The stunning Loch Melfort food is under the spotlight in the March issue of Scottish Field magazine.

The feature focusses on the superb produce Head Chef Colin MacDonald uses to create his award-winning dishes. Fresh crab, lobster and langoustines which are landed a stone’s throw from the hotel, our own seasonal country garden vegetables, and the best in Scottish meat reared along the road are all brought together as the raw ingredients to form dishes and menus which are a major talking point whenever the subject of Loch Melfort Hotel is brought up.

Also in the featuring are beautiful photos of some of Colin’s delicious dishes such as Roast Rack of Barbreck Lamb, Puy Lentils, Fondant Potato and Balsamic Jus, Seared Sanda Island Scallops, Stornoway Black Pudding with Peas, and Iced Oban Malt Whisky Parfait, Earl Grey Brulee and Granita with Poached Agen Prunes.

Scottish Field is Scotland’s best-selling lifestyle magazine and features quality articles and photographs on the best of Scottish food and drink, wildlife, homes and gardens, social events, and exploring Scotland to name just a few.