Review on The Cock & Bull
This low nineteenth-century hostelry started life as a shepherds' watering hole and pit-stop, but these days it has higher ambitions. The views out towards the North Sea are as good as ever, but the place now operates mainly as a lounge bar-cum-restaurant with a modern conservatory extension tacked on to the original inn.
The restaurant (and bar) are both filled with a clutter of artefacts and curios, but the food strikes a thoroughly modern note. Starters of roast boneless quail with mushroom and chestnut stuffing or filo parcels of Arbroath smokie and Stornoway black pudding lead on to slow-roast Newburgh pork belly with parsnip purée and cider jus or loin of Grampian venison with poached pear and a potato and ginger rösti. To conclude, perhaps orange marmalade pudding with Drambuie custard or dark chocolate fondant with Kirsch sorbet.
A daytime bar menu serves locals and visitors with a friendly line-up of smoked haddock fishcakes, venison burgers, Thai red curry and the like. There are Scottish real ales on tap and a decent list of affordably priced international wines. The Cock & Bull won the "Scottish Gastropub of the Year" at the Scottish Restaurant of the Year Awards 2012.
The Cock & Bull is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern Scottish
Chef
Graham Mitchell
Restaurant Opening Times
Breakfast: 10.30 - 12.00pm
Lunch: 12.00 through until
Dinner: 9.00pm (7.30pm Sun)
Accepted credit cards
Visa, Master Card, American Express
