Exquisite food and drink
Savour the very best of Scottish dining, with all meals expertly overseen by our Michelin-trained executive chef, David Millar.
Seasonal menus
Our kitchens are stocked with only the best locally sourced ingredients, with much of our produce grown organically in our own gardens to ensure freshness and flavour in every bite.
The Carlowrie Estate is home to two historic Mackenzie and Moncur hot houses, once used by renowned botanist and former owner of Carlowrie Castle, Isobel Wylie Hutchison, and now home to fresh produce used in our seasonal menus.
We take pride in knowing where our produce comes from and have chosen to work exclusively with exceptional suppliers who hand-pick our ingredients. Our beef comes exclusively from the Buccleuch Estate, local growers are responsible for our fresh produce, and our fish is chosen for us by expert fishmongers along the Scottish coast.
“The food served was amazing, bearing in mind the groom was a Michelin chef and his wife was a classically trained pastry chef the food, presentation and quality was outstanding!” — Google review
Our team
Chef Millar has trained and worked in one, two, and three-star Michelin restaurants, including the Alain Ducasse at the Hotel de Paris in Monaco. He recently represented Scotland at the Culinary Olympics in Stuttgart, Germany and was a finalist at Scottish Chef of the Year 2023.
David leads an exceptional brigade in the Carlowrie kitchen, preparing world-class wedding banquets, delicious canapes, and private fine dining meals.
