The story
In the historic village of Muthill, at the foothills of the Scottish Highlands, Coorie Inn offers a warm and welcoming retreat. This 18th-century coaching inn has been transformed into a destination for exceptional modern British cuisine, earning both Two AA Rosettes and a Michelin recommendation.
The restaurant’s culinary team focuses on sourcing the freshest, local seasonal ingredients to create outstanding modern Scottish dishes with a creative twist. Menus are produce-led and change to showcase the best of Scotland’s larder, from the catch of the day at the local fish market to seasonal game and vegetables from nearby growers like Tomnah'a Market Garden. The kitchen works with artisan partners including Gilmour Butchers for grass-fed beef, Ochil Foods for Scottish shellfish and venison, and Strathearn Cheese Co. for artisan cheeses.
The dinner menu offers a refined yet approachable selection. Starters might include a Boudin Blanc with confit duck or a delicate Scallop Ravioli with prawn and confit fennel bisque. Main courses range from North Sea Cod with truffle pesto to Venison Loin with cherry jam, and a Tweed Valley Rump Fillet with bordelaise sauce. Desserts, such as a vanilla cheesecake soufflé or a classic Tart Tatin, round out the experience.
The Bar & Lounge, with its open fires and cosy seating, is the perfect place for pre-dinner drinks or a post-dinner malt. The atmosphere throughout is relaxed and inviting, whether you are stopping in for a Sunday Roast or a full evening’s fine dining.
Coorie Inn also offers six stylishly decorated bedrooms for those looking to extend their stay, with a hearty Scottish breakfast served each morning. It is a pet-friendly inn with free on-site parking, making it a genuine retreat in the Perthshire countryside.
Recognition
Ambience
Details
History
To ‘coorie in’ is an old Scots verb meaning to hunker in for protection. Nowadays it evokes a snuggled sense of cosiness – akin to the Scandinavian concept of hygge. For chef-owner Phillip Skinazi it's a clear statement of intent. This is a place to be welcomed, warmed and cossetted after a country ramble, a day of distillery tourism or even a wader-deep quest in the river Earn for elusive wild salmon. Decor picks up on the exposed solidity of the original 18th-century building, with a colour palette and ambience of rural landscape incorporating quirky features (a leopard astronaut portrait), alongside the standard stag's heads, proper fires and friendly informal service. On the food front, classic culinary foundations are matched with more personalised touches to maximise local, seasonal ingredients. A wild venison tartare is satisfyingly rough-chopped, well-seasoned and paired with cured yolk and bone marrow, while scallops are perfectly caramelised to ensure sweetness against their brisk partnership of blood orange, fennel and chilli. Damsel Bakery sourdough and home-cultured butter effectively mop up any last morsels. Butchery skills are evident throughout and Sunday roasts are rightly praised – perfectly rare local pork loin with hay-baked artichokes and a popping aubergine chutney achieves depths of flavour that exceed its apparent simplicity. There are plenty of wines available by the glass – with some good advice on less-common list inclusions – and of course, cocktails. After-dinner drinks also feature gems from the nearby Glenturret distillery.
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