We are pleased to announce we are reopening.

Self-catering 4th July.

Hotel 15th July.

Cleaning procedures have been put in place to adhere with Government guidelines.

Our rooms can be accessed from the outside with no requirement to go through the hotel.

There is a pretty courtyard and large garden where you can relax.

If you prefer to have breakfast in your room we will be offering a limited breakfast menu.

The restaurant will also be open.

We look forward to seeing you!

Celia

Craigadam

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Tel: 01556 650 233 |
 

Country Larder

Weddings at Craigadam

Leek, Bacon Walnut & Pheasant Quiche Topped with Feta Cheese

Ingredients : For the Pastry Case :- 3 oz. / 84g. Butter cut into pieces. 5 oz. / 140g. Plain Flour. Seasoning. 3 oz. / 84g. Parmesan Cheese. And, for the Filling :- 2 Leeks, washed and chopped small. 4 Rashers of Smoked Back Bacon cut into small pieces. 2 Pheasant Breasts cut into small […]




Casseroled Partridge with Red Cabbage, Wine & Chestnuts (Serves 2 to 3)

Ingredients : 25g / 1 oz. Dripping or Butter. 50g / 2 oz. Streaky Bacon cut into small pieces. 3 Partridges. 1 Red Cabbage. 2 Cooking Apples peeled, sliced and diced. 225g / 8 oz. Chestnuts (fresh, tinned or vacuum-packed). Salt and Pepper. 450 ml / ¾ Pint Red Wine. Recipe : Melt the fat […]




Stir-Fry Pheasant with Ginger & Lemon Sauce

Ingredients : For the Pheasant Marinade :- 6 Craigadam Pheasant Breasts cut into strips. 1 Clove of Garlic, finely chopped or grated. 3 Lemons’ Grated Rind (zest) and the lemon juice. 1 large piece of Ginger grated. Drizzle of Olive Oil. And, for the Lemon Sauce :- 2 Cartons of Crème Fraiche. Juice of 6 […]




Lamb with garlic and stuffing

Method for Lamb Place leg of lamb in roasting tray. Make small incisions & push in slice of garlic. Sprinkle lamb with rosemary dried or fine. Cook in hot oven uncovered for approx 1 hour. Make gravy with juices. Ingredients : 1lb frozen spinach. 3 slices of bread into breadcrumbs. ½ lb diced apricots. Salt […]




Roast Duck with Raspberry Sauce (serves 2)

Method for Duck Put duck in a roasting tray, put apple or ½ orange in cavity. Pour over apple or orange juice. Cover then cook for approx one to one and half hours. Ingredients : 8oz. fresh or frozen raspberries. ¼ pint wine vinegar. 1-tablespoon caster sugar. Approx ½ pint chicken stock. 2 teaspoon corn […]




Skewers of Organic Lamb in a Sulwath reduction (serves 4)

Ingredients : 45g Scottish lamb gigot, cubed. A few sprigs of fresh rosemary. 8 shallots, peeled and halved depending on size. Approx 100g button mushrooms. 1 green pepper cut in chunks. Freshly milled pepper. 30mls (2 tblsp) olive oil. 1 bottle Knockendoch Sulwath Ale. Galloway Lodge Poachers Pickle. 8 skewers. Recipe : If using wooden […]




Smoked Partridge/Pheasant on a tangy root salad

Ingredients : Smoked partridge/ smoked pheasant breasts. 2 carrots peeled and grated. 1 bunch radishes, washed & trimmed. 1 bunch watercress, washed & stalks trimmed Small bunch chives, snipped. 2 rashers of bacon, grilled until crispy & snipped into strips. Dressing : Freshly milled pepper. 4-tblsp olive oil. 1 tblsp red wine vinegar. Half a […]




Roast Pheasant (for 2)

Place in roasting tray, put apple in the cavity and pour apple juice over. Cook in medium oven approx one hour, if cooking more than one pheasant it takes a little longer. Make gravy from juices, adding apricot jam or red current jelly. All root vegetables are wonderful with pheasant.




Partridge (for 4)

Ingredients : 1 partridge per person. 2 onions. Salt and pepper. Flour. 2 carrots. 2 parsnips 1 small turnip. Chicken stock. Sunflower oil. Red currant jelly. Recipe : Dice all veg and put into roasting tray add a little oil and mix. Cook in medium oven for 10 minutes, take out and add flour, chicken […]




Haunch of Venison

Place haunch in a roasting tray and pour over apple juice. Cover venison. Does not need marinating as venison is very tender. Roast in medium oven for approx 1-½ hours. Make gravy using juice from venison, add a little flour, water from boiled vegetables or beef stock, red current jelly, salt and pepper, add a […]




 

Testimonials

Hello Celia, thank you, and your team, for a fabulous break. We had so much fun and relaxation while staying with you, we feel pampered. The Chinese room is lovely, very comfortable and spacious. The meals you provided were excellent in all respects, flavour, quality, locally sourced and delightful to eat and beautiful to look at too! You are an excellent hostess, thank you for the advice and chats about where to visit, where to eat on the evening we were not able to dine in, and you are so thoughtful and mindful of your guests needs. We really appreciated our time with you. I really hope we can make it back to stay with you again, but in the meantime I will certainly be telling all my friends that they should do their best to find time to stay at Craigadam and treat themselves to an evening meal or two as well. Best wishes, Sue and Ken Lowe
 
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee