Food at Alladale

Wholesome, healthy, comforting and immensely tasty

Alladale’s chef Natasha Buttigieg produces consciously prepared local and organic fare. Our state of the art aquaponic gardens and exterior raised beds produce our vegetables, salads, herbs, and berries. Our ethically culled wild venison is available together with local game if so desired. Our regional suppliers we offer fresh & wild caught seafood and local trout. We are happy to discuss bespoke menus upon request.

Natasha is known and loved by our guests for putting up amazing, comforting homely dishes. Think lovely venison stews, hearty pies, creamy soups, freshly caught trout, and sticky date pudding in a salty caramel sauce. 

Natasha prides herself on getting all of her supplies locally, which means supporting local businesses and getting the best quality ingredients. As of 2020, she will use the vegetables that we will grow in our brand new aquaponics vegetable garden, currently being constructed. This 1.5 acre garden will see three large greenhouses, 150 brown trout, 3 bee hives, and a variety of fruit trees that have been acclimatised to the Highlands. The electricity needed to power the greenhouses will be produced by our own hydro-generator, making it a zero waste and zero emissions ethical food production scheme.  

When you are staying at Alladale Lodge, Natasha’s amazing cooking is included. She will prepare three lovely meals a day during the whole of your stay, which will be served in the large dining room. If you are staying in one of the cottages, she can prepare evening meals at a surcharge which you can come collect at the Lodge at the end of the afternoon. All you have to do is put everything in the oven and enjoy the beautiful, local flavors.

To read a short, informal interview with Natasha, please click here.

For a list of Alladale’s suppliers, please click here.