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hand picked restaurants

No money has been spent on unnecessary fripperies at The Creel. Arguably none is needed for look out of the windows and see some of the best scenery in Scotland that somehow sits comfortably with the pine furniture and minimalist décor.

It's the food that counts. Naturally the produce of the sea features widely and with the decline of many better-known types of fish Chef Craigie has no hesitation in introducing some relative newcomers to the table, of which wolf-fish, torsk and megrim are but three. Organic salmon, seaweed fed lamb, Orkney new potatoes and the best Orkney beef are there to captivate your palate.

A three-course dinner, the memory of which is calculated to linger fondly with you for quite a while will cost £30 and is worth every penny. Orkney is home to Highland Park, the famed single malt; Orkney ales too are in a class of their own. A shrewd selection of wines ensures that glass meets plate, with house wine from £13.

The Creel is the haunt of gourmets from all over the world, demonstrating once again that reliable ingredients, fresh produce and a deft hand are the essential constituents of a successful restaurant.

The Commodore Restaurant and Bar is situated just outside St Mary's village in Holm, a mere ten minute drive from Kirkwall. Renovated quite recently, the restaurant is housed in a spacious building, designed in a modern and contemporary style. The interiors feature smart wooden floors, wooden tables and comfortable leather seating. The large windows, allow plenty of natural light while giving guests stunning views of Scapa Flow, the Churchill Barriers and the Italian Chapel.

The menu changes daily and offers a feast of local, seasonal produce, featuring quality ingredients cooked simply to capture their wonderful, natural flavours. The meals consist of local delicacies such as pan-fried Orkney sirloin, served with sautéed mushrooms and cherry tomatoes and pan roasted organic Westray salmon served with lemon butter sauce. Pub favourites include wholetail scampi, deep fried in bread crumbs, and home-made tartar sauce, coleslaw and chips.

Desserts of traditional homemade clootie dumpling served warm with brandy infused custard and Orkney fudge cheesecake, served with raspberry coulis keep guests coming back for more.

Hamnavoe is a small family-run restaurant set in the heart of Stromness, where chef-owner Neil Taylor prides himself in sourcing and using the best of Orkney produce, a wealth of which is literally on his front doorstep, often adding his own little twist to traditional recipes.

With an open fire and a relaxed atmosphere, it is the perfect setting for that special night out. In the summer months it is possible to have a seafood lunch with lobster being a speciality on the first Saturday of every month. Additionally there could be grilled sole, peppered monkfish and prawn tails in garlic butter.

The Hamnavoe is popular with tourists and locals alike and hence reservations are recommended. It could be described as 'local produce with a touch of class, cooked from the heart and served with a smile'.

Empire Chinese Restaurant is located in Kirkwall, one of the most attractive and well-preserved small towns in Scotland. The restaurant gets its name from Norse 'Kirkjuvagr', or 'Church Bay' and comes from the foundation of a church dedicated to St. Olaf.

Kirkwall has largely been influenced by the development of its harbour, a meeting point for traders all over the world to bring in their culture and custom for symbiotic exchange. While culture and customs take time to be imbibed, food breaks the barrier quickly and the results are enjoyed by people thousands of miles away.

To the Chinese, food is life but it is also health and a symbol of luck and prosperity. A Chinese proverb says, 'heaven loves the man who eats well' so this savoury and complex cuisine is full of exquisite flavours with fiery and subtle seasonings that have been perfected over thousands of years.

And at Empire Chinese Restaurant, the chef strongly feels that a well prepared Chinese dish appeals to more senses than just taste. Its colours are pleasing to the eye, the ingredients are of uniform size and the food has tantalising fragrance. If one dish is crisp, it is offset by another that is smooth, and a bland dish is paired with one that is spicy, thereby always trying to create a balance of yin and yang.

Just as tomatoes and oregano are typical of Italian cuisine and wine and tarragon of French cooking, a Chinese meal is incomplete without soy sauce and rice or noodles. Chicken is a popular ingredient and while it is cut, every single piece is used, though we won't go into the gory details. The emphasis in Chinese culture on wholeness is reflected with everything having a beginning and an end.

Whilst here, try the butterfly king prawns, chicken in orange sauce or the special chop suey. Pork lovers can relish the roast pork with mushrooms, while those fond of duck can enjoy curried or roast duck.

For a better understanding of Chinese cuisine and a treat to your sense of smell, touch and taste, do enjoy a balanced meal at the Empire Chinese Restaurant.

Whilst it may not be every day that most people find themselves in Kirkwall, there are enough who do for the reputation of this waterfront hotel to travel well beyond the Orkney Islands. Not only is the hotel itself comfortable and well located, the restaurant is a prime example of Scottish cuisine at its best.

Not unnaturally the menu focuses on seafood, but the local beef, cheese and lamb do not go unnoticed. When did you last give thought to beef on a haggis-topped barley bannock, Orkney clapshot (tatties and neeps, for those of you who thought Burns had the prerogative on such matters), or scallops St Ola, a delightful dish made with some of the local renowned ale and cream? Your fancy may be tickled by Orkney beef carpaccio, served with homemade onion marmalade, but even if it is not be sure to make space for their famed Trumland tart. Made from the local Grimbister cheese and bitter chocolate it makes me wonder if one of Heston Blumenthal's protégés has strayed up north.

I am not saying we do not respect our butchers further south, but in Scotland there has always been a specially close relationship between the butcher (or Flesher as he used to be called) and the local community. The result was - and still is, despite supermarkets - meat about which one was able to feel quite personal, so things like black pudding, haggis and other often offal-based delights feature strongly still on a truly Scottish menu.

Another traditional consolation for which we have to thank the Scots, is whisky. For true connoisseurs, be aware that Highland Park has been made since 1798 on the rising ground behind Kirkwall. It is available, along with other delights from the competition, in abundance, and is rumoured to work wonders for the digestion, especially after a substantial meal.

Overlooking the panoramic Lerwick Harbour, Hay's Dock Café and Restaurant is housed in the Shetland Museum and Archives and is named after the dock on which it sits. Offering a wide range of British cuisine, the café which has a bistro feel, serves a number of snacks and light meals throughout the day while providing a warm and relaxed dining experience in the evenings. The dining area is spacious and consists of long wooden tables, comfortable seating and bright natural light streaming in through the better part of the day.

Using the best of local produce, the menu includes light snacks of roast chicken in lemon and rosemary mayo sandwiches, with Scottish cheddar bannocks; and homemade cakes served throughout the day. The more elaborate lunch and dinner menu comprises of moules et frites of fresh blueshell mussels steamed in cider, celery and cream served with chips and mayo; Shetland lamb stew with potatoes and vegetables, and new season lamb casseroled with white wine, cream and root vegetables.

Desserts comprise puddings of citron crème brûlée; and chocolat mi cuit with real vanilla ice cream providing a perfect end to a delectable meal.