On Thursday 27 November, Black Isle hotel Newhall Mains will launch a complimentary local shuttle service to its restaurant, Spruce, from Inverness city centre.
The shuttle will initially run on Thursday and Friday evenings, departing from Inverness Cathedral Car Park at 18:15, then returning from Newhall Mains at 21:00. It will be a complimentary service, available to any non-hotel resident guests dining at Spruce. There are plans to extend the shuttle to weekends, including the restaurant’s Sunday lunch service, in 2026.
Spruce is led by Head Chef Matt Heeley (formerly Head Chef of The Newt, Somerset) with a menu showcasing quality British produce. Its name derives from the spruce tip, a wild herb found in abundance in the local area, and, in a nod to the hotel’s airfield, also recalls ‘Spruce Goose’, the wooden airplane designed by Howard Hughes – and the largest ever built.
The kitchen team is committed to making the most of Scotland’s larder, with hand-dived scallops coming from the Orkney islands and Gairloch, oysters from Lochbroom near Ullapool and lamb and beef reared in the Highlands. Spruce’s à la carte menu changes regularly to celebrate ingredients at their best, often using ingredients foraged from the Newhall Mains estate and the local woodland. Dishes include Salt cod mousse with braised leeks and potato straws; Wild mushrooms served on toasted mushroom brioche with poached hen’s egg & autumn truffle; Pork loin, parsley root, smoked turnip & a pork jus finished with pickled mustard seeds. To finish, guests can enjoy the likes of Caramelised milk chocolate with compressed pear and cardamom foam; Whisky and elderflower honey parfait served with figs and a demerara tuile; or a selection of Highland cheese with gooseberry chutney and digestives. There is also a vegan and vegetarian menu available, with dishes including Roasted celeriac with chestnut and truffle; Charred hispi cabbage with pickled walnut and toasted yeast; and Cauliflower steak with pumpkin and pine nut pesto.
A predominantly European wine list complements the menu, including an extensive by-the-glass selection, as well as signature cocktails and a far-reaching whisky cellar with particular attention given to Scottish and Japanese whiskies.
The 35-cover restaurant is housed in a former grain store, overlooking the hotel’s central courtyard and grounds, with expansive windows flooding the space with natural light. Guests are seated on comfortable olive green banquettes and bistro-style chairs for a refined yet relaxed environment, and industrial metal chandeliers and exposed stonework are lifted by bright artwork that has been provided by The Royal Scottish Academy in Edinburgh.
Of the launch, owner Euan Ramsay said: “I am particularly excited to launch our evening shuttle service. As a rural establishment we are all too aware of the complications of eating out. The Inverness community forms a huge part of our customer base and I hope the new service will allow existing and future diners to enjoy our restaurant in ease and comfort.”
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The shuttle is limited to eight guests, and can be booked by emailing info@newhallmains.com. A £25pp no-show fee applies.
In the winter months, Spruce is open from 6pm to 8:45pm, Thursday through to Sunday, as well as on Sunday lunchtimes for its signature roast, served 12pm to 2:30pm.
