The Lodge at Loch Goil, Exclusive Dining

EatScotland's Independent Assessor said:

Warm Clava Brie and Beetroot Tart
“The tart was excellent with light crisp pastry, the beetroot was well cooked, and the brie was nicely mature. The tomato, apple and sultana chutney was home-made, had a good colour and gloss, and the flavour worked very well with the cheese.”

Poached Mallaig Turbot with Leeks, Cucumber and Trumpet Mushrooms and Oyster Sauce
“The Turbot was excellent, with a firm texture. The oyster sauce had a good gloss and complemented the flavour of the fish.”

Apple and Cinnamon Sponge Pudding with Calvados Ice Cream
“Attractive and tempting appearance, instant visual appeal. The sponge was light in texture and the apple and cinnamon flavours were well balanced. The ice cream had a smooth consistency and excellent flavour.”

The Lodge offers private dining on an exclusive use basis each week, from Sunday to Thursday, utilising its own organic kitchen garden and some the West Coasts finest organic products.

The Lodge Chef, Michael Jones has designed sample menus for lunch and dinner, with starters ranging from ‘Lodge Creel Crab & Prawn Bisque with Sippets to naturally smoke Loch Fyne Haddock risotto with Isle of Mull Cheddar and organic chive oil’. The menus give each guest a true taste of Scotland. Menus are bespoke to each groups eating requirements and can be pre-ordered before arrival.

Opening Hours

Exclusive Venue - bookings only minimum of 8 people.

Contact

Reservations
The Lodge

Loch Goil
Cairndow
Argyll
PA24 8AE
Scotland

Tel: +44 (1301) 703193
Fax: +44 (1301) 703103
E-Mail: info@thelodge-scotland.com
WWW: http://www.thelodge-scotland.com