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hand picked restaurants

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.

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?

Located in Francis Street in Stornoway, Sunsets Restaurant serves Scottish cuisine and seafood, showcasing local seasonal produce. This is true especially of fresh fish and shellfish from the North Minch and North Atlantic Ocean. Its bright ambience, in keeping with its seaside milieu, invites guests to enjoy a hearty meal.

Lunch or dinner here could include such dishes as pan seared scallops with pink grapefruit segments and garlic and herb butter, breast of honey roast duck slice on a bed of red onion marmalade with sweet and sour orange dressing, and skillet seared and oven finished monk fish or halibut with a creamed lettuce and scallop dressing. Finishing with homemade sticky toffee pudding with toffee sauce or fresh strawberries with glayva cream couldn?t be a more perfect choice to round off satisfactorily. Complement the meal with a selection of fine French or any of the other globally sourced wines on offer.

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.