Knipoch House Hotel, a historic property near Oban on Scotland’s idyllic West Coast, is launching its new summer menu, which guests can enjoy starting today.
The onsite restaurant offers modern Scottish dining with a focus on locally sourced ingredients from Argyll.
Created by the hotel’s Chef, Andrew, the new menu celebrates the season with fresh, clean summer ingredients that are light on the palette—think heritage tomatoes, beetroot, fresh-caught langoustines, and fennel.
A selection of chilled soups provides a refreshing start to the meal, with a range of main dishes, including venison tartare and mackerel with celery, grape, and raisin salsa.
The chef takes pride in using seasonal flavours that reflect the natural beauty of the surrounding area whilst introducing a unique twist to his dishes.
The country house hotel, dating back to the 1600s, was relaunched as part of the Sonas Collection in 2024, following a full renovation of £1 million.
It is the group’s largest hotel and the first outside of the Isle of Skye.
Knipoch House Hotel has been thoughtfully designed to create an elegant and relaxing experience for guests.
It features a wood-panelled reception hall, a firelit lounge, three atmospheric dining rooms, and richly furnished bedrooms—most with panoramic views of Loch Feochan.
The chef, Andrew, said, “We take our inspiration for each season’s menu directly from our suppliers, using the best ingredients at the right time.
“With Oban seen as the seafood capital of Scotland, that is reflected in a menu with plenty of fresh local fish options, alongside ‘catch of the day’ specials.
