[Note - The Cross was bought by Derek and Celia Kitchingman in 2012, who appointed new head chef Ross Sutherland. The below article is just for reference.]

We are passionate about the quality, seasonality and provenance of the food we serve at The Cross and, whether sourcing for dinner or breakfast, we spend a great deal of time in seeking out the best local and Scottish suppliers.

At nearby Rothiemurchus Estate, Johnnie and Philippa Grant and their team share our commitment to excellence and enthusiasm for fantastic produce and good cooking. Wild red and roe deer roam the estate, ensuring that the deer live a healthy life grazing the sweet grasses of the estate’s forests and hills. Each animal is carefully selected, and hung for a few days before the Rothiemurchus butchers, Brian Dey and Fraser Sharp, expertly prepare it for our restaurant. Highland beef is also farmed on the estate – the pedigree herd is traditionally reared and the cattle are naturally produced then they are ‘hung’ for four to five weeks on Rothiemurchus before it leaves on its short journey to The Cross.

Guests and restaurant critics alike admire the estate-reared produce that we use and the way in which we cook and present it, and many subsequently visit the Rothiemurchus Farm shop to buy fresh produce.

●David and Katie Young own The Cross at Kingussie, Inverness-shire, 01540 661166, www.thecross.co.uk

●Rothiemurchus Estate, by Aviemore, Inverness-shire, 01479 812345, www.rothiemurchus.net