Chanterelle Kinkell

Chanterelle Kinkell
Kinkell House Hotel
Easter Kinkell
Conon Bridge
Tel: 01349 864641
Facebook: fb/ChanterelleKinkell/
Trip Advisor:

Chanterelle Kinkell is an exciting new restaurant for the Black Isle, run by two young local chefs, Lynsey and Laurie. 

We prepare delicious lunches, afternoon teas and evening meals, using high-quality local produce, served in a relaxed environment by our friendly staff. 

The restaurant’s dining room enjoys spectacular views of the Cromarty Firth, Ben Wyvis and the stunning mountains of Strathconon. On a clear evening you can take in the beautiful sunset over the distant hills.

Our food brings together the best of classic and contemporary Scottish fare, while also offering a delicious selection of vegetarian, gluten-free and dairy-free dishes. 

Our lunch menu is perfect for those who want a quick bowl of homemade soup, but also offers some classic favourites like Black Isle Beer Battered Haddock and Spicy Vegetarian Mixed Bean Burger. 

Afternoon tea at Chanterelle Kinkell is a treat, and includes tasty savoury snacks such as homemade sausage rolls and choux buns stuffed with herb cream cheese, as well as homemade cakes, scones and pastries. 

Our evening menu is inspired by the wealth of beautiful food produce on our doorstep. We use meat from our local butchers in Dingwall and fish from John Taylor in Portsoy. 

Lynsey worked for four years at Michelin star Restaurant Martin Wishart in Edinburgh, having previously trained at the Ballymaloe Cookery School in Shanagarry, Ireland. Lynsey also worked in Hare & Grace in Melbourne, Australia. She has also travelled in Thailand and Singapore, picking up skills and ideas from many different cuisines. 

Laurie was an enthusiastic home cook from a young age, before working professionally at Kinkell House Hotel, where he honed his skills as a chef and discovered a passion for creating dishes and menus. He has also spent time at Jamie Oliver’s Fifteen in London and as a private chef in France.

Sample menus can be found on:


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