The fine dining restaurant at Boath House has been voted one of Scotland top 10 best restaurants. Head Chef, Charlie Lockley, has taken the restaurant from 2AA to 4AA rosette status in his 10 years of working at the country house hotel by using his skills to create exemplary well thought out dishes. Boath House have a five course, daily changing menu to provide variety for guests that dine at Boath House but to also take advantage of seasonal produce and specialities. The food is about the marriage of flavour combination and uncomplicated preparation. As Charlie says, "let the ingredients do the talking". The hotel’s kitchen gardens provide much of the organic fruit, herbs and vegetables for the restaurant and the honey comes from their own bee hives. Local suppliers provide high quality seafood (caught and delivered daily by West Coast fisherman), as well as meat and cheeses sourced from a nearby organic dairy.