The CNOC Hotel and award winning Restaurant





Struy       By Beauly       Inverness-shire       IV4 7JU       T : 01463 761 264       E : info@thecnochotel.co.uk
Restaurant        


The

CNOC HOTEL

T : 01463 761 264

E : info@thecnochotel.co.uk

Our award winning Struy Restaurant provides excellent meals with freshly prepared local produce. Food served all day every day. Due to its popularity it is advisable to book in advance.

The Chisholm Bar is fully licensed from 12 noon every day serving, draught and bottled beer including local Black Isle and Cairngorm beers, fine wines and a superb range of Malt Whisky.

We go to great lengths to ensure that we source the finest of local produce. Now serving Applecross Bay prawns, Torridon & Shieldaig hot smoked salmon, oysters, mussels and much, much more. Delivered straight from shore to door several times a week. Enjoy Strathglass venison and local cheeses, and wash it all down with local ales.

We have many local suppliers on our doorstep; by means of both word of mouth and 14 years of experience in the business we are able to keep up to date with information on all new local producers or changes in what existing producers can offer.

We ensure that our menus always state the locality from which produce has originated - for example, award winning haggis and black pudding from Munro's Beauly. West coast fish merchant and Williamson's Inverness deliver twice weekly, allowing us to maintain the freshness of produce served at the Hotel.

Our food is always presented to a high standard. Our local staff, all from within a 10 mile radius, are smartly dressed in black and white and have a strong knowledge of the dishes they serve; what it is, where it has come from and how it's cooked.

Game, venison, seafood and shellfish are always on the menu. Examples are: Strathglass Casserole of Venison and roasted cherry tomatoes; Munro's award winning haggis, flambéed with Drambuie, served with Scottish oatcakes; Platter of Loch Torridon hot and cold smoked salmon, Applecross Bay prawns, hand-dived Shieldaig king scallops cooked in garlic and crispy bacon, finished with whole langoustines; home made raspberry Cranachan made with oatmeal, Drambuie, crushed meringue, cream and our very own raspberries.


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