Home Farm Muir of Ord

4 Star B&BHOME FARM DININGEat Scotland Award

 

At Home Farm traditional cooking is a passion not a chore and we delight in providing you with home cooked food.  Our aim is to bring guests some of the best produce the Highlands provides.  Using local ingredients and suppliers our menu reflects the choice from hill, sea and river.

 

Favourites include, creel caught langoustines, hand dived king scallops or mouth watering succulent steaks using beef from traditionally managed grass fed cattle.  Those with a sweet tooth can indulge themselves with Scottish cranachan, Sue’s home made sticky toffee pudding or if you prefer you can sample some local cheeses.

 

We cater for vegetarians and special dietary requirements (with prior notice). Our style is both friendly and informal and although not licensed, guest’s are welcome to bring their own drinks, which can be chilled if required.

 

Our breakfast menu continues to draw from the local larder with local sausages, bacon and award winning black pudding and haggis, free range eggs from our local happy hens, un-dyed smoked haddock, kippers, smoked salmon and home made jams, marmalade and yoghurt.

 

Meal Times

Breakfast is served at 8am (or by arrangement) Dinner is served at 7pm.

 

 

 

This year we have received an EatScotland Food Award, below are their comments


EatScotland Says:

Home Farm is a Four Star Bed and Breakfast with an emphasis on local, fresh and Scottish foods.

Locally caught langoustines sautéed in garlic butter:
"A stack of cooked langoustines glazed in garlic and herb butter presented on a square plate. A separate bowl of fresh green salad also served and a plate with two slices of crusty bread." "Fresh and tasty langoustines. Extremely fresh and well cooked to an excellent standard with the flesh soft and white." "The garlic butter and herb garnish was very good. The garlic, while present, did not overpower the dish. The fresh green salad had a light dressing which did not detract from the green leaf flavour or texture." "A very good balance of flavour between the langoustines, green salad and fresh bread. All items complemented each other." "Very good culinary skill demonstrated to cook the langoustines and not over cook them. Good skill also demonstrated with the amount of garlic which was present in the flavour but did not overpower the dish."