Scottish Breakfast at Torlundy House.
The perfect place to start the day. With views of Ben Nevis, Melantee and Carn Mor Dearg – weather permitting. Our Scottish Breakfast menu, is extensive. Produce sourced locally when possible – Fresh Seasonal Fruit/Fruit Compote, Yoghurt, Cereals, Porridge, Fruit Juice, Tea, Coffee, rolls, bread, toast, preserves and a few daily extras.
If you have a special dietary requirement please tell us when you make your reservation. We will endeavour to obtain items such as vegetarian, soya products, lactose free milk, gluten free bread etc. We don’t have a large demand for these items therefore prefer to obtain them freshly for you.
Torlundy House has been awarded the VisitScotland “Taste our Best” standard due to our usage of local Scottish Breakfast ingredients in our menu.
Seating is flexible (whilst maintaining 2 metre spacing) to allow tables for 1 or up to 4 people, furnished with solid oak tables and chairs. Our buffet is currently suspended (safe stay guidelines), however each table will have some items in containers and other sealed items will be available from chilled / covered displays. Fruit / Speciality teas and coffee freshly made for you will be brought to your table along with some items that cannot be displayed openly.
Breakfast is available between 7.30 am and 8.45 am. However, this may be altered to cope with private breakfast times where requested. We do not offer late or early breakfast, however if you have to leave very early then provided we are notified at least 24 hours in advance we can provide a breakfast to go option.
The pictures below show our normal breakfast items. This will vary as we will not be able to offer a buffet during these current times. We will also not be offering any cooked items except porridge. Most of our breakfast items will be pre-wrapped to ensure freshness and health safety.
- Table for 2
- Fresh Breakfast Fruits captured by Luca Volpe
- Table for 4
- Selection of cereals
- Extensive Breakfast Buffet
- Healthy Breakfast Fruit
- Smoked Salmon & Scrambled Eggs by Luca Volpe