The inviting restaurant offers fine views out over the lawns down to the lake through its large French windows glimpses of the wild flower meadow and walled garden can be seen in the distance. There is a private dining room which can also be booked. Boath House has a daily changing menu to provide variety for guests and non residents that dine at Boath House.
The hotel’s kitchen gardens provide much of the organic fruit, herbs and vegetables for the restaurant. Local suppliers provide high quality seafood (caught and delivered daily by West Coast fisherman), as well as meat and cheeses sourced from a nearby organic dairy. Avid followers of The Slow Food movement the restaurant adheres to sustainable and environmental practices. Suppliers are largely local, artisan growers, breeders, producers and foragers.
Charlie has a unique style and approach. His passion, dedication and confidence are evident in his dishes. He has introduced wild foods into his highly imaginative and beautifully presented dishes using traditionally foraged ingredients such as wild mushrooms and herbs to name a few from nature’s larder.
