The award-winning property launch their new evening dinner service, which is set to shake up Fife’s dining scene.

With an emphasis placed on affordability, value for money and top quality dishes, the concept promises a relaxed, fun night out, with a contemporary take on Scotland’s natural larder.


With the relaxation of many social restrictions, and the shift into Autumn, Managing Director Nicholas Russell and Executive Chef Kris Currie believes that this is the perfect time to launch the new initiative, where a single nightly service will cater for up to 60 diners in the property’s Orangery and six covers at the exclusive Chef’s Table.


Running at least until the end of January 2022, diners will be invited to enjoy a specially designed seven course tasting menu, which will change every six weeks. With a custom wine flight available in addition to vegetarian and vegan options, it is hoped that the concept will be able to brighten up the long winter evenings.




The move to concept-driven dining at the hotel follows a period of innovation undertaken by the brigade. During the 2020 COVID-19 pandemic, Balbirnie House Hotel became Scotland’s first cashless hotel, and went on to launch their successful Bistro al Fresco which saw 10 garden gazebos erected and socially distanced service introduced. Their Feast in the Forest was the first takeaway of its kind to be launched at the hotel and fed hungry Fifers with community spirit throughout the lockdown periods.




SEVEN by Balbirnie has been designed very much once again in a spirit of local community. Nicholas Russell has said; ‘through all hospitality challenges of the last 18 months we have been absolutely amazed at the ongoing levels of local support, and as a result, SEVEN by Balbirnie has been priced with our sincere gratitude for local community’.




Balbirnie House Hotel


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