Flavour — Restaurant in Scotland

A dining experience like no other. This restaurant gives an insight into the Outer Hebridean way of life, with excellent storytelling, behind the scenes of a fine dining kitchen and a 10-course tasting menu that champions the local produce in a sustainable way. A personal dining experience without the pretentiousness you may find at other fine dining restaurants.

It was an excellently crafted menu put together by a very talented, knowledgable and passionate chef, Chris. I was blown away at the layers to every dish. Each element is then paired with a garnish from the garden, or the grounds of the castle, or foraged from the local forest. There were even supply chain mishaps that called for inventive solutions – like the fishing boat selling out of mackerel, which led to Chris going fishing himself for 3hr the night before to catch our dinner.

Anything that can be made or sourced on the island is done so, which only leaves oil and flour. They also managed five different dietary requirements across the tables with care and creativity, adapting dishes without compromising the quality.

The food was sensational but I won’t talk about each course individually. The elements which were most memorable for me: • The freshness of the crab canapé with such a burst of flavour packed into a single bite - which must come from the fact it was still in the sea a few hours prior. • The sea kelp caramel - an original concept with such a nice sweetness yet rich flavour and paired beautifully with the lobster. • The smoothness of the venison that melted in your mouth and didn’t need more than a glide of your knife to fall apart.

Impressive. Blown away. Disappointed to be separated by a 7hr drive and 3hr ferry.

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This is a ‘don’t miss’ experience on the Isle of Harris. The chef -foraged and local ingredients are amazing, the 3 person staff (chef, sous chef, bartender/asst) was so proficient we never even noticed them clean up after each course. The choice of crafted cocktails or wine courses looked delicious and interesting passing by but we opted for champagne throughout. Their ability to make these spectacular looking and flavorful dishes in this small venue was incredible, and allowing us to experience it all up close made for a most fantastic evening. Chef Chris is so talented and enthusiastic sharing photos and stories of his foraging ventures you smile throughout the evening. Everything was delicious and beautiful and worthy in my experience and humble opinion (having dined at European Michelin-starred restaurants) Flavour should have at least one star if not two! It far exceeded any starred restaurant we experienced in America. The incredible value of being able to experience Flavour was just a bonus. Hopefully the photos capture at least a feel for the experience. Note the detail enhancing every dish. My favorite touches were the honeycomb cookie on the desert with honey in it and the white merengue mushroom decoration with the dried mushroom dust on the mushroom mousse course. Oh and the sea fan with the fish! I could go on but enough…. FYI though I recommend the experience for couples or party of four, your larger group could reserve the entire 20 person restaurant otherwise I feel a group would be too disruptive talking in the...

Hate to be the one who bursts the bubble but this is not up to scratch for the price bracket. No explanations given for the wine pairings, painfully slow plating, small portions, noisy dining room (potwash is in same room)... we left feeling somewhat conned given the plethora of five-star reviews on here!

Quite frustrating since the potential is there to create something special, because of the location and the local produce used. However, in terms of comparing this to other fine-dining establishments on Skye, it is badly below par. As a constructive example of what I mean, having not received any explanations for the wine pairings throughout the meal, we asked about the wine accompanying the dessert course and were told (verbatim): "It's a dessert wine, it goes with the dessert" as they walked away. This wouldn't fly anywhere else; I guess because of the lack of competition on the island, and the amount of tourists coming through, they have been getting away with this. Or maybe we were just unlucky that night? Whatever the case, we left before receiving the final coffee and chocolates course, and were not the only ones.

The whole experience smacked of an ego-trip somewhat. The chef has some talent no doubt, but there is still a lot of work to do to achieve their...