Surveyed
Falls of Feugh sits beside the Water of Feugh where migrating salmon leap a series of rock steps below a Telford-era bridge, with a public viewing platform overlooking the falls and regular sightings of dippers along the bank. Chef Patron John Chomba, a Master Chef of Great Britain and Grampian Chef of the Year, has run the kitchen since 2013, building the tea room into a full restaurant and function suite. The daily menu runs from breakfast and Cullen skink through to baked cod with langoustine and curry bisque, served in a dining room and conservatory overlooking the river. A separate function suite hosts weddings and private parties. Visitors combine a riverside walk to the falls with lunch or afternoon tea.