Inver

It’s been described as ‘a paradise at the end of the world’ – praise indeed, given that Pam Brunton and Rob Latymer’s restaurant is squirrelled away in a converted ferryman’s cottage and boatshed by the swoon-worthy shores of Loch Fyne. Remoteness means resourcefulness when it comes to garnering ingredients for the kitchen, and the owners take full advantage of their productive neighbours and local fishermen – as well as making their own sourdough bread and churning their own butter.

Lunches and all-day snacks keep the visitors fuelled up, but the main event is dinner – an assortment of Scottish/Nordic new-wave dishes amalgamated into a carte and a five-course set menu. There’s always unadorned shellfish from the nearby lochs, but also expect highly original ideas ranging from fried fennel with smoked cod’s roe and dill salt to halibut with monk’s beard and mussel butter or confit duck accompanied by fermented cabbage heart and lemon thyme. For afters, prepare to be blown away by the rye doughnuts with bone-marrow caramel. As for liquid refreshment, natural wines and ‘fancy drinks’ compete with the owners’ beer (brewed with friends at nearby Fyne Ales).

Located on the shore of Loch Fyne just off Scotland’s west coast, Inver takes its place in an area of profound natural beauty. Housed inside a former crofter’s cottage and boat store, the modern restaurant serves a la carte lunch and dinner menus, as well as an evening-only tasting menu, using the freshest Scottish ingredients it can find. In fact, the restaurant’s commitment to sourcing only the best produce, while being as sustainable as it can across all other areas of the business, led it to receive a Michelin Green Star in 2021 for leading the charge in sustainable gastronomy. Inver is the only restaurant in Scotland to receive a Michelin Green Star, with further examples of its ethical credentials including sourcing all its water from the surrounding hills, and limiting its energy use as much as possible.  

To eat, there are both a la carte and tasting menus available, as well as a kid's menu for little ones who have a taste for the finer things. The food changes regularly, but examples of dishes you might find include ‘shellfish from the nearby Lochs’ to start, cured mackerel with green tomato and nasturtium, Ardyne farm pork with summer squash and apple and Gigha halibut with smoky mussel butter and coastal greens. Desserts, meanwhile, might look something like fig leaf ricotta rice pudding with burnt honey ice cream.  

The drinks list really does focus on wine, of which there is a European-focused selection of sparkling, red, white, orange, sweet wine and sherry. 

Inver also offers luxury accommodation for guests who don’t want to end their experience with the meal. There are bothies and shepherd’s huts in the woods next to the restaurant, so you can turn a fantastic dinner into a stunning retreat if you like. Hours vary depending on the season, so always check the current restaurant hours before you book!