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Our seasonal menus are built around Islay’s produce – from scallops hand-dived by one of our very own stillmen, to fruit and vegetables from our chef’s allotment – all while layering in tastes of our whisky in ways that feel inventive but natural.—Mark Littler, Forbes.com, 13 Mar. 2026 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