It’s vital to know the origins of our produce, and we work closely with local suppliers to ensure we obtain the highest quality. Naturally our menu focuses on what Orkney does best: beef, lamb and seafood, as well as cheese and, of course, whisky. With long hours of daylight in summer, there’s a surprising range of fruit and vegetables grown locally. As well as supporting local producers, we are keen to retain Orkney’s culinary traditions. We bake our own bread daily including ‘bere bunno’ or bannock (a traditional flat bread) using stone-ground beremeal flour from the Barony Mill.
The renowned North Ronaldsay mutton we serve gets its wonderful texture and flavour from the seaweed the sheep graze on the rugged island shoreline. Our Orkney beef and lamb is reared and butchered locally. Working closely with local craft butchers Craigies, based at the Hall of Yenstay in Tankerness on the farm the family have owned for over 200 years, all of the Orkney beef and lamb is fully traceable.