We believe food should be fresh, delicious and seasonal. Locally-sourced where possible. Nourishing to body and soul, preferably both.

Local, seasonal and delicious

We love the fact that our customers can see our vegetables growing in our fields and know that just how few food miles their veg has travelled. It’s a great feeling to bring our crates of vegetables to our kitchen and to see them transformed by our chef later that day into wholesome, delicious dishes. When we can’t use our own produce, we prioritise using produce from the local area.

Artisan tea & coffee

We source our traditionally roasted coffee beans from Brodies, one of Scotland’s oldest artisanal tea and coffee manufacturers (we’re talking 200 years old, not 20 years old). Our traditional Italian coffee machines which transform our Arabica beans into a delicious cup of coffee.

Our tea comes from the Wee Tea Company and in our Greenhouse Café, we also sell Cindy’s Tea, a range of exquisite botanical loose teas for health and well-being.

Fresh bread and scones every day

Our artisan pastry chef has an early start, baking our fresh bread and scones every day in-house – believe it or not, that’s pretty rare these days. For our bread, we use traditional methods and four important ingredients: flour, yeast, salt and water.

No flour improvers, no enzymes, no stabilisers, no preservatives; plenty of warmth, time and skill.

Our home-baking includes treats such Victoria Sponge, scones, brownies, traybakes, cheesecakes, shortbread, empire biscuits and carrot cake.

Available to enjoy at home

Many of the items on our menu can also be bought in our deli – so if you love the cheese on our daily cheese platter or especially enjoyed the bread served with your soup, why not buy some in our deli to eat at home? The asterisks* on our menu show which items are available to purchase in our deli, subject to availability.

“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

All of our meals are prepared in premises where nuts, mustard, soya, celery, fish, sulphites and gluten are also used.


Saturday 22nd and Saturday 29th September, Saturday 6th, Saturday 13th, Saturday 20th and Saturday 27th October, Saturday 3rd, Saturday 10th, Saturday 17th and Saturday 24th November and Saturday 1st, Saturday 8th, Saturday 15th, Saturday 22nd and Saturday 29th December

The Loch Leven Parkrun is held every Saturday at 9.30am on our 2.5K path around our fields.