Doune Dining Room
Two families, the Tibbetts and the Davies, run Holidays at Doune, and the Doune Dining Room (or the Dining Experience, as dinner here is known). Jane Davies might be serving you the crab she's caught that day, cooked by Liz Tibbetts or Martin Davies, and Andy Tibbetts will have picked you up from Mallaig at the start of your holiday in the Mary Doune. Everything served on the dining room's fantastic value set three course menu is freshly made from local ingredients - as well as Jane's crab, the restaurant uses vegetables, fruit and salad from the organic kitchen garden, and they make their own bread and rolls. Langoustine are always creeled, scallops are diver-caught, and lamb and venison are locally sourced. Main courses could be a traditional roast or a generous seafood buffet, followed by a pudding using the garden's soft fruit, then a cheeseboard showcasing the work of local artisan cheesemakers served with home-made oatcakes and biscuits. The Dining Room is a communal affair open throughout the season from the beginning of April to the end of September, and is open to pre-booked non-residents as well as Doune guests - it might be a late night though, as dinner has been known to turn into an impromptu ceilidh.