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“Unbelievably creative cooking” in a “wee hoose” way out in the sticks, this unassuming family-run restaurant just up the hill from the Mull ferry is worth the journey every time – “I’d travel a long way to get there”, confesses one of The Whitehouse’s many admirers. Simple white-walled interiors and rustic furnishings make for a homely atmosphere, setting the scene for “exciting”, uncluttered cooking using the best ingredients the area has to offer. The owners grow their own greenery, rear chickens and plunder the local larder for everything from smoked venison to chanterelles, although spanking fresh seafood is the star attraction: hand-dived Mull scallops and creel-caught langoustines are top shouts, but the daily menu might also feature artfully simple dishes such as whole roast Mull lobster with vanilla or Gigha halibut poached in seawater with wormwood and fennel pollen. There’s a genuine commitment to quality here, from the home-baked sourdough bread to “outstanding” desserts such as a tea-flavoured chocolate cloutie dumpling with whisky-spiked toffee. The chefs’ boundless invention is matched by service that is “bright, cheerful, friendly and eager-to-please”.
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