Buchanans Bistro

Whilst every effort has been made to ensure the information displayed here is accurate, always check with the venue before attending (especially during the Covid-19 pandemic).
Buchanans Bistro
Woodend Barn, Burn o' Bennie, Banchory, Aberdeenshire, AB31 5QA
  • Telephone 01330 826530
  • Food served Mon 9am–5pm; Tue-Thu 9am–7.30pm; Fri/Sat 9am–8pm; Sun 9am–6.30pm
  • Average price £15 (set evening meal)
  • Email
  • Website www.buchananfood.com
Photo of Buchanans Bistro
Eating & Drinking Guide

The 2019/20 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

Set in a bright, large and pleasantly laid out extension to Royal Deeside's primary arts space, this new café-bistro is run by highly respected local cooks and caterers Val and Calum Buchanan. Dishes are at once informal and expertly constructed, displaying an enthusiastic embrace of local, seasonal, organic and artisan pub – expect to find menus put together on the basis of what's fresh from the adjoining allotment or local woods that day.

  • Average price: £15 (set dinner)
Aberdeenshire Larder

Listed in the Aberdeenshire Larderorder a print copy (free + p&p).

Val and Calum Buchanan have been running the Bistro at Woodend Barn since 2010 where it has become a hub of the artistic and food community. Their sourcing is both hyper local and imaginative, with all their pastry, bread, pasta, puddings and ice-creams are made on site. Calum’s sourdough bread has become one of their signature creations as have the wonderful and varied fish, cheese or meat platters they produce. They also now do in-house smoking and smoked pheasant from the surrounding Leys Estate is a particular favourite. Lunch and dinner menus provide a good choice of meat, fish or vegetarian dishes. With the Woodend Arts Centre, Wild Garden, and walks to Banchory and Crathes Castle, nearby, the Bistro has much to recommend it.

  • Open since: 2010

Reviews & features

Val Buchanan on food from local allotments

17 Sep 2010

The Larder: Chef's Choice

Nothing compares to fruit and vegetables freshly dug from a plot around the corner. Val Buchanan, of Buchanan’s Bistro, tells us why produce grown on local allotments is becoming an increasingly prevalent feature on her menu.