A five-star Highland hotel on the North Coast 500 has launched a new series of autumn and winter supper clubs, celebrating local ingredients, culinary craft, and the stories behind Scotland’s seasonal produce.
Links House at Royal Dornoch, one of the UK’s most northerly fine dining destinations, will host five exclusive events from September to December 2025.
Each evening will welcome just twelve guests, seated in the hotel’s private Anteroom, an intimate dining space lined with Douglas fir, candlelight and a real open fire.
The experience is designed by head chef Theo Creton and Master of the House Fraser Carruth, and will pair five-course tasting menus with storytelling from some of the country’s most respected producers and makers.
“We want to create something that goes beyond the plate,” said Fraser Carruth.
“Each supper club shines a light on the people and places behind the ingredients and celebrates what makes Highland hospitality so special.”
The series opens on 25 and 26 September with cheesemaker Rory Stone of Highland Fine Cheeses, known for his award-winning artisan dairy.
Guests will enjoy a menu built around Highland cheeses and seasonal accompaniments.
In October, the Anteroom hosts Champagne producers Jean-Claude and Marie-Caroline Fourmon of Joseph Perrier.
Two evenings, on 10 and 12 October, will offer insight into Champagne heritage alongside a paired menu created by the Links House kitchen.
Later that month, on 25 October, the supper club joins the Dornoch Whisky Festival with an evening of whisky and storytelling led by Stephen Rankin of Gordon & MacPhail.
A fourth-generation member of the Urquhart family and a Master of the Quaich, Rankin is widely regarded as one of the leading figures in Scotch whisky.
November’s event turns the focus to game, with Eric Nimmons of Seafield Game joining for two evenings on 28 and 29 November.
The menu will feature wild Highland venison and other seasonal dishes rooted in tradition.
The series concludes on 19 and 20 December with The Great Swap.
Head chef Theo Creton and Fraser Carruth will trade places for one night only, with Fraser returning to the kitchen, drawing on his past as an executive chef who once cooked for King Charles.
Meanwhile, Theo will take to the dining room to host.
“We want these evenings to feel like something you’ve never quite experienced before,” said Theo Creton.
“It’s about exceptional food, yes, but also warmth, connection, and Highland stories shared over the table.”
Each menu can be paired with a curated drinks flight, and bookings are open to both hotel guests and non-residents.
The Anteroom is also available for private groups of six to twelve for special occasions.
