Kildrummy Inn

The story

Kildrummy Inn: Award-Winning Modern British Cuisine in Alford, Aberdeenshire

Kildrummy Inn, a family-run coaching inn dating back to 1828, sits in the Aberdeenshire countryside near Alford, at the edge of the Cairngorms. After a full restoration in 2023 – which saw the restaurant move into the former Volunteer’s Drill Hall, built in 1866 – the inn now offers an award-winning dining experience that has earned a Michelin Recommended accolade for 2026.

The chefs and their philosophy

Chef David Littlewood leads the kitchen. A Masterchef of Great Britain and past president of the Federation of Chefs Scotland, his career began in Aberdeen in 2001 and has earned him titles including Grampian Chef of the Year and Scottish Chef Team of the Year. His ethos: focus on flavour and execution, showcasing high-quality local ingredients.

Alongside him is Alexandria Hay, a Kildrummy fixture since 2014. She was the first female chef to win the Pastry Chef of the Year competition and reached the quarter-finals of BBC Masterchef The Professionals. Her approach is to use fresh, seasonal produce from local suppliers, which means the menu changes regularly – sometimes daily.

The dining experience

The restaurant serves Modern British cuisine built around Aberdeenshire's finest produce. Menus for lunch, dinner, Sunday lunch and children are available, alongside a sample tasting menu. The team is careful to let the ingredients speak, concentrating on clean flavours rather than unnecessary complexity.

The setting matches the food: a restored drill hall with an outside terrace, a cosy lounge bar, a private dining room, and a Whisky Snug for those who want to explore Scotland’s national drink. The inn also offers fly fishing on local rivers.

A living piece of local history

Run by David and Sophie Littlewood, with their children helping across the business, Kildrummy Inn has been serving travellers and locals for nearly two centuries. Originally a stop on the Lord Forbes Coach route, the building has also served as a farm, a post office and a garage. But at heart it has always provided food, drink and accommodation. That tradition continues today with a kitchen that earns national recognition and a warmth that makes every guest feel part of the story.