Menu - Craggan Mill - Restaurant

Home

Our daily changing menu reflects the very best of our local, seasonal produce.
The sample menu below is updated weekly.

Special Events

Strawberry Kissel with Sauternes and Mint, Strawberry Pannacotta

Ingredients Serves 8

You will need 16 dariole moulds

For the Kissel

250g medium sized Scottish strawberries

250ml Sauternes wine

2 sprigs fresh mint

Caster sugar to taste

2 sheets gelatine or equivalent using a vegetarian alternative

For the Pannacotta

250ml double cream

10ml strawberry essence

Caster sugar to taste

2 sheets gelatine or equivalent using a vegetarian alternative

Method

For the Kissel

Bring the wine and mint to a simmer in a saucepan. Remove the hulls from all the strawberries and add ½ the hulls to the wine and mint. Soak the gelatine in a little cold water to soften. Divide the strawberries between 8 dariole moulds. Sieve the wine mixture into a bowl to remove the mint and strawberry hulls and return to the pan, taste and adjust for desired sweetness using caster sugar. Remove the softened gelatine from the water, squeezing out any excess water and add to the pan, stir until dissolved. Transfer to a jug and pour into the dariole moulds, cover with cling film and set aside in the fridge for 2-3 hours until set.

For the Pannacotta

Bring the cream and strawberry essence to a simmer in a saucepan. Soak the gelatine in a little cold water to soften. Adjust for sweetness using caster sugar. Remove the softened gelatine from the water, squeezing out any excess water and add to the pan, stir until dissolved. Transfer to a jug and pour into the dariole moulds, cover with cling film and set aside in the fridge for 2-3 hours until set.

To Serve

Run a small sharp knife around the top edges of both the kissel and the pannacotta, shake lightly and turn out onto the plate, garnish with a few strawberries and a swirl of strawberry coulis.

Dinner

Dinner @ Craggan Mill

Amuse Bouche ^{G V}

Sweet Pepper 6.00 ^G V N

roast pepper, filled with halloumi cheese, pesto, olives and tomato

Goat’s Cheese 6.00 ^V

twice baked goat’s cheese soufflé, red onion marmalade

Meatloaf 6.00

granny beatt’s recipe meatloaf, mixed fruit chutney

Scallops 8.50

dived scallops baked with spinach, creamed potatoes and sauce mornay

Duck 6.00 ^G

applewood smoked duck breast, cherries glazed in port wine

Lamb 17.00 ^G(option)

cannon of moray farms lamb layered with mint; goat’s cheese and black pudding cromesquis,

garlic and rosemary mash, red wine reduction ^G

Duo of Duck and Pork 17.00 ^G

roast belly of free range pork, confit duck leg, cassoulet, aligot potatoes, sauce bigarade

Beef 22.50 ^G

fillet of nairnshire aberdeen angus cooked over 25 year old whisky staves and sweet gale,

hand cut chips, sautéed wild mushrooms in madeira jus

Chicken 13.00 ^G

roast supreme of killara farm free range chicken, anagach woods chanterelle risotto

Sea Bass 16.00 ^G

seared fillets of sea bass, chive potatoes, buttered samphire

Aubergine 12.75 ^{V G}

aubergines layered with tomato, mozzarella and parmesan, served with mixed leaf salad, and hand cut chips

Chocolate ^& 6.00 ^V

chocolate truffle torte, laced with glen moray single malt whisky, bramble coulis ^V

Summer Berries 6.00 ^{V G}

alvie berries with white chocolate sauce, wild blaeberry kissel

Rhubarb 6.00 ^V

rhubarb fool, rhubarb compote

Toffee ^V

sticky toffee pudding, ice cream

The DramBrulée 6.00 ^{V G}

our take on this classic dessert

Lunch

Lunch @ Craggan Mill

A La Carte Lunch	Crunch Buster £9.95 For Two Courses
To Start	To Start
Scallops 8.00 dived scallops baked with spinach, creamed potatoes and sauce mornay Duck 6.00 ^G applewood smoked duck breast, cherries glazed in port wine, micro leaves Goat’s Cheese 6.00 ^V twice baked goat’s cheese soufflé, red onion marmalade Chanterelles 6.00 ^G V crispy polenta with sautéed anagach woods chanterelles and tangy tomato sauce	Soup of the Day^G V^ã^J Garden Peas ^V spiced garden peas in poori bread pockets, yoghurt and mint raita Meatloaf granny beatt’s recipe meatloaf, mixed fruit chutney Sweet Pepper ^G V roast pepper, filled with halloumi cheese, olives, pesto and tomato

Main Courses Salmon 9.95 roast fillet of sutherland salmon, chive mash, wilted samphire, sauce mornay Free Range Pork ^& 9.95 ^G Roast belly of free range pork, crispy crackling, kailkenny mash, apple and cider gravy Aubergine 8.95 ^{V G}^J Aubergine layered with mozzarella, tomato and parmesan, mixed salad, hand cut chips	Main Courses Pineapple Spicy Rice ^{V G} stir fried rice with pineapple, chilli and egg Beef Steak, kidney and mushroom pie, hand cut chips, market vegetables Pasta spaghetti with sheila’s recipe meatballs in a tangy tomato sauce
Desserts	Desserts
The DramBrulée 6.00 ^G V our twist on this classic dessert Alvie Berries 6.00 ^{V G} mixed alvie berries white chocolate sauce, wild blaeberry kissel Chocolate 6.00 ^& ^V chocolate truffle torte, bramble coulis, ice cream	Ice Cream ^{V G} mixed home made ice creams Toffee ^V sticky toffee pudding, ice cream Rhubarb ^V rhubarb fool, rhubarb compote

When ordered individually Crunch Buster dishes are priced at 5.95, 7.95 and 5.95 for starters, mains and desserts respectively

Quick Contact

Craggan Mill Restaurant & Gallery Grantown-on-Spey Moray Scotland PH26 3NT

Telephone:
+44 (0) 1479 872288
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Join us on Facebook

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

Order from Amazon

Reviews of The Whisky Kitchen

Sheila and Graham have faced one of the most pleasurable tasks imaginable matching the fantastic malts produced across Scotland with the very best of Scottish cuisine. The recipes in this book will bring joy to all those who cook them and hopefully introduce many more people to the best Scotland has to offer

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

Quick Contact

The Whisky Kitchen

Allergy Information