The Yard Restaurant, Loch Ness
The Yard Restaurant at the Inch Hotel, overlooking Loch Ness
The Yard Restaurant at the Inch Hotel, with wonderful views of Loch Ness, offers the best from the Highland larder, guaranteeing nothing less than fresh, local ingredients. The chefs at The Yard Restaurant know all their suppliers by name, choosing what goes into your meals as carefully as they create the menus.
In fact the Inch Hotel’s Loch Ness restaurant is as popular with locals as it is with the guests - always a good recommendation.
Not only is the Yard Restaurant, Loch Ness lucky enough to have a complete larder of the finest, freshest and most exciting ingredients available to it every day of the week, but it’s also got the very best people treating everything from the finest venison right down to the organic onions with both respect and creativity.
The Yard Restaurant’s Head Chef gladly gave up the life of a well respected city chef to join the Inch Hotel. He gets up at the crack of dawn to create the alchemy of fresh and delicious that seals The Yard Restaurant’s reputation. He knows exactly the best producers of everything from fresh winter greens to artisan cheese. He understands that flavour should never be sacrificed for showmanship but, unusually for a top chef, he also knows that sometimes simplicity is just what’s needed.
The result is a restaurant where the food competes easily with the view. And when you consider that your view is over Loch Ness, it’s almost unnecessary to say more.
After dinner, you may be tempted to enjoy a wee drink in the bar or lounge. With over sixty malt whiskies to sample, you won’t be stuck for choice if you feel like exploring something new …
Should you prefer to eat in the bar, no problem! This a choice particularly popular amongst our walker, climber, skier and biker friends.
To book a table call 01456 450900.
Sample Menu
To Start
Cullen skink
A chunky leek and potato broth with smoked haddock cream and parsley
Pan seared scallops
with stornoway black pudding and pancetta salad
Grilled haggis
and peppered goats cheese salad with a gooseberry chutney
Layers of hand cut scottish smoked salmon
with a chive fromage blanc, lemon and capers
Old fashioned pork terrine
served with picalilli
Basil dressed salad of roasted beetroot
with radish, toasted pine nuts and shallot dressing
To Follow
Traditional haggis neeps and tatties
done with a twist with our own real gravy
Fresh haddock
in crisp batter with thick cut chips, mushy peas and lemon
Hand cut scottish ribeye steak
with a tarragon mustard and steak cut fries
Local shoulder steak pie
with buttered seasonal vegetables and suet crust
Garden pea and howgate brie rissotto cake
on basil dressed seasonal salad
The Inches own recipe handmade venison sausages
with buttery mash and crispy fried onions
Smoked haddock and mature cheddar omelette
with cress salad
Pot roasted chicken
stuffed with local haggis, arran grain mustard mash and whisky cream sauce
Boned and rolled local oxtail
on saute kale with chateaux potatoes
To Finish
Chefs recipe honeycomb ice cream
with warm chocolate sauce
Apple eves pudding
with vanilla crème anglaise
Sticky toffee pudding
with butterscotch sauce and vanilla ice cream
Selection of scottish and welsh cheeses
with celery, quince and handmade oatcakes
White chocolate and locally sourced honey cheesecake
with mixed berry compote
Pear and bramble jelly
with clotted cream
