Developed over two decades by chef-proprietors Colin Craig and Lesley Crosfield, The Albannach has received many awards and accolades for its modern Scottish cooking.
With a warm setting of wooden panels, rugs and a log fire on those chilly days, the Albannach restaurant enjoys stunning sea and mountain views. Customers can also enjoy an unhurried, 5 course set dinner that showcase local, free range and wild Scottish produce. The Albannach was awarded a Michelin star in 2009, one of the food industry’s highest awards, and has retained the accolade in subsequent years.
“Prime white fish and shellfish are caught and landed in Ullapool and Lochinver or dived for by friends. Organic vegetables and free-range eggs are produced by local crofters for our table; a free-range farm in Morayshire supplies our beef and lamb, whilst game, other than barn-reared fowl, is wild and seasonal. Colin’s 200 bin wine list evolves continuously and globally, though his strong interest in France is evident.
A 4-acre croft surrounds The Albannach and we have been developing the production of some of our own vegetables, herbs and fruit in our poly tunnel and fruit cages. This summer will see the arrival of a hive or two of bees, with pollination the priority. Two local crofters have long provided eggs, flowers, jam and organic vegetables”