A dark wood dining room in the hotel is the backdrop for a set five course menu described as a ‘showcase for all things local, free range and wild’. Twenty years under the same ownership, the Albannach has been recognised with a Michelin star.
Run by self-taught chef-proprietors Lesley Crosfield and Colin Craig, The Albannach was first awarded a Michelin star in 2009 and has retained the accolade every year since then. The dark-wood dining room, complete with rugs, log fire and stunning sea and mountain views, is the setting for a five-course set dinner showcasing local, free-range and wild Highland produce. Fish and shellfish are caught and landed in Ullapool and Lochinver or dived for by friends; organic vegetables and free-range eggs are produced by local crofters; a free-range farm in Morayshire supplies the beef and lamb, while most game, aside from barn-reared fowl, is wild and seasonal. Contemporary twists on classic dishes might result in roe deer paired with candied beetroot, turbot with charred fennel and langoustine with ginger.
Reviews & features
Chef's Choice: Lesley Crosfield and Colin Craig on langoustines2 Jul 2013
Albannach chef-proprietors value freshness and spontaneity when it comes to langoustines
We are lucky to have a shellfish provider with his own boat who brings us langoustines just about every other day. You can’t get fresher than that. He’s so intrepid, and he seems to have this golden touch, in that the biggest, juiciest prawns always…