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Job Vacancy
Craggan Mill Restaurant is seeking to appoint a new Sous Chef and Chef de Partie. Responsible to the Head Chef for all aspects of dining at the restaurant, with a strong knowledge and enthusiasm for fine dining cuisine as well as modern bistro/brasserie cooking, a passion for local ingredients, and a desire to progress the restaurant’s food offerings, and improve on trade. In return, we are offering a competitive salary, and a real opportunity to have an impact on the Highlands dining scene. No accommodation on site, but available locally
Please apply with an up to date CV. By email to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or call Graham or Sheila to discuss the opportunity on 01479 872288
Please apply with an up to date CV. By email to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or call Graham or Sheila to discuss the opportunity on 01479 872288
Our Menu
Starters - Main Course - Desserts
Our daily changing menu reflects the very best of our local, seasonal produce. We strive to source all our main ingredients from within a 30 mile radius of the restaurant.
The Area
The Cairgorm National Park
The Cairgorm National Park is without doubt one of the most beautiful places on the planet. The range of activites within the park and in Strathspey in particular are almost endless. The area around Grantown-on-Spey is also blessed with some of the finest accommodation to be found anywhere in Scotland.
Grantown-on-Spey
We have listed a number of options for you to browse, we know the people and the places where you will be staying and we genuinely believe you will have a great stay:
Grantown-on-Spey (1 mile from Craggan Mill)
| Introducing Craggan Mill Restaurant |
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Fine Dining and Great Company. | Open for Lunch and Dinner - Except Tuesdays
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Enjoy the very best of local produce, freshly prepared by our award winning team and served in this picturesque 17th century watermill.The Gallery
Craggan Mill Gallery exhibits work by local and international artists, all of whom are based in the Highlands.
Mark Hicken
Mark Hicken, a local wildlife photographer, has captured some impressive images which are on display. Visit Mark's site, Mark Hicken Photograpy for more information.
The Mill
This 17th Century Meal Mill was lovingly restored in 1977 to provide diners with the comfort and ambience in which to enjoy the finest locally sourced, seasonal food and quality wines from around the world.
Ros Rowell
Ros's work is proudly displayed at the Craggan Mill Gallery. All of the art is available for purchase at the gallery or through the HighlandArt web site.
Quick Contact
Craggan Mill Restaurant & Gallery Grantown-on-Spey Moray Scotland PH26 3NT
Telephone:
+44 (0) 1479 872288
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The Whisky Kitchen
The Whisky Kitchen
Published March 2008!
and in Paris on 1st July 2009
The Whisky Kitchen was named
The Best book in the World for Cooking with Beer, Wine and Spirits
Reviews of The Whisky Kitchen
Rt Hon Alex Salmond MP, MSP, First Minister for Scotland
You don’t have to be a whisky aficionado to add ‘The Whisky Kitchen’ to your culinary library; in fact most of the 100 plus recipes would survive without the addition of Scotch, but would be much poorer for it. Sheila McConachie & Graham Harvey’s Craggan Mill restaurant is in the heartland of Speyside & from their Grantown on Spey base they’ve spent a year crafting an eclectic mix of dishes, using easily followable recipes, featuring a vast range of whiskies. It’s not essential to track down each whisky, but it would be a glorious quest. To set you on the trail there are sections on the different whisky producing regions of Scotland.
A creamy Veloute soup of Haggis laced with Glenfarclas 15 year old is one of Graham’s award winning dishes (Spirit of Speyside Chef of the Year 2007). Tea smoked Duck with Cherry & Cashew Nut Salad is underpinned by Jura 10 year old & the fruit in the Steamed Walnut & Prune Pudding with Butterscotch Sauce, benefits from being steeped in Ben Riach 15 year old which has a Dark Rum Wood finish (wouldn’t we all).
The ‘dive into the page & gorge yourself’ factor is provided by Graeme Wallace’s photographs. Considering Graham was born in North Wales & spent 22 years as an RAF engineer, he’s turned out to be a brilliant ambassador for Scotland’s whiskies & its produce & obviously didn’t spend all those years solely tinkering with undercarriages. No doubt Dundee born Sheila has steered him in the right direction, when needed. Lucky us!
Nigel Barden, BBC Radio London
News Release 16th December 2008
The Whisky Kitchen wins
Gourmand World Cookbook Award
Special Events
Hold the Front Page!!!
First Minister Launches The Whisky Kitchen
19 April 2008, 330pm - First Minister for Scotland Rt Hon Alex Salmond MP,MSP launches The Whisky Kitchen
Graham and Sheila appear on Televison!
1 April 2008, 7pm - UKTV Food's Market Kitchen Programme, with Tom Parker-Bowles and Matthew Fort, showcasing The Whisky Kitchen Cookbook.
Scottish Game Cookery Workshop
27 March 2008 - Graham demonstrates cooking with Scottish Game and Stove-Top Smoking Techniques in a workshop sponsored by Scottish Enterprise and Visit Scotland.