The Captain's Galley
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.
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 shellfish1 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…