Formerly known as The Ramsay Arms, the newly opened Roebuck Inn at Fettercairn in the foothills of the Cairngorms National Park is bucking a national trend for rural pub closures. The refurbished Inn, which was mothballed by previous tenants in August 2022, re-opens following a luxury revamp to the lounge, bar and restaurant as well as its menu and comes with an impressive history having played host to Queen Victoria and Prince Albert.
The new menu has been created by chef Phil Lynch and, in the bar, includes a range of ‘Nibblings’ including lamb doner Scotch egg, a poke o’chips and chip butties. The dining room also features a wide range of dishes including pigeon, venison, brawn, skate, oysters and steak. There is also A Wee Folks menu catering for the younger diners as well as a separate vegan menu too.
The Inn is part of the neighbouring Fasque House Estate family and the opening has created over 20 new jobs including that of general manager Brian Caithness who says, “We are delighted to be welcoming diners to The Roebuck Inn following the transformation from The Ramsay Arms.
“It has breathed new life into a shuttered and somewhat run down business. Rural pubs and inns may be on the endangered species list in some rural towns, but here in Fettercairn we’re investing in the community and delivering for the local economy with new jobs for those living in the region as well as attracting visitors to the village.
“A pub can add so much to a local community – it’s a social anchor, generating income and employment as well as giving pleasure in socialising.
“We have been overwhelmed by the positive response we have had from locals and visitors alike since we opened our doors. We are proud of our food and drink offering and our team’s commitment to providing great service and hospitality.”
Chef Phil Lynch, an Edinburgh native, has worked in a number of food led bars and high end eateries over the last few decades including Oloroso, The Bon Vivant (where he and Brian first worked together) and more recently Ondine.
He said, “Our menu is inspired by the best of Scottish produce and showcases the seasonal ingredients we source from local farmers and suppliers. We care about food miles and sustainability, so we try to minimise our environmental impact and support the local economy.
“I am also a great believer in minimising waste so my dishes often have a ‘nose to tail’ pedigree. I also enjoy foraging for wild foods that add a touch of freshness and flavour to our dishes and the Fasque Estate is a perfect hunting ground for me.
“Our aim at The Roebuck Inn is to create a memorable dining experience that celebrates the diversity and quality of Scottish cuisine.”