30th March 2019
The first time I ate at Inver was before they had rooms and I was driving (I seem to always be driving when there is a nice lunch or dinner involved). So while we perused the menu I ordered a non-alcoholic rhubarb cocktail not expecting much. I tasted it and was blown away, it was incredible. If that is the level of detail they put into their non-alcoholic drinks, I thought, then what about the food. I wasn’t disappointed. On the contrary the food surpassed even my heightened expectations. Dishes included local halibut with cockles from Barra and coastal greens and Loch Fyne langoustines accompanied by sourdough and homemade butter. To top it off the views are spectacular with large windows framing the sparkling water of Loch Fyne and the ruin of Lachlan Castle.
Taking my client research very seriously I booked the tasting menu earlier this year after hearing excited murmurs about the Chef and owner husband and wife duo. When you take a seat at Fhior you are offered the chance to see the menu, which is enclosed in an envelope, or you can leave the menu unopened and just go with it. Your only two choices are a 4-course-menu or a 7-course-menu with or without wine pairings. There is also a full drinks list and you can email ahead with dietary requirements. Since it had been almost 24 hours since my last tasting menu we obviously went for the 7-course-menu. Fhior wowed and most definitely surprised in the best possible way. The service was great, the food incredible and the wine inspired. Next time I have to eat tasting menus two nights in a row in the name of research, can I just have them both at Fhior please?
This is almost as far north as you can go in Scotland without getting on a boat, a land almost forgotten. If you find yourself in the far northwest and you are a seafood lover, you must visit Kylesku where there is a hotel by the pier and you can feast on the freshest seafood platter the Highlands has to offer. Order a bottle of French white wine and make sure you are not in a rush, it’s going to take time and is worth every minute. The friendly staff will talk you through the best declawing techniques, and even taught me a few things about langoustine de-shelling. The owner of this hotel and restaurant is French, and the seafood platter is reminiscent of the opulence of French cuisine (just with fresher Scottish ingredients!). Afterwards take a boat trip or possibly a nap. Whatever you choose, you will roll away happy.
IF YOU WOULD LIKE TO PLAN A TRIP TO SCOTLAND THEN PLEASE GET IN TOUCH AND WE WOULD BE ONLY TOO HAPPY TO HELP YOU PLAN SOMETHING AWAY FROM THE ORDINARY CONTACT US