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There is nothing quite like some freshly baked toasted bread and butter (see our next post for butter on 15th January)…and why not add some of your newly made Seville orange marmalade to top it off…yum!

Here is our recipe for some great bread and if you don’t fancy the beer you can substitute this for warm water instead.

Lovat Beer Bread


250g    Granary flour

250g    Scottish white bread flour

15g       Fresh yeast or 7g dried yeast

9g         Isle of Skye sea salt

300g   Scottish ale or stout – we use Cairngorm Black Gold or Gladeye IPA

Scottish oats or seeds for dusting


Warm the beer to approximately 30°, add yeast and mix to dissolve.  Mix both the flours and salt together, then add the liquid

Knead in a mixer for 10 minutes

Cover the bowl with cling film and put in a warm area to prove – doubling in size.

When doubled, lightly punch the dough to deflate it then knead again for a further few minutes and shape then place the dough into a floured bread tin or onto a tray.

Lightly spray with some rapeseed oil and sprinkle on some oats/seeds then allow to rise to twice its size again.

Put into a pre-heated oven at 220° for 5 minutes then drop the temperature to 200° and continue cooking for 15 minutes or so until cooked.  Leave to stand for 5 minutes before slicing.


If you would like to join us in the Brasserie to sample our freshly baked bread (please note we are opening again from 7th February) – we would love to look after you so please contact us to make a reservation on  Alternatively, send us some of your photos on freshly baked bread!

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Post by Caroline Gregory

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