The Foodie Guide

Our head chef, Robert MacPherson, has been working at Eriska since 1987 and continues to source the best local, fresh produce to deliver quality dishes to our guests in our 3 AA rosette restaurant.

Our menu changes daily, depending on the local produce available to us, whilst we ensure there will always be something on the menu to suit all tastes.

We strive to ensure dietary requirements are catered for and provide specially tailored menus for these guests. Following dinner, watch our night time visitors, the badgers, dine at the steps of our library bar as an added extra to your evening.

EatScotland Says:

The Isle of Eriska is an outstanding location for this exceptional 5 Star Hotel. Inside the imposing Scottish Baronial house the refurbished dining room, with its cosy conservatory, is the stage for an equally impressive culinary experience. The raw materials are impeccable; of the highest quality, and locally sourced wherever possible, and the kitchen makes stunning use of them in its daily-changing table'hote menu.

Loin of Lamb, Braised Shoulder, Artichoke and Parsely root:
"The loin of lamb was as expected but the tower of braised shoulder wrapped in the caramelised potato trellis with the "lid" looking like a dense smoke was a surprise and visually very attractive as it created interest through the unexpected.  The roasted garlic and the tiny thin wedges of vegetable provided yet further visual interest." "Both cuts of lamb were high quality and the potato selection to create the tower was visionary."

Typical Prices:

£42 per person for dinner
(£44 as of 1st January 2011).