Alongside Scottish staples, guests can choose to begin the day with Eggs Hebridean, paired with rich black pudding, or foraged mushrooms on sourdough, gathered from nearby woodland. Offering a gentler start are bowls of meadowsweet-infused porridge, local honey and foraged berries.
Freshly baked pastries, seasonal fruits, and Caroline’s homemade kombucha — infused with rose from the garden or hand-picked fruits — complete the table, ensuring each breakfast is both thoughtful and deeply connected to its place.
