The story
The Library at Douneside House in Aboyne showcases modern British cooking led by Head Chef Victor. He builds menus around ingredients sourced from the walled kitchen garden and neighbouring Aberdeenshire farms. His style prioritises honest preparation that highlights seasonal produce, often joining guests to discuss dish provenance.
The six-course tasting menu rotates according to estate availability, featuring lamb tartare tartlets, sea bass ceviche, and duck with artichoke. The kitchen excels with plant-based options, earning high marks for its vegetarian tasting menu. James, the sommelier, selects wines that complement these Scottish flavours while encouraging conversation over rigid etiquette.
The Library dining room features an open fire and walls lined with family memorabilia and photographs of visiting royals. Gentle, traditional hues create a tranquil space that reflects the wider estate's gardens. Service runs exclusively from Thursday to Saturday evenings, allowing the team to focus deeply on the multi-course progression.
Every dinner supports The MacRobert Trust, founded by Lady MacRobert to preserve the house as a place of peace after losing her three sons. The charitable model funds projects across Scotland, ranging from engineering awards to rural skills centres. Staff members like General Manager Melanie and Sommelier James bring this ethos to life through warm, knowledgeable hospitality.
Recognition
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