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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 tsp Mellis blossom honey.
    • Light pinch of salt


  • Garnish : Shavings of cheese.

Recipe :

  • Prepare salad by mixing all ingredients together in a bowl, adding chives.
  • To make vinaigrette, place all ingredients in an empty jam jar, replace lid and shake well.
  • Drizzle a little over salad prior to serving. Store remainder in jar in fridge.
  • Set smoked partridge/ smoked pheasant breasts on salad to serve, topped with fine shavings of cheese



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 AA Breakfast of Scotland