Our family run restaurant offers freshly cooked British food, cooked simple from a small seasonal menu and daily specials. We are happy to cater for any dietary requirement with prior notice. We do recommend booking to avoid disappointment.
Restaurant closed on Tuesday and Wednesday.
The restaurant is open Thursday through to Monday
Lunch 12 noon till 2.30pm
Dinner 6.00pm till 8.30pm
Car park available with restricted access due to slope from the main road to car park*
We are currently revising our wine list while we are closed for refurbishment.
Ales, Beers & Cider
St Mungo Premium Lager 4.9%
Brewed in Glasgow named after St Mungo the patron saint of Glasgow and also fellow of the brewer monks. Not sharp or harsh like other lagers its natural carbonation and firm crisp taste perfectly counter its malty body. Clean fresh and refreshing
Pint £3.80 or Half Pint £1.80
William Wallace 500ml 4.5%
Based on a traditional Scottish 80yr old recipe a full bodied malty ale with a crisp, dry finish.
Dark island 500ml 4.6%
The nose on this beer is ripe and fruity married to interesting hop notes - the colour of a glorious red ruby wine.
Magners Cider 500ml 4.5%
the perfectly refreshing summer drink over ice with a crisp taste.
Thistly Cross Cider 500ml 7.2%
Made from the Apples from Belhaven fruit farm of Dunbar Scotland this unique cider is medium dry and has a slight sparkle with enhancers the fruit flavour.
Single Malts - £4 per 25ml measure
Ardbeg Aged 10 years 46% Vol
Typically most whiskies are chill-filtered and reduced to a 40% vol abv. However Ardbeg is non chill-filtered and has a strength of 46% abv which retains maximum flavour. A very delicate and complex whisky. It may become cloudy when a little water is added!
Bowmore Legend, Aged 12 years 40% Vol
One of the oldest distilleries in Scotland. A warm amber colour with lemon, pears and honey aromas, leading to peat smoke and dark chocolate on the palate. A remarkably long and complex finish makes this one of the best balanced of all Islay malts
Laphroaig Aged 10 years 40% Vol
During making the malted barley is dried over peat fires. The smoke from the peat gives Laphroaig its particularly rich flavour
Bunnahabhain Aged 12 years 40% Vol
Soft mellow whisky with a hint of peat
Lagavulin Aged 16 years 43% Vol
Dark, intense pungent and potent, with a deep smoky flavour it has an intense, long, ambrosial finish
Coastal West:Isle of Mull
Tobermory Aged 10 years 40% Vol
Distilled from unpeated malted barley gives it its light amber colour. A fresh lightly peated, smoky nose. The palate is medium dry smooth and fruity with a rich and well rounded finish. Makes this perfect introduction to an Island Malt
Talisker Aged 10 years 45.8% Vol
A soft smoky nose introduces an enticing, sweet taste. Full bodied and smooth, this muscular malt also has a robust, deep intensity. It has a long richly warming finish.
Arran Aged 10 year 46% Vol
The use of unpeated malted barley has helped create a beautiful rounded and well balanced single malt. No artificial colouring insures a natural colour along with a non-chill filtration giving it a more full bodied flavour
Highland Park Aged 12 years 40% Vol
The Northernmost Scotch Distillery in the world with a rich amble glow
and a distinctive taste of smokiness, heather & honey with just hint of peat.
Auchentoshan Aged 10 years 40% Vol
The only low land Malt triple Distilled, gives a sweet delicate flavour with a surprising depth of character. Ideal for those new to the pleasure of single malts
Glenlossie Aged 10 years 43% Vol
The distillery has purifiers installed between the Lyne arm and the condenser. This has a bearing on the character of the single malt produced whish has a fresh grassy aroma and a smooth, lingering flavour.
Deanston Aged 12 years 40% Vol
Callanders nearest distillery offers a distinctive flavour from the heather clad granite mountains and gently peat scented waters. A fine mellow single malt with fragrant, fruity and lingering after taste.
Tillibardine Aged 10 years 46% Vol
Already considered eminently quaffable adds to its excellence with this wood finished edition (carefully matured in oak casks, then gently finished in Sherry butts to add to the mellow qualities, this subtlety flavoured malt is to be treasured and enjoyed
Dalwhinnie Aged 15 years 43% Vol
Produced in Scotland highest (1073 feet) distillery .Smooth and clean with mellow subtle malt. Creamy vanilla and heather-honey sweetness, it finish is smoky and surprisingly intense.
