Argyll And Bute, British, Modern Restaurant Guide

2022 Review: This squat former croft with a red tin roof overlooks the Inner Hebrides from the Knapdale peninsula and hosts Clare Johnson’s “brilliant” cooking of the wonderful ingredients on her doorstep: game, rare-breed meat and most of all seafood fresh from the famous surrounding waters such as Isle of Gigha halibut and lobster, crab, scallops and langoustines landed at Tarbet. Clare and her partner David Wilson moved here in 2004, and quickly established an enthusiastic following.

2023 Review: “Lovely small restaurant” in an old bank building that’s carved a niche for itself over the past two decades with “great cooking” that makes good use of Argyll’s “local and seasonal produce” – with seafood, meat and game all featured. Chef-patron Richard Fowler and his wife Nicola are “lovely people” and offer “great service” – “we dropped in for an impromptu lunch and it massively exceeded our expectations”. It’s “good value too”.

2023 Review: “A beautiful and romantic setting” – this small hotel and golf resort has an idyllic, away-from-it-all location on a small tidal island at the entrance to Loch Creran. Still too few reports for a rating, although such feedback as we have on Ernst Van Zyl’s cuisine is upbeat.