The Royal at Tighnabruaich
Argyll, Scotland

This page: Dining, Tariff and Map.
Previous page: Introduction and bedroom accommodation.

The Mckie family who own and run the hotel are passionate about the local produce both from the land and the sea. Their suppliers are from the community round about who dive, fish, trawl, hunt, gather and farm, to supply the hotel with scallops, langoustines, lobsters, crabs, mussels, oysters, venison, beef, lamb... and their cuisine has won two AA Rossettes for culinary excellence.

All the dishes are individual and the menu changes regularly to reflect the best of what's available. Roger Mckie with his daughter Louise create delicious dishes and were nominated for Scottish Chef's Best Rural Chef of 2005 award.

Dinner in the The Crustacean restaurant:

Dinner in the The Deck brasserie:

Breakfast:

For Breakfast you can choose from a table laden with fruit, fruit salads, yoghurts, cereals, and home-made bread.

Cooked breakfasts include such delicious local dishes as Peat Smoked haddock, Loch Fyne Kippers, Venison Sausage (deer stalked by Winston Churchill), Black Pudding, Potato Scones, Haggis, as well as free range eggs.

Teas, Coffee and Hot Chocolate.

Or you may like, at extra cost, Vodka and Tomato Juice or a glass of House Champagne, with Loch Fyne Scallops and best Ayrshire Bacon - very popular with seafarers!

Below, left to right:
Brasserie Lounge, Brasserie Bar, Shinty Bar, Lounge.

Tariff:

All prices are per room and are based on a bed and breakfast rate. Stays of 3 nights or more less 10%. All rooms have telephone, dvd player, television, clock radio, tea tray with homemade shortbread, hairdryer and Moulton Brown toiletries. Superior Rooms also have super king sized beds or 4 poster, bath robes, extra toiletries and fruit and flowers. Each room is decorated differently and has its own special appeal.
Valentines Weekend: Special Menu. £25 extra per room includes flowers, Champagne and chocolates.
New Year 2006: Three night package including piper, live Scottish music and fireworks - from £500 per person.
Complementary: tea, coffee and shortbread will be served in the lounge from 4.00pm till 5.00pm daily.
Dogs: by arrangement only with own bedding; daily charge of £3.00 per night.
Smoking: our restaurant and all our bedrooms are strictly non-smoking. Smoking is permitted in the Shinty Bar area. Extra cleaning charges may apply.
Restaurant: we serve meals in both our fine dining restaurant, Crustacean and our more informal Deck Brasserie. Sunday and Monday food served from the Deck menu only.
Deposit: a £20.00 per person non-refundable deposit taken on booking.

To enquire or to book:

Please contact:
Bea Mckie
email: nessy@royalhotel.org.uk
The Royal at Tighnabruaich
Tighnabruaich,
Argyll, PA21 2BE
Scotland, UK
Tel: 01700 811239
Fax: 01700 811300
or from outside the UK:
Tel: 44 1700 811239
Fax: 44 1700 811300

Please tell the Mckies you found The Royal at Tighnabruaich through About Scotland!

Back to:
Introduction and bedroom accommodation.

Directions: There are 3 main ways to get to Tighnabruaich:
1. By yacht.
2. Take west bound M8 to Gourock for ferry to Dunoon.
3. Take the west bound M8 to Erskine Bridge (toll) then head west along Loch Lomond side on the A82 to Tarbert. Then take the A83 to the A815 (Dunoon) junction turning left. Follow signposts to the A886 to Strachur and turn right to on to the A8003.

Map of the area:

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Dining, Tariff and Map

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Introduction and bedroom accommodation page: