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SCOTTISH FIELD SELECT Kyloe


1-3 Rutland Street, Edinburgh Tel: 0131 229 3402 www.kyloerestaurant.com


The Torridon Annat by Achnasheen, Wester Ross Tel: 01445 791242 www.thetorridon.com


The Torridon’s 3 AA rosette fi ne dining restaurant offers a fi ve-course daily menu prepared by Bruno Birkbeck and his team. All of the ingredients ar sourced locally, whether it’s game, venison, shellfi sh and fi sh, vegetables, fruits and herbs from the kitchen gar- den or their own highland beef. The wine list of 250 bins offers a variety of grapes and regions and the award- winning whisky bar has 350 single malts on offer. Come and enjoy our exclusive luxury with a personal touch.


Kyloe is Edinburgh’s fi rst gourmet steak restaurant. Loctaed on the fi rst fl oor in Edinburgh’s West End, the restaurant boasts enviable views of Edinburgh Castle. The name Kyloe is an old Scots word for Highland beef cattle, and was chose because it represents the strength and versatil- ity of Scottish beef produce. The menu offers cuts from pedigree Aberdeen Angus – supplied by some of Scotland’s top farms and butchers – to bring customers the best possible steak experience.


The Pierhouse Hotel Port Appin, Appin, Argyll Tel: 01631 730302 www.pierhousehotel.co.uk


Find yourself in seafood heaven at The Pierhouse Hotel and Seafood Restaurant in Port Appin, Argyll. Tucked away on the shores of Loch Linnhe, this renowned AA roset- ted restaurant takes great pride in serving the fi nest, locally sourced seafood and succulent meats, simply cooked to perfection and served with breathtaking sea views. Winner of the Seafood Dining Award 2012.


Fine dining The quality of Scotland’s natural larder is matched only by its restaurants


The Cross at Kingussie Tweed Mill Brae, Ardbroilach Road Kingussie Tel: 01540 661166 www.thecross.co.uk


Since taking over as Head Chef at the end of August, Ross Sutherland has already made many new friends at The Cross. The emphasis remains on Scottish produce but now served as smaller portions to make room for an extra starter, making fi ve courses in all, mouth-wateringly presented by a welcoming open fi re in the converted tweed mill.


Kailyard by Nick Nairn DoubleTree by Hilton Dunblane Hydro, Perth Road, Dunblane Tel: 01786 826618 www.doubletreedunblane. com/the_kailyard


Portavadie Marina Loch Fyne, Argyll Tel: 01700 811075 www.portavadiemarina.com/ restaurants-and-bars


Sitting on the shores of Loch Fyne, Argyll, Portavadie Marina offers deli- cious food in stunning surroundings. The glass-fronted Marina Restaurant and Bar is the perfect place to sample the culinary delights and enjoy the views. The team is passionate about local produce, and you will fi nd sea- food fresh from the loch on the menu. Add to the mix exquisite cooking and welcoming hospitality and you have all the ingredients for an unforgetta- ble dining experience.


The Kailyard by Nick Nairn show- cases the style and essence of one of Scotland’s most renowned chefs in the beautiful surroundings of the DoubleTree by Hilton Dunblane Hy- dro. It holds true to Nick’s philosophy on food; simple but stunning dishes, created with passion and served with total attention to detail in an environment that is both stylish and welcoming. Sourcing the fi nest Scot- tish ingredients, in season and locally produced where possible.


WWW.SCOTTISHFIELD.CO.UK 133


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