Meals are communal at the large dining table and in the mornings guests are introduced to the wonders of a full Scottish breakfast cooked by our award-winning chefs with local ingredients.
In the evenings, an opportunity to meet the other guests over drinks and canapés in the Morning Room followed by a sumptuous dinner from our chefs. After a few drams of wonderful Glenmorangie single malt whisky, friendships are easily made and the conversation can flow into the early hours.
Our Head Chef, David Graham
David Graham’s cooking career began in 1988 at the four-star Craigendarroch Hotel and Country Club. He moved on to be Chef de Partie at the Gleneagles Hotel and Country Club and worked as a chef on exclusive cruise ships in Europe and the USA. In 2002 David joined the staff of Glenmorangie House as Head Chef.
One of David’s philosophies is using and being inspired by local foods and celebrating their flavours. His work now focuses on creating dishes that enhance the enjoyment of Glenmorangie single malt whisky.