- 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)
- Website www.buchananfood.com
This review is taken from the 2011 edition.
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.
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
There are 2 events at this location
Sorted by title / date & time
Mark Steel: Who Do I Think I Am?
Mark Steels talks about being adopted, and the remarkable things he discovered when searching for his biological parents.
Young Chefs Christmas Special
In this special workshop kids will get the chance to handle the heat of Buchanan’s kitchen and rustle up a delicious christmas treat. Great for all aspiring masterchefs. Please bring your own apron.
Reviews & features
Val Buchanan on food from local allotments17 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.