The Kitchen Garden
We start our sourcing right here in our own kitchen garden, ensuring unbeatable freshness. Growing side by side are Highland stand bys such as rhubarb, beets, kale, broadbeans, peas and currants with more unusual items such as Tigernuts, Gogi berries, Tay berries, Cardoons, Namenia, Mizuna greens, Shiso and Strawberry Spinach. Our garden has been expanded to help keep the restaurant supplied with fresh produce grown by organic methods. It is this dedication to fresh produce that makes us one of the best places for dining out on Mull.
We have made a concerted effort to grow old fashioned herbs and vegetables such as sweet woodruff, chamomile, comfrey, marshmallow and oyster plant to revive traditional locally foraged and grown foods. Our kitchen herbarium has been diversified to include culinary herbs from all over the world: southernwood, orpine, Mexican tagetes, pignut, and sea-kale . Garden flowers, including nasturtiums, sweet peas, borage, marigolds and rosa rugosa are used in salads, syrups and as garnish. We source seeds and plants from the Organic Gardeners Catalogue through the Ross of Mull and Iona Organic Gardening Association.
Tender produce is hand picked by chef Carla just before preparation.
“I venture into the garden to gather fruit and veg as I need it. Lamb’s lettuce beaded with morning dew, raspberries still warm from the sun…a chef’s dream.”