Craggan Mill, run by award winning master chefs Graham and Sheila, is a carefully fashioned country restaurant-cum-art gallery in a converted 17th Century watermill. The restaurant stands just outside Grantown on Spey and is blessed with fantastic views of the Cairngorms and the Cromdale Hills. The rustic décor of the place, from the hand-crafted tables to the place mats made from the ends of French wine boxes engenders a homely and inviting atmosphere. While the preference for native ingredients procured from local markets and prepared traditionally, also extends to the photographs and paintings by local artists that hang on the restaurant's walls.

The menu includes a number of traditional Scottish dishes such as cullen skink and haggis with neeps, tatties; alongside creatively modern fare of seared dived scallops with parsnip and pea purées, grilled black pudding, garlic and herb butter; and fillet of Nairnshire Aberdeen angus, cooked over whisky cask staves and sweet gale with hand cut chips and madeira jus.

Those with a sweet tooth can indulge in desserts of custard tart and vanilla ice cream with garibaldi biscuit; and a selection of artisan Scottish cheeses, chutney and oatcakes.