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About The Creel We opened The Creel in 1985, and for the first five years here lived above the restaurant. When the building next door became available we bought it, made it into our home and converted the upstairs of the Creel into rooms. We now offer three comfortable en-suite rooms, so you don't need to go home after just one dinner. This year we have added a breakfast room extension, which also makes an ideal dining room for larger parties. |
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We always use local produce wherever available. The freshest of fish is always on the menu, including many species you may not know - wolf-fish, megrim, torsk and sea-witch being just a few examples. Hand-dived scallops, mackerel caught in a nearby bay, mussels , and lobster from local creels feature when in season. Enjoy feasting on organic salmon, prime Orkney beef and seaweed-fed lamb from North Ronaldsay. All these are accompanied by locally grown vegetables, including the incomparable Orkney new potatoes, and followed by desserts that feature Orkney strawberries and raspberries - and lets not forget our own home-made ice cream and home-baked bannocks and soda bread... We have a fine selection of Orkney ales from the islands' award-winning brewery, and malt whiskies from the Highland Park and Scapa distilleries as well as other Scottish single malts. Add to these some carefully chosen wines and you have the ingredients for a memorable dinner. |
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u
A
sample dinner menu
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Appetisers Smoked
Haddock Soup Parton
Salad Deep-Fried
Megrim Fillets North
Ronaldsay Mutton Terrine |
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| 'If ever a restaurant could be said to stick to what's good and local, this is it.' Rick Stein's Seafood Lovers Guide | |
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Main Dishes Roasted
Monkfish Tails Trio
of Steamed Fish Grilled
Fillet Steak
main dishes are served with new potatoes and seasonal vegetables |
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'Enjoyed
it all from the watercolours on the walls, the memorable food, the smokeless
atmosphere, the delicious salmon and eggs and the rough cut marmalade.
Thank you.' Donald Smith, Edinburgh
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Sweets Panna
Cotta Lemon
Tart Strawberry
Shortcake
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| 'A wonderful stay with imaginative cooking and a very friendly welcome in a most comfortable room.' Dr Charles Marcus | |
| A.A. Restaurant Guide: | A Taste of Scotland Restaurant Guide: |
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"Seafood, prime Scottish beef and lamb are regulars, and specialities include Partan Bree (crab soup) and Orcadian fish stew. If available, home-made shortbread with Orkney strawberries and double cream is a must for dessert" |
"Alan Craigie consistently achieves a very high standard and is rightfully acknowledged for his culinary achievements" "Carefully selected Orkney produce, perfectly cooked" |
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Alan
Craigie - Macallan Personality of the Year 1997
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"Alan Craigie and his wife Joyce run the Creel Restaurant & Rooms, St Margaret's Hope, Orkney, to the highest of standards and demonstrate the importance of team work through their commitment to the quality experience they offer. The Creel has become a place of pilgrimage for gourmets and justifiably so, where Alan presents short, daily changing menus which vary according to the availability of local Orcadian specialities." |
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The Creel provides three individually styled rooms with colour TV, central heating and private facilities. All of the rooms have beautiful sea views over St Margaret's Hope Bay. The bedrooms were completely refurbished in 1999 to a very high standard, and they now provide spacious and comfortable accommodation, each with en-suite bathroom. Awarded three stars by the Scottish Tourist Board Breakfast at the Creel Porridge ~~~~~~ Grilled
local kippers ~~~~~~ Served with toast and home-made preserves, freshly ground coffee, tea, and fruit juice
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Alan
and Joyce Craigie
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© Orknet 2001
