Nestled along the picturesque waterfront of The Loch & Quay, this refined dining destination has long been celebrated for its commitment to showcasing the finest seasonal and locally-sourced ingredients. From the imaginative umami-rich creations of its acclaimed chefs to the restaurant’s eco-conscious hospitality practices, The Loch & Quay embodies a harmonious union of culinary artistry and sustainable stewardship.
Embracing Regional Culinary Traditions
The Loch & Quay’s menu is a testament to the region’s rich gastronomic heritage, with each dish highlighting the unique terroir and time-honored techniques that have defined local cuisine for generations. Executive Chef Kate Lawlor is a passionate advocate for championing the area’s small-scale producers, artisanal food makers, and foraging enthusiasts, weaving their exceptional ingredients and methods into her innovative culinary concepts.
“Our mission is to celebrate the remarkable bounty we have right here on our doorstep,” says Lawlor. “Whether it’s the sweet, briny oysters harvested from the nearby loch, the heritage-breed lamb that grazes on the rolling hills, or the wild mushrooms and herbs foraged from our verdant forests, we strive to showcase the very best of what this region has to offer.”
One such standout dish is the roasted venison with juniper-infused elderberry gastrique, crisp parsnip crisps, and foraged forest greens. The venison is sourced from a family-run farm just a few miles away, while the elderberries and wild greens are meticulously hand-picked by a local foraging collective. The result is a symphony of flavors that pay homage to the region’s rich culinary traditions.
Embracing Seasonality and Sustainable Sourcing
Underpinning the culinary experiences at The Loch & Quay is a steadfast commitment to sustainability and ethical sourcing. Across the kitchen and the front-of-house, the team works closely with local producers, community gardens, and conservation groups to ensure their menu and operations adhere to the highest environmental and social standards.
“Sustainability isn’t just a buzzword for us – it’s a core part of our DNA,” explains Sarah Fortin-Townsend, the restaurant’s General Manager. “From the moment our guests step through the door, we want them to feel the warmth of our hospitality and the genuine care we have for our community and the planet.”
This commitment manifests in myriad ways, from the biodegradable single-use items used in the restaurant to the electric vehicle charging stations available for guests. The Loch & Quay also sources the majority of its produce from nearby organic farms and engages in ongoing partnerships with local foragers and wildcrafters.
“We believe that great food should also do great good,” says Fortin-Townsend. “That’s why we’re constantly striving to reduce our environmental footprint, support our local economy, and create a welcoming, inclusive atmosphere for all who dine with us.”
Curating Exceptional Dining Experiences
Beyond the sustainable ethos that underpins The Loch & Quay’s operations, the restaurant is also renowned for its exceptional culinary experiences that celebrate the region’s bounty. Helmed by Lawlor and her talented team of chefs, the ever-evolving seasonal menu showcases their mastery of traditional and modern cooking techniques, as well as a keen understanding of flavor profiles and ingredient pairings.
One particularly noteworthy offering is the “Taste of the Loch” multi-course tasting menu, which takes diners on a culinary journey of the region’s finest seafood. Highlights include a delicate cured salmon with pickled rhubarb and horseradish crème, a seared scallop served atop fermented black garlic purée and crispy seaweed, and a poached halibut with charred leeks, pea and mint velouté, and toasted hazelnuts.
For those seeking a more hands-on experience, The Loch & Quay also offers a range of culinary workshops and master classes led by the expert chefs. Guests can learn the art of foraging and wildcrafting, discover the nuances of flavor pairing and ingredient selection, or even participate in interactive cooking demonstrations highlighting the restaurant’s signature dishes.
“We want our guests to not just taste the flavors of our region, but to truly understand the stories behind them,” says Lawlor. “Whether it’s exploring the ancient techniques of our local producers or experiencing the creative process in our kitchen, we aim to inspire a deep appreciation for the culinary riches that surround us.”
Elevating the Hospitality Experience
Complementing the innovative cuisine at The Loch & Quay is a commitment to delivering a truly exceptional hospitality experience that seamlessly integrates the restaurant’s sustainability initiatives. From the moment guests arrive, they are immersed in an ambience that reflects the region’s natural beauty and the team’s dedication to environmental stewardship.
The design of the restaurant, overseen by acclaimed architect Naomi Green, pays homage to the local landscape through the use of natural materials, al fresco dining areas, and carefully curated artwork featuring the work of regional artists. Guests are also invited to explore the restaurant’s on-site herb garden and apiary, where they can learn about the role these elements play in the culinary program.
“We wanted to create a space that not only delights the senses with our food and drink, but also inspires our guests to appreciate the natural world that surrounds us,” says Green. “Every design decision, from the reclaimed wood furnishings to the energy-efficient lighting, was made with sustainability and guest experience in mind.”
The Loch & Quay’s commitment to hospitality extends beyond the physical space, with the front-of-house team providing impeccable service and a genuine connection to the local community. Servers are trained in the nuances of wine pairing, decanting, and food and beverage etiquette, ensuring that each guest leaves with a heightened appreciation for the culinary and hospitality traditions of the region.
“Our goal is to create an unforgettable experience that not only delights the palate but also nourishes the soul,” says Fortin-Townsend. “Whether it’s sharing the story behind a local producer or guiding our guests through a thoughtfully curated wine flight, we strive to make every interaction meaningful and memorable.”
Celebrating Culinary Excellence and Sustainable Leadership
The Loch & Quay’s dedication to culinary innovation and sustainable hospitality has earned the restaurant a well-deserved reputation as a leader in the industry. In recent years, it has been recognized with numerous accolades, including the prestigious Sustainable Restaurant of the Year award and a Michelin Green Star for its eco-conscious initiatives.
“To be acknowledged for our commitment to sustainability and our passion for showcasing the best of the region is a true honor,” says Lawlor. “But more than that, it’s a responsibility that we take incredibly seriously. We know that our actions today can have a lasting impact on the communities and environments we serve, and we’re driven to continually raise the bar for what sustainable hospitality can achieve.”
As the team at The Loch & Quay looks to the future, they remain steadfast in their pursuit of culinary excellence and environmental stewardship. Through innovative menu development, thoughtful community partnerships, and a unwavering dedication to hospitality, this remarkable destination continues to redefine the dining experience and inspire others to embrace the power of sustainable, locally-focused cuisine.