Station Road

Station Road is a destination restaurant in Fort Augustus, drawing identity from the Highland landscape around Loch Ness. The kitchen sources from hotel gardens and wild larder: locally landed seafood, foraged herbs, mushrooms, seaweeds and game. It offers tasting and set formats — 'Mòr' tasting, vegetarian 'Mòr' and three-course 'Mion'. Recognised by the Michelin Guide, it presents modern British/Highland cuisine emphasising provenance, sustainability and local foraging, grounded in rigorous sourcing ethics and direct connection to surrounding landscape. An intimate, immersive dining room at the heart of The Lovat hosts convivial communal events such as Explorers’ Table with curated drinks, focusing on storytelling, seasonality and sense of place. Modern British cooking rooted in Highland ingredients follows root-to-stalk philosophy, reimagines traditional Highland recipes and employs contemporary techniques and seasonal sourcing. Head Chef Sean Kelly leads the kitchen. Specialties — Fassfern Venison Saddle barbecued over foraged juniper; Juniper‑cured sea trout with green apple, smoked sour cream; Partridge with hazelnut, elderberry, turnip; Gigha halibut with Shetland mussels, fermented white asparagus; Highland Soay lamb with smoked heritage beetroot; Invalid Fruit Tart (historic Scottish dessert).