Craigard's style of cooking and menu design relies on fresh local seafood, shellfish, meat, cheese, produce and game, with a final touch of magic in the painstaking and imaginative preparation and presentation. Head Chef Michael 'Stan' Staniland, a former Bronze Medallist in 'Rural Chef of the Year' delights in using the fabulous fresh produce this area had to offer, using a mixture of classic and traditional recipes, old family recipes and those of his own invention. Stan makes his own bread and rolls daily, and the inventive daily specials add an extra dimension to the menu. |
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| He is constantly on the lookout for new taste combinations to try, and recent additions to the menu include starters of Loch Fyne Scallop Brochettes; Kintyre Crab Risotto Cake; Tower of McSween's Haggis, Stornoway Black Pudding and Inverloch Goats Cheese; Loch Fyne Langoustines split and grilled with Garlic Butter and Lemon - and for Mains: Arran Ale battered local Haddock with Mushy Peas and Hand Cut Chips; Campbeltown 'Old Smokehouse' Smoked Haddock stuffed with Prawns in a Dill Cream; family recipe Ifferdale Steak and Arran Ale Pie and Lebanese Spiced Chicken stuffed with Rice, Fruit, Pine Nuts and served with a Lime Yoghurt Dressing and much more. |
| This close contact with local suppliers means a steady stream of high quality locally landed fresh fish and shellfish; Ifferdale Lamb and Beef reared at Saddell, and Pork from Killocraw Farm, both just a few miles away; Kintyre game, produce and fruit; as well as distinctive smoked or roast salmon, mussels, haddock, kippers and cheeses from the local 'Old Smokehouse'. |
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| Unusual Gigha Fruit and Whisky flavoured cheeses come from Campbeltown's Inverloch Cheese Company, and the outstanding Mull of Kintyre Cheddar is from our local dairy. Both Dairies have recently won Gold Awards for their cheeses. Our eggs come fresh from High Bellochantuy farm nearby, along with vegetables in season - and we are growing our own herbs, rhubarb and apples. |
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| Our dinner menus always include vegetarian options, and we are very happy to offer a selection of at least six vege options on the night – as we recognise that there can often be little choice. We have a range of dishes in our repertoire for vegetarian, vegan and gluten free requirements. All dietary needs can be catered for, given a little advance notice. |
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| A hearty breakfast is also of major importance to many people, and Craigard aims to satisfy all dietary requirements - from fresh fruit salad, grapefruit and peaches, through porridge and freshly baked croissants and fruit tartlets, to the Full Monty, which includes the acclaimed Stornoway Black Pudding and McSween's Haggis! Fresh organic eggs from High Bellochantuy Farm, and tasty Smoked Haddock, Kippers or Smoked Salmon, from the 'Old Smokehouse' nearby, ensure your day will start well. |
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Click on the following links for a sample of our:
For that special occasion, you may like to organise an individually crafted menu to suit your own taste or pocket. Chef is very flexible and always delighted to prepare menus to your own design; or please contact us for a range of set menus for - lunch (12 or more), dinner, or buffets.
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