A Country House of Fish & Shellfish

Landed at the estate pier and packed the same morning. Salmon, mackerel, crab, oysters and eel, chosen by the keeper and cut to order in the estate kitchen.

Shop the Catch

Estate Catch

Landed, weighed and packed at the pier

Estate Favourites

    • Loch Sourced
    • Estate Kitchen
    • Since 1892

    A Keeper's Morning on the Water

    Spanish mackerel is taken in the cool hours before the light and packed in ice within the hour. Silver skin, firm flesh and a clean, mild flavour — grilled whole over charcoal, or cut into thick steaks for the pan.

    Shop Mackerel

    From the Guest Book

    Rated
    by our guests

    • Fresh Atlantic Salmon Fillet

      Cut thick and even, skin left on. It went into a hot pan and stayed soft rather than watery — the best salmon I have had sent to the house.

      Alice W., Verified Buyer

    • Frozen Half-Shell Oysters

      Opened with a knife and eaten straight from the shell with lemon. Freezing had not dulled them at all — briny, clean and properly cold.

      Fiona M., Verified Buyer

    • Large Swimming Crab

      Meaty claws and sweet, dense flesh. Steamed with ginger and spring onion, and it filled the whole kitchen with the smell of the coast.

      Rory T., Verified Buyer

    • Unagi Kabayaki Grilled Eel

      Glazed, grilled and ready to warm through. The lacquer set beautifully over rice and the flesh was as soft as in any restaurant I have eaten it.

      Harriet B., Verified Buyer

      The Estate Kitchen: Grilled Eel

      Kabayaki eel is steamed, grilled over charcoal and glazed three times in a sweet soy tare. It arrives ready to warm through: the glaze sets to a lacquer, the flesh stays soft, and a bowl of rice is the only thing to add.

      Shop Unagi

      Shop the Estate Larder

        Served in the Orangery

        The Shooters' Luncheon

        Cold plates, warm bread and a chilled glass — laid out for the party between drives. Everything here is landed at the estate pier the same morning it reaches the table.

        • Cold Poached Salmon

          Cucumber, dill, brown bread and butter

          £18

        • Crab on Toast

          White meat only, lemon and chives

          £16

        • Smoked Mackerel Pate

          Horseradish cream, estate sourdough

          £12

        Lunch is served from twelve until half past two

        Six hundred acres of water

        Landmarks of the Loch

        • The Loch

          A mile of cold, clear water held between two hills.

        • The Boathouse

          Green doors, tarred ropes and the old rowing boat.

        • The Smokehouse

          Oak and peat, kept alight since the first season.

        • The Stone Pier

          Where the catch is weighed and the ice is loaded.

        • The Glasshouse

          Lemons, herbs and the last of the summer tomatoes.

        • The Library

          Ledgers, tide tables and four hundred years of weather.

        1 2 3 N 0 1 mile

        Where the water runs

        Three Marks on the Estate Map

        The keeper's marks are still the best guide we have. Each one is worked in season, and nothing leaves the estate that was not taken from these three stretches of water.

        • 1

          The North Bank

          Cold, deep water running over gravel. Salmon on the fly from June.

        • 2

          The Boathouse Reach

          Sheltered water off the old slipway, worked at first light.

        • 3

          The Lower Burn

          Tidal water below the road, where the nets are still laid by hand.

        Cut to order on the marble

        The Butcher's Table

        • Head-End Fillet

          500 g

          The thinnest cut. Rolls and bakes in minutes and keeps its shape on the plate.

        • Centre-Cut Loin

          1 kg

          Thick, even and generously marbled. The cut we send for a table of four.

        • Tail Piece

          350 g

          Lean and firm. Best cured, smoked or simmered slowly in stock.