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At Muckrach Lodge, new owners Rebecca Ferrand and Andy Picheta take particular pride in ensuring that the best of Scottish produce reaches the tables of the Finlarig restaurant and conservatory bistro. Carefully sourced beef, lamb, game and seafood feature on the modern, styled select menus which change daily. Service is relaxed and friendly and of a very high standard in quiet, comfortable surroundings.

Owner's Description : Head Chef Addy Daggert was the 2003 and 2006 winner of the Grampian Head Chef of the Year competition. He is also the winner of the 2006 World Speciality Porridge Championship, and was a 2006 and 2007 finalist for the Scottish Chef of the Year Awards. His cooking is modern Scottish with French and Dutch influences. His signature dishes include pigeon ravioli in a game bird broth, trio of fillet, belly and rillette of pork, and tea and citrus fruit terrine. Addy delivers fine dishes from excellent local produce prepared simply.