The Loch & Quay, a refined waterfront destination nestled along the scenic shores of the Scottish Highlands, is renowned for its exceptional culinary experiences that celebrate the bounty of local and seasonal ingredients. From innovative cocktails that capture the essence of each passing season to meticulously crafted dishes showcasing the region’s revered terroir, The Loch & Quay offers a dining journey that delights the senses.
Seasonal Offerings
Sips
Seasonal Cocktails: As the temperature fluctuates with the changing seasons, so too does The Loch & Quay’s cocktail menu. In the crisp autumn months, guests can sip on a Spiced Pear Negroni, where the herbaceous notes of gin are complemented by the warm, autumnal flavors of pear and spice. When the first flurries of winter arrive, the Cranberry Rosemary Fizz becomes a popular choice, blending the tart, festive notes of cranberry with the fragrant aromatics of rosemary. As spring blooms, the menu transitions to lighter, brighter libations, such as the Rhubarb Lemon Drop, which celebrates the season’s vibrant rhubarb harvest. And in the height of summer, the refreshing Elderflower Gin & Tonic quenches the thirst, its delicate floral notes perfectly balanced by the crisp tonic.
Non-Alcoholic Beverages: For guests seeking non-alcoholic options, The Loch & Quay’s beverage program shines, offering artisanal shrubs, infused waters, and mocktails that capture the essence of each passing season. The Spiced Pear Shrub mingles the sweetness of pear with the warmth of cinnamon and clove, while the Lavender Lemonade infuses the classic summer sipper with the calming aroma of fresh lavender. And for those chilly winter nights, the velvety Mulled Cider warms the soul, its blend of apple, citrus, and aromatic spices evoking the cozy comforts of the season.
Wine Selection: The Loch & Quay’s wine list celebrates the exceptional terroir of the Scottish Highlands, featuring a carefully curated selection of local and regional producers. In the autumn, hearty red blends and robust single-varietal reds, such as the Cabernet Sauvignon from the nearby Moray Firth Vineyards, pair perfectly with the restaurant’s seasonal dishes. As winter sets in, the menu shifts to include full-bodied whites, like the crisp Riesling from the Cairngorms, which complement the rich, comforting flavors of the season. And when the first signs of spring emerge, lighter, more vibrant options, such as the citrusy Pinot Grigio from the Trossachs, make their appearance, complementing the season’s fresher fare.
Bites
Appetizers: The Loch & Quay’s seasonal appetizer menu showcases the finest local ingredients, expertly prepared to highlight their natural flavors. In autumn, guests can indulge in the Roasted Beet Salad with whipped goat cheese, candied walnuts, and a drizzle of aged balsamic, or savor the earthy umami of the Seared Scallops with a Brussels sprout and bacon relish. As winter arrives, the menu features heartier starters, such as the Venison Carpaccio with arugula, shaved Parmesan, and a truffle vinaigrette, or the comforting Butternut Squash Soup with crispy sage and toasted pumpkin seeds.
Entrees: The Loch & Quay’s seasonal entree offerings are a true celebration of Scotland’s renowned culinary bounty. In the fall, diners can feast on the Braised Short Rib with roasted root vegetables and a rich red wine reduction, or savor the Seared Salmon atop a bed of creamy leek and potato purée. When the colder months set in, the menu shifts to include heartier fare, such as the Venison Loin with a wild mushroom ragout and crispy potato gratin, or the Lamb Shank slow-cooked to perfection and served with a rosemary-garlic jus. As spring approaches, the menu lightens, showcasing dishes like the Herb-Crusted Halibut with a citrus beurre blanc and roasted fennel, or the Grilled Pork Chop with a sweet-and-sour cherry compote.
Desserts: No meal at The Loch & Quay is complete without indulging in one of the restaurant’s meticulously crafted seasonal desserts. In autumn, guests can delight in the Pumpkin Crème Brûlée, its silky custard infused with warm spices and topped with a crisp caramelized shell, or the Apple Cider Donut Holes served with a smooth caramel dipping sauce. As winter approaches, the menu features the rich and decadent Chocolate Ganache Tart with a hint of orange and a dusting of cocoa powder, or the Sticky Toffee Pudding with a luscious toffee sauce and a dollop of whipped cream. And in the spring, the menu showcases the vibrant flavors of the season, such as the Strawberry Shortcake with fresh berries and a light, airy biscuit, or the Lemon Meringue Tart with its tangy custard and billowy meringue topping.
The Loch & Quay
History and Ambiance
The Loch & Quay’s story began in the late 19th century, when the property first opened its doors as a bustling general store and inn, catering to the needs of local fishermen, farmers, and weary travelers. Over the decades, the establishment evolved, becoming a beloved gathering place for the community, known for its warm hospitality and exceptional regional cuisine.
In the 1980s, the property underwent a thoughtful renovation, preserving the building’s original character and charm while introducing modern amenities and a refined, upscale dining experience. Today, the restaurant’s ambiance is a harmonious blend of historic charm and contemporary elegance, with exposed stone walls, cozy fireplaces, and panoramic views of the loch and surrounding countryside.
