.jpg)
Savouring the Cairngorms: A foodie weekend escape
- Diana Turner
- Jul 22
- 4 min read
Something is growing deep within the peaks and forests of the Cairngorms National Park. Traditionally famed for outdoor pursuits like skiing and hillwalking, the region is developing a reputation as a foodie destination, attracting visitors looking for exceptional dining and food & drink experiences that showcase the riches of this wild and rugged land.
The first stop on our road trip is Tomatin Whisky Distillery, a proudly Highland whisky, despite its Japanese ownership, though with characteristics similar to Speyside drams. Our ‘Warehouse 6’ tasting includes a guided tour through the distillery, where we learn about the use of a second fermentation to develop the fruity flavours of the whisky and the unique stills which are designed for maximum copper contact to ensure a lighter spirit. These tours can be a bit dull if you’ve done one before, but our guide is very entertaining, delivering funny anecdotes along with the facts.
We then move to a corner of one of the main warehouses for a very atmospheric tasting surrounded by the barrels. Our guide takes us through the historical trends in whisky production, from the original new make spirit, to whiskies aged in cognac, tawny port and bourbon casks, finishing with the latest trend of red wine-aged single malts, and sampling cask whiskies not available in the shop.
Despite the experience lasting three and a half hours, it doesn’t drag and there is lots of engagement among the group, including the opportunity to draw the whisky from the barrel ourselves, and a chance to try other whiskies in the shop/bar afterwards. The drivers are presented with a lovely gift box with the tasters to take away.
That night, we stay in Sweeney One, highly convenient and luxurious self-catering accommodation in the heart of Aviemore, with a lavish finish and ingenious design to provide everything needed for a short stay. We particularly appreciate the contact-free check-in, so we were not tied to a particular time.
Family-owned restaurant Delaney’s is just a short walk away at Sweeney Two. The bustling bistro offers a creative, modern and varied small plates menu, catering to different diets, and the friendly service characteristic of the region. The generous portions of food are beautifully presented and boast high-quality, and locally sourced ingredients, including Isle of Lewis Mussels, Loch Rannoch Smoked Meats and locally smoked sea trout. We enjoy Hoisin Marinated Bavette Steak with Asian Salad & Daikon, Isle of Lewis Mussels with Tomato & Nduja Sauce, Toasted Sourdough, and the special of Halibut in a Langoustine Bisque with Brown and White Crab Meat.
Breakfast the next day is to the same high standard – we order a granola, a Continental Plate with cured meats, smoked sea trout, Scottish cheeses, toasted sourdough, butter, jam and a pastry, and an Avocado Toast with crumbled crowdie, toasted sourdough, Pico de Gallo, and poached eggs.
Well fuelled, we head out for a walk around the stunning Loch Morlich (too windy for paddleboarding, unfortunately) and then onto Kinrara gin distillery for a friendly and relaxed tour through their Artist Edition gins. The distinctive bottles feature beautiful designs of Cairngorms wildlife by a local artist, and the gin itself is highly acclaimed, including the World Gin Awards 2025 best signature botanical gin award for Caper, which features ginger leaf, rosemary and lemon verbena. The botanicals are important here and many are locally foraged, including juniper, rose hips, rowan berries, heather and lemon thyme. As well as an in-depth tasting of the gins, the experience includes an exploration of different pairings to enhance the flavours of each gin.
Our next stay is at the Old Manse of Blair, a five-star boutique hotel and Michelin-recommended restaurant in a stunning rural setting. The owner Anne explains that they have an ‘estate to plate’ ethos, keeping everything as homemade and local as possible. The head chef is Scott Davies, formerly of The Three Chimneys on Skye, who has developed quite a following throughout his career and made the Old Manse of Blair a foodie destination in its own right.
And the food is sensational. We start with a Duck Liver Parfait, Wasted Degrees Amber & Rye Seeded Sourdough, and Heather Smoked & Oak Smoked Skye Sea Salt. Perfectly-cooked Isle of Skye Scallops next, with roe parfait, trout caviar, radish, apple and dashi butter sauce.
For main, tender North Sea Cod for me with a striking combination of courgette and basil puree, jalapeno fume, dill oil and dressed crab. He raves about the Dry Aged Aberdeen Angus Beef with confit short rib, wilted lettuce, aubergine & miso, and elderberry sauce. The desserts are light and seasonal: Heather Honey Cream with yogurt mousse, brambles and bee pollen for him, and Scottish Strawberries with elderflower panna cotta, double milk ice cream and mint jelly for me; followed by after-dinner drinks by the roaring fire.
With a unique larder of its own, alongside excellent access to food from other Scottish regions and great places to stay, the Cairngorms really is a foodie heaven – and the scenery isn’t half bad either.
To find out more about food and drink experiences in the Cairngorms, visit https://www.visitcairngorms.com
