Our Restaurant Menu Just Keeps Getting Better

We are now using Ballimore Beef and Lamb on the menu which has been sourced and butchered by Chef Patron John McNulty.

Taynuilt Hotel Chef Patron John McNulty Baltimore Beef

Chef Patron John McNulty with a Highland Cow leg from Ballimore Farm Estate in Argyll.

Ballimore Farm Estate has been working the land around it since the 17th Century. Boasting great landscapes for their sheep and Highland Cattle to graze upon.

Located just 5 miles from the Taynuilt Hotel and Restaurant the estate now belongs to the Macleod Family.

Their rare breed Hebridean Sheep and Highland Cattle live and graze on the hills around Ballimore and are the perfect ingredients to showcase on our menu.

John McNulty Chef Patron says:

“Working alongside producers such as Niall Macleod and his manager Johanna Gericke is the right type of partnership for any small restaurant.

Shepherd's Pie Taynuilt Hotel Restaurant Argyll

Taynuilt Hotel Restaurant Shepherd’s Pie made from locally sourced Baltimore Lamb.

“They have a fantastic product and the fact that we are skilled in butchery means we can do all the work ourselves so provenance and who has handled the product is reduced to only a few which means the customer not only gets a great value dish available but every process has been done by people who care and respect the animal.

“From field to plate the whole process is done with passion, love and respect which is great. The first dish we have put on is our Ballimore Hebridean Lamb Shepherd’s Pie, minced lamb cooked in a lamb stock and topped with buttery mashed potato which has already sold out.”

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