The restaurant has been a unique outpost of Highland hospitality for over 30 years, serving interpretations of classical French cooking with strong Scottish influence. The chef Gordon Gunn, after training at Napier, Edinburgh, worked in several high quality establishments, before finally realising his dream of owning his own restaurant in 1986.
A renowned restaurant with rooms, where food is, without question, the heart of the house. It is country house cooking in the modern form, classically French based, using the best quality fresh, locally sourced produce whenever possible.
Gordon and Cherry Gunn have owned and continually improved this unique outpost of highland hospitality for over 28 years and are proud of their many awards earned each year. These include 5 star Restaurant with Rooms for the AA and Visit Scotland. Most recently, Gordon has been accepted as a member of The Master Chefs of Great Britain.
Only the best quality produce, as local as possible, is sourced. Beef, lamb, pork, and chicken are from known farms, game as available, seafood direct from the boats, vegetables and fruit from our own polytunnel and gardens. We also have our own hens to provide the kitchen with eggs. Creagan is converted from a 17th century farmhouse, surrounded by breathtaking scenery, yet only an hour from the major cities. There are five charming ensuite bedrooms with many thoughtful extras.
A wealth of facilities are within a few minutes drive, Munros to climb, cycle tracks, fishing, shooting, water-sports and many outstanding nine and eighteen hole golf courses. An ideal retreat.