Summer Isles Hotel Restaurant

Nearly everything you eat at the Summer Isles Hotel is either home produced or locally caught. Scallops, lobsters, langoustines, crabs, halibut, turbot, salmon, venison, big brown eggs, wholesome brown bread fresh from the oven - the list of real food is endless. With such wonderfully fresh ingredients the chef, Chris Firth-Bernard, provides delicious and healthy fare for which he has won Scottish Chef of the Year and a coveted Michelin Star. There is also a fine wine list. For the budget conscious there is the bar menu.

The five course is £58 per person and the sea food platter is £60 for two.