The Restaurant
Food is a central part of the Inverlonan experience. We are lucky to have the exceptionally talented Tim Kensett as head chef, having spent 5 years at the iconic River Cafe, then roles as Head Chef at Storico (New York), Goldeneye (Jamaica) and The Fife Arms (Braemar). Tim has firmly put Inverlonan on the foody map – guests are travelling far and wide to eat with us. With the new, adjacent rooms this is now even easier.
From November 2026 dining – for guests and the public alike – will take place in a dedicated 24 seat, open-plan, wood-fired restaurant in the heart of the restored steading. Stone walls, bespoke local burr oak dining tables, wall candle sconces – the atmosphere and feel of the original Bothy dining!
Dining will remain a single sitting at 7pm, Tuesday-Saturday (7 nights in 2027) with an eight-course tasting menu cooked exclusively over wood. 90%+ of the menu comes directly from Inverlonan’s own organic-certified farm, gardens, hills and forage or, ethically, from Scotland’s west coast waters. Fully licenced. On brand wine list and well-curated reserve wine list.
Nothing has changed beyond the setting. Our same magical food, cooked over open fire using what produce we have available at the time. As it should be.
Cost £110pp
Nightly set menu but most dietaries can be catered for with warning:
All dietaries must be confirmed before booking.
