The Creggans Inn on Loch Fyneside in Argyll has won a second AA rosette for the quality of its food. The inn already had a single rosette, and both chef Gordon Smillie and owners Archie and Gill MacLellan are delighted at the award of a second. They offer a five-course meal, typically starting with canapés followed by a choice of starter (Hand-dived Loch Fyne scallops with soft herb salad, parsley oil and crispy artichokes is often on the menu). The main, preceded by a soup course, might be roast loin of Scotch lamb with rosemary braised potatoes, roast shallots, butternut squash puree and a port and basil jus, or baked fillet of halibut with a fennel and citrus crumb on a fine vegetable, fennel and new potato sauce. And dessert might be Vacherin of strawberries with lemon and lime cream, or dark chocolate and coffee torte with home-made fresh mint ice-cream. It makes you hungry just writing about it!
Second AA rosette for The Creggans Inn
Filed under Accommodation, Eating & Drinking
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