A new chapter at Kilcamb Lodge

As we head into autumn and winter, we're moving to a smaller, more personal way of running Kilcamb. The two of us will be looking after our guests ourselves, offering comfortable rooms, a warm welcome and home-cooked breakfasts and dinners for everyone staying with us.

From 1 October, dining at Kilcamb is just for resident guests, and we're no longer taking outside table bookings. If you hold a gift voucher or already have a booking with us, please don't worry: we'll honour it as arranged, and voucher holders can still join us for lunch or afternoon tea throughout October.

It's a change, but the heart of Kilcamb stays exactly the same: a beautiful spot on the shores of Loch Sunart, and a genuinely personal welcome to this quiet corner of the West Highlands.

Basia & Raymond

Dining with us:

Staying with us means waking up to a hearty Highland breakfast and sitting down to a relaxed, home-cooked dinner in the evening, all without leaving the Lodge. Our dining is now just for resident guests, cooked and served by us, using the best of what's local and fresh.

Breakfast

Breakfast is served each morning and sets you up for a day on the peninsula. Expect freshly cooked choices alongside a help-yourself table of fruit, yoghurt, pastries and good coffee. Let us know if you have any dietary needs and we'll happily look after them

Dinner

In the evening we serve a short, changing dinner menu built around local produce: seafood landed nearby, Scottish meat, and vegetables and herbs at their seasonal best. 
It's unfussy, generous cooking, served in comfortable surroundings with a well-chosen wine list and a dram or two by the fire afterwards if the mood takes you. 
View our Brasserie menu (please note this is subject to change)

Local produce

We're lucky to be surrounded by some of Scotland's finest larders, from the lochs and sea around us to the farms and smokehouses of the West Highlands. Wherever we can, that's where our food comes from, and much of it is prepared fresh on the premises.