Carbost Restaurant Guide

“What an experience! Lobster and chips from a cardboard plate, sitting on a wall in the open air” – overlooking the Talisker distillery, Paul McGlynn’s shed was an extension of his oyster-farming business, opening as a full ‘seafood kitchen’ nine years ago. It’s “takeaway only, though they provide barrels for you to stand around and enjoy the fish”. “We had a couple of oysters each, four large scallops each with chips and shared a whole lobster, with change from £50”. Top Tip – BYOB.

“Showcasing the wonderful Hebridean produce of the Isle of Skye with a superb taster menu” – chef-patron Calum Montgomery converted this 16th-century hunting lodge in 2018 into “the most wonderful restaurant with rooms” and it is nowadays second-to-none on the island in terms of the feedback we receive. “That they source all of their ingredients from the region is pleasing to see, and you can tell how much passion goes into the preparation”: “The fish and seafood is so fresh and so delicious… it could be caught that morning and on your plate that evening: epic”. One puzzle – “it deserves a star!” from the tyre men.

“If you can navigate the potholes” on your drive to this very remote legend of Scottish cuisine, then all reports suggest you have a treat in store. The former crofter’s cottage won fame over 40 years under Shirley & Eddie Spear, who sold it five years ago (in 2019) to Gordon Campbell and his Wee Hotel Company. The main event is a four-course meal for £110 per person or you can book for up to 8 guests at the ‘Kitchen Table’ for an eight-course tasting menu for £140 per person. “Well, what can you say about a restaurant that sources its ingredients from the sea loch that you view from the dining room? The seafood is immaculate and the game is all locally sourced. This is a very remote and wonderful place that is well worth the effort to visit”.