Menu - Craggan Mill - Restaurant

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

Special Events

Mothers Day @ Craggan Mill

Make Mothers day special with a meal at the mill!

Treat mum to a special meal at the award winning Craggan Mill Restaurant, just outside Grantown on Spey

Lunch 12.30 – 2.30, two courses from £12.50, includes a free glass on wine for mum

Dinner from 6pm, three courses from £25.00, includes a free glass on wine for mum

Mothers Day Lunch

£12.50 for 2 courses

Includes a glass of wine for mum

Soup of the day

Spey Valley Smoked Salmon, Coronation Egg Mayonnaise

Dived Scallops Baked, Creamed Potatoes, Baby Spinach, Sauce Mornay ^{3.00 Supplement}

Twice Baked Goat’s Cheese Soufflé, Red Onion Marmalade

Seared Sea Bass Fillet, Crushed Potatoes and Chives, Chervil Cream

Butternut Squash Risotto

Sutherland Salmon Caesar

Roast Rib of Morayshire Beef

Broccoli and Strathdon Blue Cheese Tart

Escalope of Craggie Farm Free Range Pork, parmesan Crust, Mushroom Cream

For the Kids

Our own Aberdeen angus burger, hand cut chips

Pasta and our own tomato sauce or pesto

Sausage and mash

Sticky Toffee Pudding

Banana Crêpe, Butterscotch Sauce

Chocolate Truffle Torte

Three Scottish Cheeses ^{3.00 Supplement}

Dinner

£25 for 3 courses

Includes a glass of wine for mum

Canapes in the Lounge

Amuse Bouche

Seared Royale of Spey Valley Smoked Salmon, Smoked Salmon Bound in Coronation Egg Mayonnaise

Dived Scallops, Black Pudding, Parsnip Purée ^{3.00 Supplement}

Twice Baked Goat’s Cheese Soufflé, Red Onion Marmalade

Broccoli and Strathdon Blue Cheese Tart

Rib Eye Côte de Bɶuf of Morayshire Aberdeen Angus ^{6.00 Supplement}

Salmon en Croute , Ginger and Orange Stuffing

Wild Mushroom Risotto

Roast Belly of Craggie Farm Free Range Pork

Chillied Lentils and Beans, Basmati Rice

For the Kids

Our own Aberdeen angus burger, hand cut chips

Pasta and our own tomato sauce or pesto

Sausage and mash

Sticky Toffee Pudding

Banana Crêpe, Butterscotch Sauce

Chocolate Truffle Torte

Three Scottish Cheeses ^{3.00 Supplement}

Reservations: 01479 872288

Dinner

Dinner @ Craggan Mill

3 courses £27.50 ^{(supplements apply where indicated)}

Amuse Bouche

demi tasse of carrot and coriander soup with wild rocket pesto ^v g

To Start

Crêpe

mixed seafood crêpe

Two Ways with Spey Valley Smoked Salmon ^G

pan seared, smoked salmon verrine

Scallops

seared scallops baked in creamed potatoes, wilted spinach and sauce mornay

Goat’s Cheese

grilled goat’s cheese, mixed leaves, heather honey, cranberry dressing

Main Courses

Confit of Wild Duck Leg ^G

served with sausage, pork and mixed bean cassoulet and crispy potatoes

Parmesan and Herb Crusted Salmon

with bubble and squeak and drambuie and orange butter

Lamb ^G

cannon of moray farms lamb, rosemary and roasted garlic mash, jura and orange marmalade jus

Pork ^G

fillet of craggie farm free range pork, crispy crackled belly pork, aligot potatoes, poached pears

Desserts

Christmas Pudding ^V

with crème anglais

Sticky Toffee Pudding ^V

with vanilla ice cream

3 Cheeses ^V G

a trio of artisan scottish cheeses, oatcakes, chutney, heather honey

Orange ^V

steamed orange pudding, drambuie and orange sauce

Lunch

Lunch @ Craggan Mill

2 courses £9.95 ^{(supplements apply where indicated)}

To Start

Soup of the Day^G

cullen skink

Scallops ^{(3.00 supplement)}

seared scallops baked in creamed potatoes, wilted spinach and sauce mornay

Two Ways with Spey Valley Smoked Salmon ^G

pan seared with lemon mayonnaise, smoked salmon remoulade

Crêpe

mixed seafood crêpe, lemon mayonnaise

Goat’s Cheese

grilled goat’s cheese, mixed leaves, heather honey, cranberry dressing

Main Courses

Confit of Wild Duck Leg ^G

served with pork and mixed bean cassoulet and crispy potatoes

Parmesan and Herb Crusted Salmon

with bubble and squeak and drambuie and orange butter

Pork ^G

roast fillet of craggie farm free range pork, aligot potatoes, apple, pear and cider gravy

Beef ^G

our own aberdeen angus burger, tangy tomato sauce, hand cut chips

Haddock ^G

poached fillet of portsoy smoked haddock, aligot potatoes, sauce mornay

Desserts

Christmas Pudding ^V

with crème anglais

Crannachan ^V

raspberries, honey, cream and oatmeal, with a dash of whisky

3 Cheeses ^V G

A trio of artisan Scottish cheeses, oatcakes, chutney, heather honey

Orange ^V

steamed orange pudding, drambuie and orange sauce

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

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

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