Knockderry House is situated on the banks of Loch Long in beautiful Argyll. The food and drink of the area is dominated by the produce from the sea lochs and the rich pasture land that surrounds us.
Our food is influenced by the traditional recipes of Scotland and the fish, game, beef and poultry that the land and sea produce.
Our team take enormous pride in the preparation and presentation of every dish to ensure you experience the true flavour of Scotland. We use only fresh Scottish produce in conjuring up our menus. The venison is stalked from the local hills - the scallops are from Oban - even the breakfast eggs are from Caroline's chickens (Dixie, Susie and Chloe - who live in the next village!!)
We are currently working with our local farmers market and a consortium of other local food producers to source the best local vegetables, fish and meat in order to reduce the food miles travelled from producer to plate.
Knockderry House provides formal and informal eating in most attractive surroundings. Friendly staff, a welcoming ambience and high quality food await, with much local and other Scottish produce incorporated proudly throughout the menu.
Oven roasted guinea fowl breast with rillette of leg rosemary rosti, balsamic baby onions and sweet shallot puree: "Aromatic and appealing." "Succulent guinea fowl breast with crisp skin, and the rillette of leg softly shredded and crammed with meaty flavour." "The smooth shallot puree, crispy rosti and sharp, balsamic onions were perfect accompaniments to the guinea fowl." "A delicious main course, with well balanced textures and flavours."