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

Whilst the new whisky tasting section of our web site is being constructed, we thought we would introduce you to some interesting whiskies and a very interesting gin from Speyside, yes Speyside.

Working with masterofmalt.com Graham has been nosing and sipping quite a few malts recently, here is a selection of his tasting notes.

For more information and to purchase these wonderful premium spirits go to www.masterofmalt.com or click on the spirit name to be re-directed.

Dinner

Dinner @ Craggan Mill

Trio of Home Smoked Salmon ^G 6.25

hand sliced smoked salmon, seared royale fillet and a coronation of smoked salmon and free range egg

Aubergine ^V 6.25

aubergine and potato bhaji, lime pickle, mango and kalonji chutney

Halloumi and Panzanella ^V(option)^J 6.25

griddled haloumi cheese on a tuscan bread salad

Scallops ^{G option} 9.25

seared dived scallops, grilled black pudding, pea puree

Scottish Squid ^G^J 6.50

pan seared scottish squid in a citrus dressing

Smoked Haddock 6.25

smoked portsoy haddock mornay tartlet

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Duo of Lamb ^G 17.50

roast rack of moray farms lamb, crispy lamb bacon, garlic potatoes, roasted mediterranean vegetables

Sea Bass ^{G (option)} 17.00

seared fillets of sea bass, served with sautéed potatoes, green beans, chorizo, capers and olives

Pork ^& ^G 12.50

crispy crackled belly of free range pork, kailkenny mash, apple and cider gravy

Chilli ^{G V} 14.00

chillied lentils and beans with mixed salad and rice

Beef ^G 23.00

twice cooked fillet of morayshire aberdeen angus, firstly over 25 year old whisky cask staves

then on the griddle, served with hand cut chips and madeira jus

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Toffee ^V6.25

sticky toffee pudding, vanilla ice cream

Plums ^G V6.25

plum and ginger bakewell tart, crème frâiche

Cheese 9.00

a scottish artisan cheese selection, oatcakes, chutney

Ice Cream ^V6.25

mixed homemade ice creams

Lemon Posset ^V 6.25

a delightful medieval dessert long overdue a comeback, served with fresh summer fruits

Lunch

Lunch @ Craggan Mill 2 courses £13.00 3 courses £16.00
Soup of the Day ^{G V}^J^ã^(option)
Duo of Home Smoked Salmon ^G hand sliced smoked salmon and coronation of smoked salmon and free range egg, curry oil
Smoked Haddock home baked muffin, topped with spinach, smoked haddock, poached organic egg and hollandaise
Goat’s Cheese ^V twice baked goat’s cheese soufflé, red onion marmalade
Scallops ^{3.25 supplement} seared dived scallops, grilled black pudding, pea puree
Boconcini ^G buffalo mozzarella and parma ham bites, oven dried tomato dressing

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Pork ^& ^G crispy crackled belly of free range pork, kailkenny mash, apple and cider gravy
Hake ^{G option}^J fillet of hake on sautéed potatoes, chorizo, green beans, capers and olives
Beef steak pie, hand cut chips, market vegetables
Gammon ^G gammon steak served with fried egg or pineapple and chips, mash or new potatoes
Aubergine ^V ^G aubergine layered with tomato sauce and mozzarella, mixed salad and new potatoes
Stroganoff ^G fillet of beef stroganoff, rice or chips

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Rice ^V ^G rice pudding brulée with Sheila’s home made jam
Toffee ^V sticky toffee pudding, sticky toffee sauce, vanilla ice cream
Rhubarb ^{V G option} rhubarb and ginger fool
Lemon Posset a delightful medieval English dessert long overdue a comeback, served with fresh summer fruits
Ice Cream ^V^J^ã^(option) mixed homemade ice creams
Read more...

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

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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

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The Whisky Kitchen

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