Restaurant-Guide.com
hand picked restaurants

Whilst the Isle of Harris may not be at the top of everybody's holiday list, by such exclusion they are depriving themselves of one of the finest culinary treats that Scotland has to offer. For of such quality are the dishes cooked and served by Katie MacAskill in the remote but hauntingly beautiful location of Ardhasaig, now upgraded by Visit Scotland to a small hotel. No matter what is done there you can be sure it will be done well and to high standards. Not unnaturally this includes the wonderful food that Katie and her team offer to their guests, whether they be resident or passers by.

A starter might consist of roasted butternut squash soup with herb scones, almost certainly freshly baked, followed by an intermediate course, often of seafood, that might well be pan fried Isle of Harris scallops with leek and vermouth cream, or locally caught lobster grilled and served with fennel and dill cream. A main course of fillet of Amhuinnsuidehe venison with fig and redcurrant gravy and a variety of interesting vegetables, or pan fried duck breast with shallots and plums laced with port precedes a chocolate roulade accompanied by crème anglais and passion fruit.

Even given the unforgettable scenery of the Western Isles, I can think of no better reason for going to visit them than to enjoy the quality of cooking at Ardhasaig. An international galaxy of tributes supports this view. One hopes that things will always stay the same there, but it is in the nature of things that they don't. How will Ardhasaid ever be any better?

Hotel Hebrides is a small boutique style hotel and an ideal base to explore the nearby Hebridean Islands. Enjoy the warm, homely atmosphere and late breakfasts, and you will soon be forgiven for thinking that this is your home. At The Butterfish Restaurant the wonderful sea views and beautifully presented food vie for your attention.

Being close to the harbour has its own advantages; for one you could almost touch the lobster pots and be assured that most of fish is locally sourced. A blend of classic and modern techniques is evident in dishes such as salmon tartar topped with fish crackling and served with a shallot and caper aioli, and braised lamb shank with a carrot and parsnip mash and roasting jus. Butterfish's love affair with seafood continues in the mussel pots with a choice of citrus, chilli, pesto or shallot sauce, and grilled scallops.

A dessert of apple and strawberry cheesecake is not to be missed.

Scarista House is a comfortable small hotel in a Georgian former Manse overlooking a beautiful three mile long shell sand beach on the idyllic west coast of the Isle of Harris. The small licensed dining room, which has 2 AA rosettes, is open to non-residents and serves fresh local seafood, lamb, beef and game, organic, local or home grown vegetables and fruit, Scottish cheeses and exquisite desserts. There is an interesting and varied wine list.