CONSCIOUS CUISINE
We believe in the nourishing power of eating seasonally and locally as much as possible, with nature and comfort at heart - something we like to call ‘conscious cuisine’.
Alladale’s head chef Natasha Buttigieg prepares authentic menus for your stay at Alladale Lodge, Eagle’s Crag or Ghillie’s Rest. Think warming venison stews, seasonal seafood, local trout, healthy soups, organic vegetables and delicious desserts.
FROM GARDEN TO
PLATE
Our aquaponic gardens are a 1.5-acre beacon of sustainability - with three large greenhouses and an extensive array of raised beds, we grow nutritious organic vegetables, herbs, berries and fruits. Power comes from our own hydro-turbine; creating a zero-waste and zero-emissions ethical food production scheme.
LOCAL PRODUCE
At Alladale, everything we do is rooted in supporting and nourishing the local environment. Our head chef Natasha prides herself on sourcing supplies locally - that means supporting local business, getting ingredients of the highest quality, and thinking with sustainability in mind.
THE LOST ART OF VENISON
In the absence of natural predators, Alladale’s wild red deer herd needs managing in order to help tree growth. This means we can prepare and serve delicious recipes from a constant supply of organic venison year round. We believe that wild, healthy game will play a huge role in our transition to a more environmentally conscious and nutritious diet.
FRUITS OF THE LAND
Alladale is a rich haven for foragers and those that like to ‘live off the land’. The lochs and rivers are teeming with mountain trout; old-growth forests where mushrooms burst from the soil; wild-growing berries and herbs to garnish our dishes with.
READ MOREOUR CULINARY SUPERSTAR
HEAD CHEF - NATASHA BUTTIGIEG
Natasha’s passion for food started at a young age, with her parents contributing to her incredible cooking skills, as well as teaching the value of shopping seasonally and locally. As a family, meals were a very important tradition - and the concept of spending quality time together around a table is ultimately what has inspired Natasha’s ambition to connect people through food today. After many hectic years working with top chefs and opening her own restaurant, Natasha was drawn to the tranquility of nature - and Alladale has proven to be the perfect fit.
"I simply love cooking with wild venison. We prefer to serve lean, healthy and flavourful venison; which ultimately helps the Reserve’s ecosystem to recover."
NATASHA BUTTIGIEG
Head Chef
OUR CATERING OPTIONS
We always have your comfort and convenience at heart. When you are staying at Alladale Lodge, Natasha prepares three meals a day, using an informal ‘family style’ servery. This allows guests to help themselves to what they want and also provides additional privacy. Full waiter service is available upon request.
If you’re staying at Eagle’s Crag or Ghillie’s Rest, the fridge and cupboards will be stocked beforehand with a wide range of breakfast items such as fresh smoothies, juices, fruits, tomatoes, mushrooms, yoghurt, cereals, oats, bread and eggs from our hens – all ready for you to cook as you wish in the fully equipped kitchen. Lunch and dinner are freshly prepared every day and delivered to your kitchen each afternoon, along with a written menu and full instructions. If you are heading out for the day, packed lunches
are provided.
If you are staying at Deanich Lodge and prefer not to self-cater, there is an option for simple meals to be supplied by our kitchen at an additional cost.
THE BADGER’S HIDE
Badger’s Hide is the perfect snug hideaway for a heartening meal out on the Reserve. After a cycle or a walk down Glen Mhor, lunches are available at the Badger’s Hide on request. Relax in front of a wood stove and enjoy the mesmerising wild beauty all around.
DRINKS
Soft and hot drinks are included as part of the catering, while wines and spirits are an additional cost when staying at Alladale Lodge. We have a selected list of wines for you to choose from, along with a range of spirits and other drinks which are locally sourced where possible. You are welcome to bring your own wine, however a corkage is charged.
Why not take a tour of one of our local whisky distilleries?
Visit our Activities page for more details.
EXPERIENCE MOREVisit our Activities page for more details.
NOTES FROM A WILDERNESS KITCHEN
Slow-Cooked Venison GoulashInfused with the finest smoky flavours, this hearty venison goulash is good for the soul.
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Hearty Venison Chilli con CarneAfter a cold day exploring the great outdoors, our chilli con carne is the ultimate dish to return home to.
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Paul’s Venison au PoivreThis dish is a favourite amongst all our guests and none other than our founder Paul Lister himself!
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