THE INN AT KIPPEN

With award-winning chef Paul Smith and his wife Laura at the helm, The Inn at Kippen has become a firm favourite with locals and the wider Forth Valley Community. Serving up the best of the local larder with a range of innovative experiences, from themed banquets to virtual cook-alongs.

Waitress holding summer themed dessert on a blue plate

AWARD WINNING

Crowned Inn of the Year at the Scottish Hospitality Award 2022, Paul and Laura have been quick to make a mark despite the challenges of the past two years.

Taking over the restaurant with rooms in November 2019, they’ve had to think out of the box to connect with customers.

Laura said: “From virtual cook schools and date nights ‘In the Hoose’, to seafood festivals and Titanic themed 12 course banquets, we’re constantly innovating to create unforgettable dining experiences.

“For the P7s who couldn’t have a prom, we even held an on-line cookery and mocktails event.”

Paul added: “Although we’re now fully open for business, our cook at home boxes were such a hit that we’ve decided to continue with them.

“Running special themed evenings throughout the year to tantalise tastebuds.”

HOSPITALITY ROOTS

Paul and Laura bring decades of experience working in hospitality to their latest venture.

Paul said: “We met whilst working at events when we were young, and Laura grew up in a small country pub business.”

Before taking over the Inn, Paul worked as a chef at Mar Hall Hotel and Spa and Murrayfield Stadium.

Paul said: “In 2019 we were looking for somewhere to share our love of good, home-made comfort food using local produce that’s in season.

“We saw that the Inn was up for sale and went for it.

“We love the village and have loved creating a warm and friendly atmosphere.

“We get involved with the community as much as we can, from supporting the Street Fayre to the annual Christmas dinner for the elderly.

“We look out for our customers and if someone hasn’t been in for a wee while, we’ll give them a call to check they’re ok.”

Paul and Laura standing outside the Inn holding an award

LOCALLY SOURCED

Using local, seasonal produce is central to the Inn’s ethos.

Paul said: “We source all our ingredients as locally as possible.

“Using eggs from Old Leckie Farm in Gargunnock, dairy produce from Katy Rodgers in Fintry, strawberries from Briarlands Farm and meat from the local butcher Skinners. We even get our veg from just up the road in Arnprior.”