Drink in the scenery, then eat it. Scotland’s countryside does more than provide us with spectacular views, it has an abundant larder too. Needless to say, in the Ballathie kitchen, Head Chef Scott Scorer makes full use of the cornucopia of all that is seasonal and good.

At Ballathie we are blessed with a Breakfast Room that has a simply calm and breathtaking outlook – looking over manicured lawns towards the famous River Tay.

Seating up to 90 guests comfortably, the breakfast room is elegantly beautiful, ideal to share your first meal as husband and wife together with your loved ones and friends.

For weddings with numbers over 90, we can arrange a fully serviced marquee in our stunning grounds adjacent to the hotel. Prices for the Marquee vary, depending on style and size, however Gail Schofield, our Deputy Manager is adept with the knowledge of having organised many Marquee’s over the years. She will happily guide you and suggest options, before providing a comprehensive quotation for you should you wish to consider a Marquee for your Wedding Breakfast and evening Party.

Each and every menu, Chef Scorer has created, is full of the freshest and highest quality ingredients. We request that you choose a set menu for your guests, from the selection Chef has created.

This ensures that your wedding breakfast is of the utmost quality and highest standard – to be enjoyed by all of your guests. Alternatively, you can ask Chef to prepare a bespoke menu for you, using your favourite ingredients, which he will do in an imaginative way, ensuring seasonal produce is used where possible.

Special diets and requests can be catered for individually on request.

Late Availability

Ballathie House has some late availability dates left for February and March 2018. CLICK HERE FOR FURTHER INFORMATION.

"A truly memorable wedding meal of quite superb quality. Every guest was superbly catered for by attentive staff, with the tenderness of the dishes beautifully complemented by the excellent wines"
TOM PETERKIN,
SCOTLAND ON SUNDAY,
AUGUST 2014