Enquire Now
Press Coverage

Enjoy a taste of Luxury at Candacraig Burns Celebration

Poaching halibut in mineral water for pooches and trimming vegetables to precisely 13cm: there’s no food request too extravagant for private chef Mark Heirs.

“Walking through the halls knowing that Robin Williams and Sean Connery have dined here in the past is pretty special.”

Thank you to Rosemary Lowne of The P&J for speaking to Mark Heirs, one of our private chefs at Candacraig, ahead of our lavish three-day Burns event.

You can read the full article here.

Mark Heirs Chef Scallop 2stz7n109 768x513

Candacraig Stories

For moments of inspiration for your Highland escape, register for our newsletter.