Inver Hotel

Scotland

Incomparable wild beauty is laid bare on western Scotland’s Cowal Peninsula – and Inver takes full advantage of the view. Loch Fyne, the ruined 15th-century Old Castle Lachlan and forested hills frame the skyline from the wooden bothies and shepherd’s hut on-site, with dried floral arrangements, handmade crockery and taxidermy fixtures adorning inside spaces. Owners Pam Brunton and Rob Latimer took to the helm of the former boat store and croft cottage in 2015, and soon Inver developed a reputation for provenance and excellence. A founding sustainability ethos and deep connection to coast, country and community saw Inver receive one of the first Michelin Green Stars – unsurprising, perhaps, considering Pam’s culinary CV features the likes of Noma, Fäviken and In De Wulf. Seafood and shellfish – langoustines, crabs, mackerel and hand-dived scallops – are plucked straight from the loch, while the land provides lamb, venison and rare breed pork according to the season. This is Scotland on a plate, beautifully showcased across a five-course evening menu featuring the likes of scallop, langoustine, broccoli and blackcurrant leaf; and celeriac, brown crab and fermented white asparagus; with each course paired with a craft ale, natural wine or nature-inspired cocktail such as Midnight Brambler. Superlative produce continues with your breakfast hamper: unpack pastries and sourdough with homemadevbutter and preserves, local egg and freshly squeezed juice.

Shepherd’s huts from £195. 01369 860537, inverrestaurant.co.uk

Words by Megan Dickson.

This review was taken from the June 2023 issue of Food and Travel. To subscribe today, click here.