Foveran’s at Crossbasket Castle has unveiled its new spring menus, offering a refined and contemporary take on modern Scottish dining.
Created by acclaimed Michelin-starred chef Michel Roux in collaboration with Crossbasket Castle’s in-house culinary team, the new menus celebrate the very best of Scotland’s seasonal larder. Each dish has been thoughtfully designed to hero simplicity, using exceptional ingredients to bring flavour and quality to the forefront.
Michel Roux says: “With these new menus at Foveran’s, we wanted to let the ingredients speak for themselves. Scotland has an extraordinary natural larder, particularly at this time of year and our focus has been on treating that produce with care, simplicity and respect. The result is a selection of menus that feel both seasonal and timeless, appealing to guests who travel from near and far to experience the very best of Scotland.”
The dinner menu begins with a selection of elegant snacks, including smoked haddock bites and Loch Creran oysters, before moving into starters such as Perthshire asparagus from Denhead Farm, with hollandaise, Highland charcuterie, and hot smoked salmon with wild garlic pesto.
Main courses highlight the depth and variety of Scotland’s produce, with dishes such as Josper-grilled Scotch beef ribeye served with triple-cooked chips, spring lamb with seaweed creamed potatoes and tarragon, and a classic Peterhead smoked haddock.
Vegetarian diners are also well catered for, with comforting options such as Isle of Mull cheddar macaroni.
For daytime dining, guests can continue to enjoy Foveran’s popular Market Menu, with two courses available for £20.95 and three courses for £29.95. The menu offers a lighter, yet equally considered selection of dishes, including baked rooster potato and leek soup with wild garlic pesto, and the signature Caesar salad trolley, featuring romaine lettuce, aged parmesan, sourdough croutons, maple bacon, and anchovies.
Main dishes on the Market Menu include confit St Brides chicken suet pudding with choucroute and red wine jus, fresh macaroni with Mull cheddar and leek fondue, and a classic fish and chips with minted peas and lemon pepper mayonnaise.
Foveran’s is open seven days a week with breakfast served from 7am – 10am, lunch from 12pm – 6pm, and dinner available Sunday to Wednesday from 6pm until late, offering a dining experience that blends relaxed elegance with culinary excellence.
Michel Roux, who has a longstanding partnership with the castle, continues to play a key role in shaping Foveran’s culinary direction. His latest menus reflect a shared commitment to seasonality and delivering a memorable dining experience.
Set within the historic surroundings of Crossbasket Castle, Foveran’s opened in 2025 and has quickly established itself as one of Scotland’s most exciting dining destinations. The restaurant champions a modern Scottish identity, driven by bold flavours, careful sourcing, and a deep respect for the country’s natural larder.
For more information please visit, www.crossbasketcastle.com/dine/foverans/
