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Morangie House Hotel

The Wynne family and their staff are noted for their cheerful
and attentive Highland hospitality. A choice of menus offers
old favourites and daily specials featuring local seafood,
including mussels from the Dornoch Firth, and prime Scottish
meat cooked in the traditional manner with particular care
taken with presentation.

Chef Brian Campbell offers a wide choice of honest Scottish dishes which are generously and colourfully presented.