A unique restaurant with rooms in a 13th century Scottish Castle on the remote Ardnamurchan Peninsula will soon be reopening for its Spring season, buoyed by the recent award of three AA Rosettes.
Mingary Castle, run by chef owner Colin Nicholson and co-owner Jessica Thompson, was one of only two Scottish restaurants to gain the three rosette accolade this year, deemed to have ‘achieved culinary standards that demand national recognition well beyond their local area’.
The 13th century building was restored to its former glory in 2016 and in 2021 its drawbridge dropped as it reopened as a top-end restaurant with rooms, with seasoned hospitality professionals, Colin and Jessica, at its helm.
It was awarded 5 gold stars by AA in 2022 and recognised in The Times Top 100 Places to Stay in Britain’s list. This year it has won Best Restaurant Newcomer at the Scottish Excellence Awards and the Good Hotel Guide Editor’s Choice Awards for Restaurants with Rooms. Jessica herself has recently been awarded CODE Hospitality’s Pioneer Award, and a prestigious Acorn Award.
On the newly awarded three AA rosettes, Nicholson said: “We are both delighted to have received such a prestigious accolade. It means so much to be able to bring this award home to Ardnamurchan, helping to place this remote part of the country firmly on Scotland’s culinary map.
“To be listed amongst some of the UK’s most renowned restaurants is such an honour. I want to extend my thanks to the hardworking team here at Mingary Castle, whose ambition and passion for hospitality has helped us reach this goal, as well as our loyal customers – both local and from afar – who have supported us ever since we opened.”
The restaurant serves a five or eight course tasting menu in an intimate 20 cover dining room, showcasing the best produce that the west coast of Scotland has to offer.
Fruit, vegetables and herbs are sourced from the local community garden that Colin and Jessica are involved in, fish is sourced from Tobermory Fish Co and Iain Stewart’s in Fort William and a local fishing boat for langoustines, crab and lobster, and Highland based Great Glen Charcuterie is used for cured meats.
The restaurant also works with a local farmer who provides the pork for its homemade sausages for breakfast.
A complimentary wine pairing, featuring old and new world wines, is curated by Jessica, whose drinks menu features gin sourced in Scotland, including three gins from her home, the Isle of North Uist, alongside plenty of whiskies sourced from across the country, from the Highlands to Lowlands and the Ardnamurchan estate’s own distillery.
