Set above the rolling farmland of the Howe of Fife, the Kingarroch Inn is a charming 18th century coaching inn that marries continental cuisine with the hearty and traditional fayre of Scotland. Our historic buildings have been restored sympathetically to offer a contemporary yet warm setting in which to dine, to wine, and to relax.
Our passion is great food and great service. We believe that each and every guest deserves only the best from the moment that they arrive: a warm welcome from our staff; a pre-supper cocktail – using the best ingredients and perfectly-mixed; the finest cuts of meat and seasonal produce cooked to perfection; and attentive, yet discreet, service.
Our hope is that the Kingarroch Inn offers a little something for everybody: an intimate setting for a romantic fireside supper; a light and open garden lounge perfect for family celebrations; a chance to gossip over a seasonal lunch; a menu to tempt the youngest – and fussiest – gourmands; and ales and wines to match every gastronomic delight.
We look forward to welcoming you at the Kingarroch Inn.
Bryan & Michelle
Lunch 12pm – 2pm
Supper 5.30pm – 8.45pm
Now Open All Day
12pm – 8pm
The perfect dish requires the perfect wine. Our list is a labour of love – each wine is selected by ourselves to balance the aromas, flavours and textures of our dishes. Our wines are sourced from the finest independent vineyards and wineries and each wine adds to the occasion – be it one of our delicious, yet inexpensive, house wines or one of our more extravagant and refined vintages.
Each dish is matched by a wine of comparable character, depth and flavour. The clean and elegant, yet slightly sweet, palate of our Gewurtztraminer is ideal for spicy Asian dishes while the Galician Albarino offsets the rich flavours of our seafood. For game dishes, the Nostros Carmenere Reserva from Chile is a match made in heaven – its chocolate and tobacco flavour stands up to the richness of the pheasant and venison dishes that feature on our menus.
Our search for wines that complement the flavours and textures of our dishes extends to our selection of dessert wines and ports. The intensity of pears, poached in spiced wine, is matched by the robust flavours of the Niepoort Ruby Dum and our warming puddings, laced with dates and toffee, are matched by the lightness of the Tawny Dee and the depth of the 1996 Fonseca.
Our signature is the Iberian Black Pig. An ancient breed that is native to the Iberian peninsula, the Black Pig is reared in the dehesa, a protected ecosystem of grassland within the southwest that is studded with Mediterranean encinas (oaks). The acorns of these giants, the bellota, are gorged upon by the Black Pig and their minerals and natural protein enrich the meat.
Dark in colour and marbled with fat, the meat of the Black Pig is succulent and tender, its flavour distinctive yet nuanced. The legs of the Iberian Black Pig, the Jamon Iberico Bellota, can be found in most bars and restaurants throughout Iberia – these cuts hang from above and continue to mature in the dry air. A platter of Jamon, balanced by cheese, olives and vine-ripened tomatoes, is simply divine.
The Black Pig is one of Iberia’s genuine gourmet delights. We’re proud that our association with this beautiful and vibrant region continues at the Kingarroch Inn.