The Azalea positions itself within the Castle’s celebrated Walled Garden, overlooking the picturesque Azalea Pond with its Monet-inspired landscapes. Its glass structure creates a seamless blend between interior dining space and the surrounding gardens, offering guests an immersive horticultural experience regardless of season or weather.
A culinary journey through Scotland’s natural bounty
Executive Chef Peter Howarth leads a talented team committed to what they describe as “seed-to-service” cuisine. This philosophy places sustainability and locality at the heart of The Azalea’s culinary identity. Nearly 80% of herbs featured on the menu grow just steps from the kitchen, with curry plants and marigold leaves among the aromatic varieties cultivated on-site.
The dining experience begins before guests even reach their table. A guided stroll through the Castle gardens allows diners to witness firsthand the herbs and seasonal vegetables that will later appear on their plates. This thoughtful introduction creates a narrative thread that connects guests to the origins of their meal.
“The Azalea will offer a truly exceptional dining experience where atmosphere meets outstanding cuisine,” explains Executive Chef Howarth. “Our seed-to-table approach highlights the finest locally sourced ingredients, along with estate-grown vegetables and herbs. By focusing on fresh produce, we bring the authentic taste of Scotland to every guest.”
The menu showcases Scottish provenance through dishes such as St. Bride’s Chicken with Wild Mushrooms and Tarragon Sauce, and Rib Eye of Prime Scottish Beef ‘Au Poivre’ with Pomme Frites and Glenapp Garden Salad. A dedicated drinks menu featuring signature cocktails complements the seasonal fare.
Five distinctive dining environments under one historic roof
As one of Scotland’s few remaining Moncur and McKenzie Glasshouses, the venue divides into five unique dining areas, each with its own character and charm. The Fruit Room houses fig and peach trees, while The Vine Room features century-old vines climbing the walls. For those seeking water elements, The Pond Room incorporates a goldfish pond into its design.
The Atrium bursts with botanical colour, and The May Stock Room provides a light, spacious setting for larger parties. Beyond the glasshouse, The Bothy offers an additional dining space enriched by rotating exhibitions of local artwork.
The restaurant maintains a relaxed yet elegant atmosphere throughout these varied spaces. The magnificent glass structure invites the outdoors inside, while the UNESCO-protected dark skies above the estate provide opportunities for tranquil stargazing during evening meals.
Balancing heritage with innovation
Managing Director Jill Chalmers views The Azalea as a significant enhancement to the Castle’s existing culinary reputation. “The Azalea will be a substantial addition to our established 3 AA Rosette fine dining restaurant,” she notes. “This versatile venue will attract international, domestic, and local guests, while offering an ideal setting for celebratory milestones such as weddings and anniversaries.”
The restaurant preserves and showcases the estate’s rich architectural heritage. The Victorian McKenzie and Moncur Glasshouse represents a rare surviving example of its kind in Scotland, now thoughtfully repurposed as a dining venue that honours both history and natural surroundings.
With its combination of exceptional food, commitment to sustainability, and memorable setting, The Azalea positions itself to become one of Scotland’s most distinguished dining destinations. The restaurant exemplifies how historic properties can evolve to meet contemporary expectations while maintaining their essential character and connection to the landscape.