Katie Macaskill runs this small restaurant with rooms, and is the chef. We think the key to our excellent stay was to book well in advance and (as she requested) discuss with Katie the things we like and don't like eating. She is extremely obliging and will do her best to design a menu to suit your preferences. She has top class raw materials too. While fruit and veg may have to be brought in, there is fine local beef and lamb (mountain and salt marsh), and superb seafood straight off the day boat. Breakfasts are excellent as well, with a big choice of fruits and some delicacies (like lamb kidneys and Loch Fyne kippers) alongside the traditional items.
We stayed in the Barn, a stylish and beautifully converted building just across the garden from the main building. A mountain rose up behind us, and out front we looked down on a bay with a fishing boat jetty and a background of Atlantic Ocean and North Harris mountains. Amazingly peaceful!More
- Free Wifi
- Free Parking