Pottery House Loch Ness B&B

Pottery House
Loch Ness B&B

Loch Ness View

Favourite B&B Recipes


Do It Yourself Museli


Breakfast Varies Each Day


Rolls Fresh Every Morning


We like to swap the breakfasts around each day and try different dishes to keep things interesting, especially for guests staying more than one night. It also helps us as we don't want to keep cooking the same thing every morning.

We often get asked by people for the recipe for various items, so decided it was time we included a recipe page on our web site, containing the ones we get asked for most frequently.

So, here we go....

Breakfast Pancakes

Our Pancakes Are Always PopularVery quick to make and lovely both sweet with sultanas or blueberries cooked into them, or plain and served with bacon and scrambled egg. We find maple syrup goes great with them whichever style you go for.



Raspberry Jam

Home Made Raspberry Jam. YumDue to the long hours of day light in the Highlands soft fruit grow incredibly well here, particularly strawberries and raspberries, that's why Scottish raspberries are famous. And what better keep that beautiful summer flavour for all year round than making jam.



Rhubarb And Ginger Jam

Rhubarb JamWe make all our own jams and marmalades at Pottery House, however this is the one we most frequently get asked for the recipe. If you've never made your own preserves before do have a try, it's not difficult and the results are far superior to shop bought preserves. 



 Potato Bread Rolls

 Granary Rolls

Rhubarb JamOur freshly baked rolls with breakfast each morning have always been very popular, here are the recipes for our two most popular varieties.




Rhubarb JamYou can't beat the sharp tang of home made marmalade over the shop bought stuff, and it's fairly easy to make. However seville oranges are only available in the shops in late January and February, so ensure you make enough to last the year.



Half Pound Cake

Rhubarb JamThis is one of the options in the Pottery House picnic basket, a home made fruit cake, with a splash of whisky. It's a very traditional British recipe, so called because most of the fruit is added in quantities of half a pound. Now days that's 225g but a "225 Gram Cake" doesn't have quite the same ring to it.