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The Wined & Dined Story

Decorative artwork made from locally found wood. This is made from the off cuts of a hedge trimming, and constructed to resemble an ornate wall clock, although there's no timepiece, it's merely suggested.

Wined & Dined started out in 2012 as a mobile catering company covering the whole of Argyll and beyond. In fact, our name comes from the idea that we would bring our fine dining experience to the comfort of your home or to your private function. To this day we still offer a private catering service, freshly preparing high quality, seasonal dishes for birthdays, weddings, canape parties and even for Christmas.

Early in 2014 we took up residence in the restaurant of The Oakbank Hotel in Sandbank, near Dunoon, and made a name for ourselves offering an exclusive dining experience that was popular with locals and tourists alike. The restaurant went from strength to strength, and by 2017 we’d outgrown the hotel’s dining space and sought out our own premises.

As luck would have it the Boathouse, on Victoria Parade in Dunoon, came up for lease in 2018. It’s a beautiful building, with great views, in a stunning location making it the obvious choice for us at the time. The location of the new premises combined with the high quality of our food and service meant that we quickly started attracting foodies from all over the world, and outgrew The Boathouse.

We cast our search for a new home further afield and enjoyed another year in a premises with a long history and rich heritage: Habbies Bar & Grill in Kilbarchan, near Paisley. In 2020 we launched our own branded gin, called Doon The Watter, named after our home-base – Dunoon.

When the pandemic hit we returned to the Cowal peninsula and began serving fine food to people’s front door. This sort of wandering chef approach is a modern, agile way of doing business that keeps overheads down so we can bring you fantastic food at reasonable rates.

Delicious Food.
Creative Cuisine.

Absolutely great dinner at Wined and Dined last night. David is so passionate about food and gin, and that is infectious. We would come back again in a heartbeat. Loved the blaggis starter!

Our Head Chef, David

Head Chef, David Carson, plating up smoked prawns, pan fried scallops and wagyu fillet steak
The fresh pasta is added to the pan with the mushrooms and vigorously tossed.

Currently, David is Owner, Head Chef and Manager of Wined & Dined. This is a testament to his passion and enthusiasm for showcasing great food from Dunoon and Argyll. Just ask about any of the dishes on the menu, or inquire about the hundreds of gins on display, and his enthusiasm is evident.

Originally from Glasgow, David cut his teeth in deluxe, 5 star hotels in central London, as well as seizing the opportunity to work in Michelin star kitchens throughout London and Oxford. He’s had the benefit of working alongside great chefs such as Gordon Ramsay, Marcus Wareing, Ramond Blanc and Angela Hartnett, not to mention a wealth of unrecognized industry leaders from whom he’s learned how to source, and forage for, ingredients from the local environment.

The fresh pasta is added to the pan with the mushrooms and vigorously tossed.

It was a girl that brought David to Argyll, he settled in Dunoon with his partner and quickly fell in love with the wild landscapes and theatrical weather of the Cowal peninsula, which after all, is not too far from where he grew up in the bustling city of Glasgow. Before embarking on the Wined & Dined adventure, David worked as one of the chefs at nearby Inver Restaurant which, incidentally, is another fantastic restaurant for those who enjoy original Scottish cuisine.

Perfect dining experience!

Right from booking the service was brilliant, they were so friendly on the phone, offering advice about the area, as we were visiting from elsewhere!! This went above and beyond what they needed to do.
The food was delicious and clearly all handmade that day, the attention to detail on the food and the amount of food on offer was fantastic value. Perfect dining experience for me!!