The Buttery — Restaurant in Great Britain

The menu at The Buttery showcases the finest in Scottish cuisine, with dishes that incorporate locally sourced ingredients and bold flavours. From succulent Aberdeen Angus beef to delicate West Coast seafood, each plate is carefully crafted to delight the senses.

Our starters were Beetroot and Fig - salt baked beetroot, roast fig, grilled courgette and marinated feta, roast walnut and honey dressing (£9.00) AND Scottish Smoked Salmon & Sea Trout with coriander and sorrel salad, dill and caper dressing (£12.00).

The combination of beetroot, roasted fig, walnuts and honey get me every time; its a flavour combination I just can’t say no too. The marinated feta came covered in a candied honey shell that really complemented the warm chalkiness of the feta. I thought the dish could do with more beetroot, it should be the star of the show!

The Salmon and Sea Trout were beautifully presented as a rose garden. The salmon and sea trout are wrapped together to create the roses which although look lovely, the individual fish looses its own flavour. A lovely dish, nonetheless.

Mains consists of Highland Venison (£30.00) Saddle of wild highland venison, sautéed savoy cabbage and black pudding, roast root vegetable gratin, gin flavoured raspberry jus AND West Coast Halibut (£32.00) Pan fried halibut, seared scallop, warm samphire, broad bean and courgette salad, parmentier potatoes, rose harissa hollandaise sauce.

The dish of Highland Venison showcased tender cuts of Scottish venison, sat in a pool of juniper berries and raspberry jus and perfectly seared to achieve a succulent and flavoursome masterpiece. I cannot recommend this dish highly enough.

The Halibut was tasty although only seared on one side with the fish tail or narrowest end of the fish fillet tucked underneath. Scallop was tender and the rose harissa did not over power this delicate dish.

Desserts were Chocolate Pecan Tart (£9.00) Dark chocolate, maple syrup and pecan tart, vanilla custard, candied ginger ice cream.

Sea Salt & Caramel Cheesecake (£10.00) Breton sable biscuit & sea salt caramel cheesecake, apple and pear spiced compote, calvados soaked golden raisins.

The desserts read wonderful on the menu and presentation is gorgeous, unfortunately the tart filling had split and the cheesecake base was almost as thick at the cheesecake filling and lacked the buttery crispness or snap of a biscuit base. The taste on both desserts were quite decadent, just the execution that was lacking slightly.

The Buttery staff are tremendous and I cannot praise them enough for their excellent service and exceptional knowledge. They really to know how to elevate the entire meal to new heights. They not only offer a warm and welcoming atmosphere, but they also possess a deep understanding of the menu, ingredients, and culinary techniques. Their expertise allows them to provide informed recommendations, offer detailed explanations, and accommodate individual dietary preferences with ease.

It was a true delight to be in the hands of serving staff that went above and beyond, effortlessly combining their expertise and hospitality to create great dining experience.

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Absolutely one of the best meals—and most lovely service—I've enjoyed in recent memory. Though it was a last minute decision and I was rather underdressed for such a gorgeous and classic dining room, this made no difference as I felt thoroughly cared for by the staff and the food did not disappoint.

Recommended by a Glaswegen friend of a friend, and though I can't eat as hefty a meal as I once could, the server helped me make all the right choices and spoiled me in exactly the right ways to make for a perfect dinner.

First, I was feeling something on the red meat side so was debating what sounded like a glorious beef dish or the venison (on a sauteed savoy cabbage with black pudding crumbles, a gratinée and a raspberry gin jus) and was leaning toward the beef as I've had some venison I didn't love and it was £10 less on the menu and I felt like splurging. My instincts were wrong—the server strongly encouraged the venison and also insisted I try the Cullen skink (even though I'd read about it and meant to have it at some point, was fearful it'd be too much food).

So I was served a bit of Cullen skink in a teacup as a treat and it was luxurious. Some describe it as like a thin chowder but I'd say the chef's preparation was more like a fine bisque, buttery, creamy, flavorful and fresh. (I'm thinking about this and, while fresh in memory, making a version right now at home in Chicago, where I've added a little cream, steeped the fish in milk before cooking the potatoes in it and water that'll reduce, and because i can't resist to doctor I've added a little saffron for color and aromatics and I still don't think this will be as good.)

But also the venison was the move—deliciously tender, perfectly on the pink side of medium rare, full of flavor, not a hint of gaminess... It was just an extraordinary dish.

If this restaurant isn't holding a Michelin star, it deserves one.

I particularly want to say I appreciated the warm advice and conversation of my server, who I suspect may have been the head waiter, with round glasses, an excellent beard of which I envy and a...

A place kindly recommended by a proud and authentic Scot for my first trip to this beautiful country and it truly exceeded expectations.

If I had to offer a critique, I’d say the décor feels a little dated, and the location isn’t where you’d expect to stumble upon such a rare gem. With that said, these points become irrelevant the moment you experience what The Buttery has to offer.

The service was absolutely exceptional. In an age where genuine hospitality is becoming increasingly rare, The Buttery not only sets the gold standard but exceeds it. The staff were warm, attentive, and struck the perfect balance between professionalism and friendliness. It’s clear they take real pride in making each guest feel welcome, and to this, I take my hat off to the team for delivering such a memorable and refined dining experience.

The food never fell short. Every dish was presented with care and cooked to a high standard, showcasing real attention to flavour and detail. Nothing felt rushed or overly fussy; just beautifully prepared, comforting food done exceptionally well. A special mention must go to the bread, which is made fresh in-house by their own bakers, which is an impressive touch that sets them apart from places that rely on mass-produced shortcuts.

The pricing was also fair, offering excellent value for the quality of both the food and the service.

In short, The Buttery was a true highlight of my trip and a top-tier recommendation for anyone...