Corrour Station House Restaurant is situated in the midst of a 57,000 acre Highland estate and, with 17 miles laying between it and the nearest public road, is only accessible by foot or by train (see 'Getting Here')
Ollie Bennett has brought a menu packed with hearty and traditional Scottish fare served with a refreshing twist, showcasing the Corrour Estate’s home-grown venison alongside West Highlands seafood and, where possible, exclusively locally-sourced ingredients. Alongside life and business partner Lizzie Mackenzie, CSHR has burst on to the Lochaber and West Highland gourmet dining scene in spectacular and very rapid style. Satisfied diners’ recommendations are making sure that word is spreading fast about the wonderful convivial atmosphere, breathtaking views out of every window from every table and the well-stocked bar which serves a full range of spirits, liquers and locally brewed beers, including the restaurant’s own ‘Corrour Gold’ brew.
Chef Ollie honed his culinary skills in Browns restaurant in Edinburgh’s fashionable George Street district. Lizzie, a native of the Isle of Seil near Oban, has worked in many west coast & Edinburgh restaurants alongside a rural 'agriturismo' in Tuscany. This experience has given both a comprehensive take on the skill of creating and serving first-class food and dishing up memorable hospitality.