The Captain's Galley

The Captain's Galley
The Harbour, Scrabster, Highland, KW14 7UJ
  • Telephone 01847 894999
  • Food served Tue–Sat 7–9pm. Closed Sun/Mon.
  • Average price £49 (set evening meal)
  • Website www.captainsgalley.co.uk
Eating & Drinking Guide

The 2016 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the 2011 edition.

A renovated old Scrabster ice house and salmon bothy, Jim Cowie's much-lauded restaurant is one of the few dining destinations on the north coast, serving up fish straight from the pier along with local shellfish and MSC-certified options.

North Highland Larder

Listed in the North Highland Larderorder a print copy (free + p&p).

A renovated 200-year-old Scrabster ice house and salmon bothy, Jim and Mary Cowie's much-lauded restaurant is one of the few dining destinations on the north coast, and has been serving up fish and shellfish straight from the pier since opening in 2002. Insisting on using seasonal, sustainable Highland produce wherever possible, the menu changes every day after Jim's visit to the pier, where he selects produce from Scrabster fish market or directly from the fishing boats. This attention to provenance doesn’t mean the chef only has eyes for Scotland, however, as Jim often puts an Asian or Mediterranean spin on his dishes, which might see langoustines served alongside kimchi, or roast hake brought to life with smoky chorizo. The set menu is rounded off with contemporary desserts such as ginger crème brulee with lime gel and toffee donuts: this is special-occasion dining in distinct and atmospheric surroundings.

Reviews & features

A guide to cooking shellfish

1 May 2009

Jim Cowie of the Captain’s Galley restaurant teaches us how to cook lobster, scallops and more

Shellfish are often paraded as the very best of Scotland's larder, but many of us are intimidated by the prospect of dealing with them at home. Expert fish and shellfish chef, Jim Cowie of the Captain’s Galley restaurant in Scrabster, gives us his…