The Food
The Food
The Food
The Food
The Food
The Food

The Food

Dining at Glenmorangie House is an experience in itself. It’s an integral part of your stay and a real highlight for many guests. Breakfast, lunch and dinner all come with mouthwatering surprises, as new flavours and combinations mix with traditional Scottish favourites.

And we specialise in creating dishes that enhance the enjoyment of Glenmorangie single malt scotch whisky.

Our award-winning Head Chef, John Wilson, prides his team on using as many locally sourced ingredients as possible, so you will enjoy the very best meat, seafood and vegetables from the surrounding area. From the wonders of a full Scottish breakfast to four and five course tasting menus featuring the likes of freshly caught lobster, venison and passion fruit tart drizzled in a sauce made with Glenmorangie 18 Years Old.
 
Guests eat together around the dining table and the incredible food is the touchstone on which new friendships are made. More often than not, the conversation (and the Glenmorangie single malt scotch) flows into the early hours.

Our Head Chef, John Wilson

John’s 17 years of experience in hospitality started at the Crofter bar in Fort William, where he quickly rose to the position of Head Chef. He then moved on to Orocco Pier in South Queensferry, overseeing the Events kitchen. In 2007 John began working for the BBC in Glasgow, where he ensured that all casts, crews, journalists and guests were well fed and watered.

He then returned to Fort William to work as Head Chef at the Lime Tree, eventually joining us at Glenmorangie House as Sous Chef in 2012 before being promoted to Head Chef in 2016.

John is always keen to showcase what the Scottish Highlands has to offer, putting great emphasis on using the finest ingredients from local suppliers and producers. His work now focuses on developing food pairings and dishes that enhance the flavours of their paired expression.

John Wilson
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