our goals for the restaurant. We are looking to offer both contemporary Scottish cuisine that utilises local and international produce and ingredients, and also some more traditional favourites enabling us to offer a unique dining experience that should offer something for everyone’s palate.
We continue to build a reputation for great food and hospitality whilst offering value for money in a relaxed country house setting. Rather than offering a limited table d’ hote style menu at a fixed price, we feel that the seasonally changing a la carte menu with individually priced dishes allows you to eat as much or as little as you wish.
Garry Kenley is our Head Chef and, like me, originally from Inverness. I have known Garry now for over twenty-five years and we have worked together for over fourteen of those years. Although I have not always liked his taste in women, his dress sense or his management style, I have always enjoyed his cuisine. His other passions include golf, painting, song writing and music, but it is cooking that pays the bills.
Garry is a traditionalist in that he chooses to make his own breads, pastries, desserts and stocks for all his sauces. He also cures and smokes on site using traditional Highland methods. Garry sources most of the meat from Campbells Prime Meat, they sell us their finest Scottish reared produce. We are also able to offer fresh fish and shellfish delivered serveral times a week from Billy McGlinn of Highland Fish. We can also source west coast lobsters and scallops from Dingwall based Keltic Seafare.
We sincerely hope that you will enjoy your dining experience, tell all your friends and return often. Garry is extremely accommodating so if you have any special dietary requirement or special requests please do not hesitate to ask.
Dear Stuart, I am writing on behalf of all the participants of the Highland Fling Tour to thank you and your staff for a very warm welcome to Coul House.”
Fiona E. Davies, Sporting Bears Motor Club