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Welcome with fruit smoothies and homemade scones or waffles

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Hand dived local scallops with garlic butter and coriander, salad garnish

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Venison stew with lemon & herb dumpling, baby boiled minted potatoes, green beans and cauliflower cheese

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Lindsay’s trifle made from local rhubarb, honey and Greek yoghurt with homemade ginger cake

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Cheeseboard with oatcakes, biscuits and fruit

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Coffee and chocolates

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Cereals, toast, orange juice

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Porridge with a seasonal fruit compote

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Loch Fyne kippers

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Buffet of eggs (various), bacon, mushrooms, tomatoes, etc.

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Mushroom and tomato soup with homemade sunflower seed plait

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Herby en croute made with local beef sausage and pine nuts, three bean and coriander salad, tomato and mozerella salad

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Homemade honey and banana bread

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Smoked mackerel pate with oatcakes

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Whole baked trout with fennel, mushrooms and white wine served with wild rice

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Grandmother’s waffles with lemon syllabub and fruits of the forest

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Cheeseboard with oatcakes, biscuits and fruit

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Coffee and chocolates

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Cereals, toast, orange juice

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Porridge with a seasonal fruit compote

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Loch Fyne kippers

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Buffet of eggs (various), bacon, mushrooms, tomatoes, etc.

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Cullen skink with homemade sundried tomato and pumpkin seed bread wheel

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Scottish hot smoked salmon pasta with white wine and cream, seasonal grated salads

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Homemade lemon drizzle cake

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Melon with mint from the Isle of Canna and parma ham

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Smoked haddock fillets with poached egg, mash and spinach

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Cranachan with almond and chocolate biscuits

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Cheeseboard with oatcakes, biscuits and fruit

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Coffee and chocolates

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Cereals, toast, orange juice

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Porridge with a seasonal fruit compote

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Loch Fyne kippers

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Buffet of eggs (various), bacon, mushrooms, tomatoes, etc.

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Spicy vegetable and coriander soup with homemade rosemary and olive oil focaccia

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Scottish salmon quiche with tarragon, seasonal crudités salad and green salad

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Chocolate and pecan brownies

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Vegetarian minestrone with homemade sundried tomato and pumpkin seed bread

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Mushroom, leek and tarragon quiche with seasonal grated salads

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Melon with mint from the Isle of Canna

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Twice-baked Isle of Mull cheddar soufflé with butternut squash and spinach in a sesame seed dressing

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Lindsay’s trifle made from local rhubarb, honey and Greek yoghurt with homemade ginger cake