Chef’s Specialties
At the helm of The Loch & Quay’s kitchen is Executive Chef Isla MacLeod, a passionate advocate of Scotland’s culinary heritage and a master of umami-rich flavor profiles. Drawing inspiration from her family’s generations-old recipes, as well as the bounty of local producers, Chef MacLeod crafts dishes that celebrate the unique terroir of the region.
One of Chef MacLeod’s signature creations is the Venison Wellington, a decadent interpretation of the classic British dish. Featuring a tender loin of locally sourced venison, expertly seared and wrapped in a flaky puff pastry, the dish is accompanied by a rich red wine reduction, roasted root vegetables, and a silky mushroom duxelle. Another popular menu item is the Isle of Mull Cheddar Soufflé, a light and airy masterpiece that showcases the exceptional quality of the region’s artisanal cheese.
Local Sourcing
At the heart of The Loch & Quay’s culinary philosophy is a deep commitment to supporting local producers and celebrating the unique terroir of the Scottish Highlands. From the restaurant’s partnership with nearby Moray Firth Vineyards, which supplies its exceptional wine selection, to its close relationships with small-scale farmers and foragers who provide the freshest seasonal ingredients, The Loch & Quay is dedicated to showcasing the very best that the region has to offer.
In the autumn, the menu features an abundance of locally harvested produce, such as the earthy beets and crisp apples sourced from the nearby Cairngorms orchards. As winter sets in, the restaurant turns to the region’s renowned meat and seafood producers, highlighting the rich, robust flavors of Argyll venison and the pristine wild-caught salmon from the North Atlantic. And when spring arrives, the menu celebrates the vibrant bounty of the season, with fresh herbs, tender greens, and fragrant edible flowers sourced from local organic farms.
Seasonal Themes
Fall Flavors
As the air turns crisp and the leaves begin to turn, The Loch & Quay’s autumn menu embraces the rich, warming flavors of the season. Guests can indulge in hearty dishes like the Braised Short Rib or the Venison Loin, complemented by roasted root vegetables and decadent red wine reductions. The cocktail menu features seasonal showstoppers, such as the Spiced Pear Negroni, while the wine list highlights the robust, full-bodied reds of the nearby Moray Firth Vineyards.
Winter Warmth
When the first snowflakes begin to fall, The Loch & Quay transforms into a cozy haven, offering dishes that provide comfort and nourishment. The menu features indulgent offerings like the Lamb Shank and the Butternut Squash Soup, alongside heartwarming libations like the Cranberry Rosemary Fizz and the Mulled Cider. Guests can enjoy their meals by the glow of the restaurant’s inviting fireplaces, surrounded by the stunning views of the loch and the rolling hills beyond.
Spring Freshness
As the world awakens from its winter slumber, The Loch & Quay’s spring menu celebrates the vibrant flavors of the season. Dishes like the Herb-Crusted Halibut and the Grilled Pork Chop with cherry compote showcase the region’s abundant local produce, while the Rhubarb Lemon Drop and the Lavender Lemonade offer a refreshing respite from the still-chilly weather.
Summer Refreshment
When the long, sun-drenched days of summer arrive, The Loch & Quay’s menu shifts to highlight the season’s bountiful harvest. Lighter fare, such as the Seared Scallops and the Strawberry Shortcake, takes center stage, while the Elderflower Gin & Tonic and other refreshing cocktails provide the perfect accompaniment. Diners can savor their meals al fresco on the restaurant’s picturesque terrace, taking in the stunning views of the loch and the surrounding countryside.
Dining Experiences
Brunch
On weekends, The Loch & Quay transforms into a bustling brunch destination, offering a delectable array of sweet and savory options. Guests can indulge in the restaurant’s signature Smoked Salmon Benedict, featuring perfectly poached eggs atop fluffy English muffins, or the decadent Brioche French Toast with a seasonal berry compote and maple syrup. For those seeking a lighter touch, the Seasonal Fruit Salad with a honey-yogurt dressing provides a refreshing start to the day.
Lunch
The Loch & Quay’s lunchtime offerings cater to a range of tastes and dietary preferences. Those seeking a quick, satisfying meal can opt for the Venison Cottage Pie or the Roasted Beetroot Salad, while those with more time to linger can indulge in the Isle of Mull Cheddar Soufflé or the Seared Salmon with a vibrant citrus beurre blanc.
Dinner
As the sun sets and the evening casts a warm glow over the loch, The Loch & Quay’s dinner service transforms into a truly exceptional dining experience. Guests can savor the restaurant’s signature Venison Wellington, marveling at the interplay of the tender meat, flaky pastry, and rich red wine reduction, or delight in the decadent Chocolate Ganache Tart for dessert.
Whether you’re seeking a cozy winter retreat, a spring-inspired luncheon, or a summer evening filled with al fresco dining and panoramic views, The Loch & Quay offers a truly unique and unforgettable culinary journey, celebrating the best of Scotland’s seasonal bounty and refined hospitality.