The culinary minds at The Bogroy Inn fish for the freshest ingredients from all over the country to serve gallantly Scottish cuisine from the village of Inchmore. Historically a hideout for illicit whisky smugglers, the establishment now focuses on importing Highland meats, sausages from Dingwall and ales from the Isle of Skye.
Highland hospitality will begin with a starter of choice each, such as the pan-fried crab cakes served with baby leaves and a lemon creme fraiche (£5.25), or Bog Roy meat terrine (£4.55) with homemade apple and pear chutney. Sticking a fork into hearty appetites, main courses include the likes of the pan-seared pork fillet with sweet potato mash, black pudding, and brandy cream sauce (£13.95); the halibut on chorizo, white bean, and chilli butternut squash casserole (£13.95); or the goats cheese, aubergine, and red pepper tower (£9.50). Meals will come with a 175ml glass of house wine (£3.15) each.
Choose from the following options fortwo courses of Scottish fare with a glass of wine each:
• £29 for four people (Up to 68% off)