Food is a highlight at Loch Melfort – it really should be given there is so much fine local produce all around Scotland’s bountiful west coast. Throughout, local suppliers are key, from Argyll free range eggs and Kintyre mushrooms, though to Lochaber meats and Rob Cameron wild Argyll venison. A new kitchen garden brings ultra-local vegetables, fruit and herbs to the table too.
Drink in the views in the main restaurant, where service is relaxed and the kitchen brings out the best in the local ingredients – Loch Fyne smoked salmon is spiced with cucumber, celery, radish, shallots, cress and a lemon emulsion, while roast halibut fillet is laced with truffle-scented mash and a thyme fondue. The adjacent Bistro has been reconfigured to be more café style with comfy sofas and chairs, with a new deck area stretching from the lounge all the way to the bistro. There is also a takeaway option.
Breakfast features a buffet with fresh fruit, hams and cheese. A la carte options feature local produce, such as Balvicar Farm free range eggs. Smoked Scottish salmon with eggs how you like them with that view is bliss. Both full Scottish and vegetarian cooked breakfasts also available.
ncG1vNJzZmivp6x7tbHLnp6rmaCde6S7ja6iaKyilsOmuI6dnKysmaOutbXOp6ponaWnvLGxjq6loqyVmXqstc2gm6ilX6iwsMDLmqWdZ5GntLq4y2ifqKyVocBwuM6cn2allaGzsL7TZp%2BorJWhfA%3D%3D