Summer Isles Hotel
Nearly everything you eat here is home produced or locally caught. From scallops, lobsters, langoustines, crabs, halibut and turbot to salmon, venison, big brown eggs and wholesome brown bread fresh from the oven, as well as salad and other veg from polytunnels across the road. The summer of 2012 saw David Malcolm take over as head chef from Chris Firth Bernard, who had guided the kitchen for over 25 years.
The Summer Isles Hotel has established itself as an oasis of civilisation hidden away in a stunningly beautiful, but still wild and untouched landscape. The hotel has become a favourite destination for food lovers, outdoor adventurers and for those looking for peace, tranquility and fresh air. Incredible dishes from outstanding quality produce combine with friendly service and a relaxed atmosphere to create a magical experience at this remote but famous hotel (which looks out over the islands after which it's named) Harden's UK Restaurants Guide. We like guests who can make the most of this beautiful wilderness of islands and mountains. Bring your Wellingtons, sensible shoes, bring your dog if you like- so long as he does not appear in the dining room or lounge - and sunglasses and midge cream, cameras, paint boxes, binoculars, thermos flasks and comfortable old clothes, bring your bicycles or kayaks if you have them. We have the Gulf Stream at the foot of the croft, but the weather can be anything from Arctic to Aegean inside a week. The Summer Isles Hotel has a wide range of accommodation on offer from cosy log cabin rooms to luxurious suites. All rooms are ensuite and are designed in a contemporary, uncluttered style.
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Reviews & features
Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish1 May 2009
The smoking of fish is one of the few Scottish traditional practices related to food to be flourishing today. Here we provide a spotters’ guide to the differences in Scotland’s best-known smoked fish, while Michelin-starred chef Martin Wishart offers…