Eating & Drinking at Ackergill Tower

At Ackergill Tower we are blessed with some of the finest and freshest produce sourced from the local estates, rivers and coastline that surround us. The sweetest lamb, the tenderest cuts of beef and fish direct from the bustling market of Scrabster. Vegetables & herbs, from local gardens, shell fish from our coastline, wild salmon from local fishermen and game from neighbouring estates. And home baking aplenty to tempt even those with the strongest will.

We aim to provide the best of everything, and to that end Kevin Dalgleish, our world famous Head Chef, will be delighted to discuss with you in advance of your visit what is in season and truly at its best during your stay and plan your menus accordingly. Our sample spring, summer and winter menus prepared by Kevin give a taste of what is in store for you. 

And if you are planning to explore then how about a picnic overlooking the treacherous Pentland Firth, or a barbecue in Helen’s Courtyard, or maybe a night of ceremony and sparkling silver and crystal under the watchful gaze of the ancestors in the Great Hall. Whichever you choose, we guarantee to serve the season’s finest and freshest ingredients from the county’s bountiful estates and varied coastline, all effortlessly and beautifully served with a smile.

And, of course, let’s not forget the wine: Martin our Sommelier carefully selects fine and interesting wines that keep our cellar, a former ammunition store in the 1940s, fully stocked with a full variety ensuring there is something available to suit all tastes, from full bodied reds to refreshing whites, all selected to perfectly complement the seasonally changing menus, adding that essential delicious ingredient to your beautifully prepared meals all served in the most stunning of surroundings.

But this being the Highlands, don’t forget the wee drams from the wonderful Old Pulteney distillery and Martin’s delicious homemade Sloe Gin.