DINING AT CRINAN
THE WESTWARD | LOCK 16 - PRIVATE DINING
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Crinan Hotel's restaurant, the
Westward, is on the ground floor and looks out over
Loch Crinan.
Here visitors can indulge in the delights
of a real Scottish breakfast or a gourmet dinner including
some of the dishes made famous by our Lock 16 restaurant. |
The Westward restaurant has wonderful views towards
the islands . Our chefs use the best of local organic
produce including beef and lamb from nearby farms,
venison from Jura and halibut and turbot from the
islands.
>> Click here for sample menus and
wine list.
For breakfast guests can choose from
famous grilled Loch Fyne kippers, freshly smoked haddock, local bacons and sausage
and fresh baking are all on the menu ... as well as selection of fruit, cereals
and those lighter choices to start the day!
Our bar lunches and dinners are à
la carte. Voted No 1 Gastro Pub in Scotland by the
Independent our pub lunches are also highly commended
in Diana Henry's Gastro Pub cook book.
The following
are just some of the many reviews of the Crinan Hotel.
The
Sunday Herald Magazine - 8th February 2004.
"This is about the best food you can eat
in Scotland. Clean true flavours and dishes worked
with great technical precision in the classical sense,
but bringing a welcome modern lightness of touch which
eschews over-elaboration. Presentation is beautiful
but not over-contrived, relaxed but not casual. Take
the ravioli of Loch Fyne scallops; satiny home-made
pasta filled with scallop. A dice of cucumber sits
on a rough, peppery aubergine puree, the whole drizzled
with a basil-infused vinaigrette with nicely rustic
chunky concassee tomatoes. A small choice for dessert
- a pannacotta with poached pears and a nougat glace
- but so admirably executed that they illustrate less
is more."
>> Click
here for more reviews
The Independent - Febuary 2004
"The Crinan Hotel is quietly stylish and
individual. The walls are covered with Scottish Art
and the bar is oak-panelled and furnished with antique
tables.It feels smart and old-fashioned, and the first
class food is in a similar vein. The chef uses fine
raw materials and does very little to them. There
are Loch Etive mussels with white wine and garlic,
and high-quality sausages with a rich silky mash and
an intense onion gravy. There are usually only a couple
of puddings, but they're part of the same class act;
chocolate tart or nougat parfait with berries."
>> Click
here for more reviews
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