This award-winning locations boasts only the finest fresh produce, locally sourced where possible. Organic chicken and eggs come from the Moray coast, Game from local estates, Highland beef, Shetland lamb and prime fish from Scrabster and Fraserburgh, and shellfish from Kyle of Lochalsh. Wild mushrooms are picked locally, with soft fruits coming courtesy of Alvie Estate. Update: In the summer of 2012, the Cross was taken over by Derek and Celia Kitchingman, with Ross Sutherland appointed head chef.
Definitely a restaurant with rooms in the strictest sense, this multi-award winning stop-over is one very much for foodies. Many guests have been returning regularly during its 20-year existence to sample some of the best Scottish food. The kitchen is now under the guidance of chef Ross Sutherland, recently named Young Highland Chef of the Year 2013 by Albert Roux. The menu changes daily – guests often arrive for three days and expect a variety. Almost all ingredients are sourced locally and the AA double rosette status is recognition of its genuine seasonal emphasis. Among choices on offer are wild harvests such as samphire, and rare-breed Cairngorm pork. The menu also features a range of west coast shellfish and a regular favourite is venison – cooked with Savoy cabbage, granola and prunes. The restaurant has recently opened for lunches, and in the evening diners can select a standard menu or the taster menu offering six courses for £55 per person. Any special diets or requests can also be accommodated with notice.
- No. overnight rooms: 8
- Provides: Children's portions, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: No music
- Capacity: 30
- Largest group: 36
- Open since: 1993
- Number of wines sold by the glass: 4
Reviews & features
David and Katie Young on sourcing from their local estate17 Sep 2010
The Larder: Chef's Choice
For David and Katie Young, owners of The Cross at Kingussie, keeping it local really does mean local. Wild red and roe deer roam their neighbouring estate, where Highland beef is also farmed using traditional methods.