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It is a source of some comfort to know that should you ever be abandoned in Stornoway - if you know what I mean - at the very least you will have a good hotel and restaurant to turn to.

Very modern, extremely well appointed rooms provide a restful background to your stay, but attention will focus on the restaurant, with particular emphasis on the local seafood. Starters of parcels of Lewis prawns with green chillies and fresh lime fillet of pineapple wrapped in Parma ham and smoked salmon with an orange salad. For main courses expect more local prawns, noisettes of venison, Stilton mousse, medallion of beef fillet, selections of fish and shellfish, all bring an unmistakable frisson of freshness to the dishes they grace.

For puddings look for the cinder toffee parfait, homemade meringues with caramel sauce, and genuinely crunchy oatcakes with Scottish and continental cheeses.

Stornoway may be out on a limb but it's certainly kept pace with the things in life that matter.

The Park restaurant at Stornoway, is an elegant and comfortable restaurant with a warm inviting feel, set in quaint and relaxed surroundings. A place where guests can unwind, it offers affordable accommodation for a weary traveller or can even be a place where families get-together to have a wholesome meal. The menu which has a decidedly Hebridean feel, is skilfully prepared by Chef Roddy Afrin and his team of well-trained staff from the freshest of ingredients sourced locally.

The menus feature lamb, game and seafood and include dishes of crowdie cheese and spinach ravioli with thyme butter; skewered langoustines on seafood risotto made in sweet chilli oil; and loin of venison with spicy red cabbage, game and chocolate sauce.

The delectable desserts offer a choice of chocolate pot with orange and cointreau syrup with white chocolate ice cream; lemon meringue tart and a selection of Scottish cheeses and oatcakes. With a thoughtfully laid out wine list, guests can be assured of having a rich and pleasant evening.