourites) Plain Jane from the Isle of Kintyre. Orkney mature Scottish cheddar Scottish.
Served with Oatcakes and little Fig crackers and a selection of home-made chutney and jelly.
|
   |
|
|---|
