The story
Knockendarroch Hotel Restaurant in Pitlochry delivers modern Scottish cuisine through a kitchen led by Nick Imrie since 2016. He designs a fresh menu every evening that highlights seasonal produce across the region. Direct relationships with nearby producers replace distant supply chains. Fish moves quickly from George Campbell & Sons in Perth to the pass.
Guests navigate a fixed structure of four starters, four main courses, and four desserts each night. The Scottish culinary practice transforms local finds into layered presentations through careful technique. An open lasagna of Arbroath smoked haddock rests against leek fondue and smoked Kintyre cheddar velouté.
Pre-dinner drinks and canapés arrive in the guest lounge before diners move to the main room. The space holds eight guests maximum for larger parties, which keeps the atmosphere focused. A two AA Rosette standard has guided the team since 2014, a recognition they retained through 2026. Lighter touches like Sicilian lemon posset with homemade shortbread close the meal without overwhelming the palate.
Recognition
Ambience
Details
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