Sutherland’s iconic Dornoch Station hotel – which was acquired in 2022 by Marine & Lawn Hotels & Resorts – is to unveil the fruits of its refurbishment at the end of August.
The Golden Gorse Restaurant and Bar Ross open on 28th August, promising to champion seasonal ingredients and local suppliers, providing guests with an authentic taste of the Highlands.
Since its acquisition by Marine & Lawn, the property has undergone extensive restoration, including refurbished guest rooms, public spaces, and food and beverage concepts that celebrate the distinct beauty, rich histories, and golf legacies of the Scottish Highlands.
Callum Phillip has been appointed executive chef, following an impressive career in some of Scotland’s finest hotels and restaurants, as head chef at the 2 AA Rosette awarded 5 red star resort, Cameron House Hotel on Loch Lomond, head chef at The Räv in St Andrews and head chef at 2 AA Rosette The Adamson in St Andrews.
At the Dornoch Station, Callum has created a series of menus which will showcase the Scottish Highland’s larder, with locally sourced game, meat, and fish from Sutherland and across Scotland.
Like the cheerful flowers that give it its name, the Golden Gorse restaurant aims to be refreshing and inviting, with stunning views over the Royal Dornoch Links and the sea beyond. Offering a seasonal, all-day a-la-carte menu, afternoon tea, and a Sunday roast, its dishes will include a hot Highland seafood platter for two with whole lobster; grilled Cumbrae oysters; seared scallops; blue shell mussels, garlic butter, samphire and crispy potatoes and roast Highland hogget with broccoli, peas, broad beans, and red wine jus.
Meanwhile, the laidback Bar Ross will offer golfers, families, and furry friends a welcoming space in stylish surroundings to enjoy light bites and an expertly curated drinks menu. The name Bar Ross honours Dornoch-born David Ross, a famous golfcourse architect who learned to play on Royal Dornoch Links and was a pivotal figure in developing the sport in America in the last century.
Its all-day dining menu includes Partan Bree Crab Soup, a traditional seafood dish native to North-East Scotland; a Highland Platter with Game terrine, local cheeses, radishes, celery, grapes, chutney, and sourdough; and a Chocolate and Pistachio Choux Bun with whisky whipped cream.
The Bar Ross team have created a drinks list of cocktails, craft spirits, wines, beers and soft drinks, from local producers such as Glenmorangie, Balblair, and Dornoch’s very own Thompson Brothers.
Dornoch Station Hotel general manager, Bob Rogers, said: “We’re thrilled to announce the opening of The Golden Gorse restaurant and Bar Ross. We truly believe it is an exciting new addition to the local dining scene.
“The Dornoch Station Hotel is already something of an iconic landmark in the North and well known by the community. We are excited to be able to refresh and elevate the offering and dining experience for locals – whether that be coming to the bar for drinks with friends, meal with the whole family, or for the holidays this forthcoming season.
“We are also thrilled to welcome guests visiting the area. The Golden Gorse draws inspiration from the beauty of the Scottish Highlands which makes it a must-stop destination on the NC500 route. Hopefully we can show those stopping by on the route just how special Dornoch is and give them a true taste of the North of Scotland!”
