Our Food & Drink
We (Sarah Jones and Jane Stuart-Smith) started the Whitehouse in 2003, so that anyone who came to eat with us could sample our delicious local food. We are blessed in that we live in the midst of a stunning natural larder. However, sourcing regular and consistent supplies is not always easy due to the weather and the ferries. We source our food from as close to home as possible, such as on the Isle of Mull or indeed 3 miles down the road at Ardtornish Estate. We are also great believers in keeping food miles down and cooking with produce that is locally grown by small scale passionate producers. Our menu changes daily as we are dependent on what is available locally: our giant prawns are creel caught in Loch Aline, the Sound of Mull is the home of our hand dived scallops (harvests are weather and tide dependent) and the mussels come from the award winning Inverlussa mussel farm on Loch Spelve on Mull.
We serve wild venison, beef and lamb from Ardtornish Estate. We have started a very happy relationship with the Ardshealach Smoke House, who we get our smoked salmon from. Christoph has tweaked his recipe for us and we think it is delicious! We are also using Tobermory Fish Company's smoked products this season, too. They, like us, were finalists in the Highlands and Islands Food Awards last season. Their smoked mussels are a definite favourite with the team.
Lesley, Sarah's mum, ably assisted by Archie (8) and Eadie (5), grows as much of our vegetables as possible in her magnificent garden at the back of the restaurant. This year, Lesley is expanding her range of salad leaves and "going big on pak choi". Lesley also has a flock of unruly chickens - although Speckly, (who has replaced Charlie the Cockerel who came to an untimely end courtesy of a pine martin we think) belongs to Archie. We also hope to be taking as much produce from the new allotments that are flourishing in the village.
Lee makes all our own bread each morning using Dove's farm organic wholemeal, spelt and rye flours. We never quite know what else he is going to put in the loaves but the aromas wafting through the restaurant and the shop are tantalising.
We also forage for wild foods such as garlic, chanterelles and wild fruits. Mike has occasionally been spotted emerging from certain secret spots looking very happy when he has tracked down a new source of chanterelles!
You can check out an example of the food we serve by clicking onto the menu.
We have been working with L'art du Vin for a year now. Philippe has been incredibly helpful in helping match wines to our dishes and we are delighted with the feed back we have been getting. We also have a wide range of locally brewed beers including Loch Fyne Ales, Heather and Seaweed ale and beers from the Orkney, Oban and Tobermory breweries.
The following are critical to our success:
Ardtornish Estate: Venison, beef, lamb and mutton.
Connage Highland Dairy: Clava organic brie
Eilidh Boult: Ardtornish quails and quails eggs
Great Glen Game: smoked venison and other meat products
Highland Whole Foods Inverness: dry goods beers and soft drinks
Highland Fine Cheese: Strathdon Blue
DW Watts Oban: smoked and white fish
Invelussa Shellfish: Isle of Mull mussels
Isle of Mull Cheese Co: Mull cheddar, Mull Blue and pork
Lesley Jones Gardener Lochaline: salad, herbs,vegetables grown to order and chicken’s eggs
MacClouds of Stornoway: Black pudding
Macleans Highland Bakery: Benbecula oatcakes
Moidart Smokery: Smoked Salmon
Archie Kennedy Lochaline: Duck eggs
Letterfinlay Food and Catering
Summer Harvest: Rape seed oil.
Whisky: Glengoyne Distillery, Glenmorangie Distillery, Oban Distillery, Springburn Distillery, Tobermory Distillery, Tomintoul Distillery, Laphroagh Distillery, The Isle of Jura Distillery.
Other: Blackwood’s distillery: vodka and gin, Humphrey Errington Fallachan, Loch Fynne Ales, William Bros Brewery: Froach and Kelpi ales, Isle of Arran Brewery: blonde, dark and pale ale, Forth Wines.