Glenmorangie Aged 10 years 40% Vol
Employing 16 craftsmen (The sixteen men of Tain) to create this malt ensure the traditional values are embraced. The resulting single malt is renowned for its delicate and complex bouquet
Oban Aged 14 years 43% Vol
An elegant and glowing malt it marries the character of the island malts with the rich tasting Highland malt. Due to limited space production is always likely to exceed supply.
Macallan Aged 10 years 40% Vol
The curiously small stills with there unique shape help concentrate the flavour, then the finest cut (16%) is selected to fill the sherry oak cases, producing the natural colour. A hint of toffee and balanced dried fruits lead to a wood smoke and smooth palate with a spiced finish.
Royal Lochnagar Aged 12 years 40% Vol
One of Scotland smallest, Highland distilleries. Just beyond the boundaries of Balmoral Castle. A combination of twelve years in oak casks and the finest ingredients along with the distillers art produces the distinctive mellow flavour.
Welcome to Callander Meadows Recipe Book. From time to time customers will ask "How do you make that?".
Here I will post these recipes for you to try at home.
Scottish Fillet Steak with Mustard Mash, Spinach & Red Wine Jus
1 Fillet Steak 200grms
15ml Olive Oil
Mashed potatoes 100grms
Spring Onions 1 each
Arran Mustard 1tea spoon
Baby Spinach 50grms
Red Wine Sauce 50 ml (available at Sainsbury?s or Tesco)
*Alternatively use gravy Granules and flavour with half a glass of Red wine & a sprig of thyme
Diced tomato Flesh
Season and seal the steak in a pan with a little olive oil at the hottest setting. Reduce the heat and add 25grms of butter turning and basting for 8-12 mins for medium rare 12-15 mins for medium and 20 min+ for well done.
While the steak is cooking reheat mashed potatoes with butter, spring onion, mustard and seasoning. Heat red wine sauce and when the steak is almost cooked in a very hot pan with very little oil quickly wilt the spinach and season.
Arrange on the plate and garnish with diced tomato flesh and parsley leaves.
I hope you enjoy cooking & eating this recipe as much as I do.
*This Recipe has been adapted for home cooking
1 red cabbage
1 cup red wine
1 cup demarara sugar
1 cup sultanas
1 cup orange juice
125 grams butter
salt & pepper
Very simply quarter the cabbage and remove the core. then slice as thinly as possible.
Now for the hard part put all the ingredients into a pan and cook over a low heat with a tight fitting lid for 2 hours stirring every 20 minutes.
Then remove the lid for the last 20 minutes and let the cabbage reduce the cooking liquid, drain any extra liquid and serve.
This will store in the fridge for a week and reheats well in the microwave.
Granary Flour 900grms
Olive Oil 1 table spoon
Water 1pint (hot tap)
Salt 2 and a half teaspoons
Ground Pepper to taste
Mix the flour, salt & pepper then mix the water, sugar and oil combine in a mixing bowl until a dough.
Then when it has doubled in size knock it back and knead for 5 mins shape and prove until doubled in size again bake at 200degrees C for 20 mins then turn down the oven to 165dgrees C for another 20 mins remove form the tins and allow to cool for 30 mins before cutting.
Dark Chocolate Tart
500 grams of Dark Chocolate
500 ml Cream
2 egg yolks
1 tart lined with sable pastry and baked
Simmer the cream and chocolate until melted, cool and whisk in the yolks.
With the pastry tart on a tray in the oven pour in the chocolate filling and bake in a low oven 100c gas mark 2/3 for 45 minute checking regularly in make sure it?s not souffling.
When set remove from the oven and cool but do not refrigerate. Portion with a hot sharp knife and serve with Chantilly cream.
125grams icing sugar
3 table spoons of double cream
310 grams of plain flour
Cream the butter and sugar together then beat in the egg and fold in the flour allow to rest in fridge. Roll from the fridge and line the tart ring.
Bake blind in a hot oven gas mark 7 for 8 minute then brush the inside of the pastry with egg yolk and cook for another 2 minutes this creates a shell and helps to keep the pastry crisp when the filling is cooked.
- Pet Friendly
- Credit Card
- Free Parking
- Parking Facilities
- Golf Course Nearby
- Family Rooms
- City Centre
- Ironing Service
- Internet Services
- Bicycle Rent
- Horse Riding
- Wedding Functions
- Romantic Breaks
- Walking Holidays
- Country Retreat