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Country Larder

Weddings at Craigadam

Collops of Roe Venison

Ingredients 3 – 4 medallions of venison per person. Olive oil, butter, good meat stock (or cheat with beef bouillon paste). Crème freche. Salt and pepper. Parsley. Brambles (blackberries) or raspberries to decorate. Recipe Put the olive oil & butter in a pan and heat; fry the medallions on a medium heat for 4-5 minutes […]




 

Testimonials

Craigadam Dumfries Hotels won the MacAllan Taste of Scotland Award. Celia Pickup's success is a sound testimonial to the continuing excellence of her cooking and presentation. Celia Pickup has developed game cooking at Craigadam into a true 'Taste of Scotland'. The meals are sumptuous, the desserts not for the calorie-conscious all in the setting of the wood-panelled dining room Dumfries Hotels don't get better than Craigadam
 
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee