Kilcamb Lodge is an award winning lodge, located in the middle of a great natural larder known as the Ardnamurchan Peninsular and it combines this plentitude with cheffing skills of a high order via head chef Gary Phillips producing some of the most appealing dishes on the West Coast of Scotland.

The daily changing menu at this 2 AA Rosette awarded restaurant offers a six course dinner with amuse bouche, pre-dessert and coffee with petit fours, starting typically with seared West Coast scallops, tempura cauliflower and roasted walnut oil dressing, followed by an intermediate course of baked oyster with pickled cucumber and horseradish. Special gourmet dining experience is on offer regularly throughout the season.

The main course of fillet of Scottish beef with oxtail petit fours, pickled onions and rosemary jus is excellent. This is country house living par excellence, the principal danger of which is that levering yourself out of the way of life offered at Kilcamb can be a debilitating business.