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 |
 

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 flour.
  • Juice and rind from ½ lemon.
  • Salt & pepper.

Recipe :

  • Dissolve sugar in vinegar, boil fast until syrupy.
  • Pour in stock; carefully boil until mixture is reduced by half.
  • Mix corn flour in lemon juice, add a little mixture bit by bit, then put back into pan & bring to boil.
  • Add salt and pepper.
  • If it goes lumpy a quick whisk with a balloon whisk does the trick.

 

Testimonials

Craigadam is a 1703 house set in 700 acres, where pheasants strut proudly up the drive. The farmhouse becomes a 'country house' inside: a sitting room with three vast sofas and numerous chairs, a dining table that seats 26, seven rooms in the stables, three more in the house, a billiard room and an honesty bar. Delightful, energetic Celia pulls it all together and creates a house-party feel. The food and wines are fabulous and the lamb, venison, partridge and duck come from the family's organic farm. Retire to a themed bedroom, a deep soak and a comfortable bed.
 
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee