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The menu features Scottish cuisine made from local ingredients, like scallops collected by one of the distillery’s stillmen, local venison, and vegetables grown on the island, while a whisky trolley patrols the dining room offering a range of drams each night.—Devorah Lev-Tov, AFAR Media, 8 Sep. 2025 Robin Morton, a stillman, told me with a hearty laugh.—Liza Weisstuch, New York Times, 23 Apr. 2018
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