The restaurant’s named after our founder – Thomas Henry Meikle, and brought right up to date by executive chef Bruce Price and his team.
We think Thomas would have approved – the high ceilings, enormous windows and rich colours are just so, as is the attentive but unfussy service. He might even have recognised some of the dishes – although these days we specialise in classic British food with a 21st century twist.
Of course, if you're under 12, the Meikle is where you'll feast on your favourites at our famous children's high tea. That means tasty food for you, before heading off to BIG Country while mum and dad do their own thing for dinner.
And we’re certain he would have nodded in agreement at Bruce’s commitment to finding the best local ingredients of the season. All carefully prepared to showcase the natural flavours and colours.
There’s just one sticking point. Today, the Meikle Bar boasts a wall of fine malt whiskies, and a selection of Scottish Vodka and gin – alongside Victorian classics like St Germaine and Absinthe.
Thomas, though, would not have been amused – Crieff Hydro was entirely dry for its first 125 years.