Themenu Supplement of The Press & Journal features our Restaurant Hearth on the front page and a double spread with recipes from our Head Chef Paul McKechnie.
The inn is a converted corn mill so the building is quaint and each of the five rooms is individually furnished with antiques. Thoughtful little touches included ground coffee with cafetiere, Scottish tea cakes and bottles of water each day. But the highlight is the food served both for breakfast and dinner. The chef uses the best local ingredients to create delicious dishes and artfully presented. One of his specialities is roe deer or whatever the fisherman brings in on his boat that day. When we stayed it was halibut. The wine list is small but carefully chosen, beers are from local breweries and of course the whiskey selection is excellent, being surrounded by many of the famous distilleries of the Spey Valley.