| 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 Greig Smyth makes his own bread and rolls daily, and is constantly on the lookout for new taste combinations to try. |
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Recent additions to the 'specials' have been King Prawn Risotto, Thai Red Curry and Crab Spring Rolls; and the Chicken Fajitas on a sizzling platter, with dips of guacamole, sweet chilli and soured cream are proving very popular. The sizzling platters are also a super way to serve the succulent Angus Sirloin Steaks with a choice of sauces or garnish.
The a la Carte menu changes regularly to take account of seasonal vagaries. In addition to this main menu, a 'Fish Specials' list is always available – depending on what delicacies the local fishermen have left at our door in the early morning! Although we have Loch Fyne Langoustines, Scallops, Mussels, Gigha Squat Lobster, and a fine range of Kintyre landed fish, such as Turbot, Halibut, Monkfish, Dover or Lemon Sole, Salmon or Cod always on the menu - remember that, with the sea on our doorstep, fresh Oysters, Razor Clams, Crab and Lobster can also be served, given a little advance notice. |
| This close contact with local suppliers means a steady stream of high quality locally landed fresh fish and shellfish; Ifferdale Lamb, Pork and Beef reared at Saddell, just a mile or two 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. Our eggs come fresh from High Bellochantuy farm nearby, along with vegetables in season - and we are growing our own herbs and apples. |
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| Our dinner menus always include vegetarian options, and we are very happy to offer a selection 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 or prune and apricot compôte, through porridge 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.
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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