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Crannog at Garrison West

Highlands & Islands, Fort William - Seafood - Restaurant - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

A fixture of the local foodie landscape since 1989, Crannog moved from its time-honoured pitch on Fort William’s Town Pier to a cosy new home within the stone-built Garrison West Pub & Kitchen in the heart of town. Regulars may miss the lochside views but nothing else has changed. Chef Phil Carnegie and his team still procure spanking-fresh seafood from Scottish waters and beyond for a menu that features everything from Kinlochleven mussels, West Coast scallops and Mallaig cod to extravagantly priced ‘grand sharing platters’ (including lobsters and langoustines when available). The daily specials board is definitely worth a punt; otherwise stay with the regular menu for bowls of Cullen skink, home-cured salt cod Scotch eggs, beer-battered North Sea haddock or Loch Etive sea trout with pea purée, baby gem and minty pea ravioli. Ribeye steaks, rump of Forfar lamb and sweet potato falafels cater for other preferences, while desserts could offer baked lemon cus...

A fixture of the local foodie landscape since 1989, Crannog moved from its time-honoured pitch on Fort William’s Town Pier to a cosy new home within the stone-built Garrison West Pub & Kitchen in the heart of town. Regulars may miss the lochside views but nothing else has changed. Chef Phil Carnegie and his team still procure spanking-fresh seafood from Scottish waters and beyond for a menu that features everything from Kinlochleven mussels, West Coast scallops and Mallaig cod to extravagantly priced ‘grand sharing platters’ (including lobsters and langoustines when available). The daily specials board is definitely worth a punt; otherwise stay with the regular menu for bowls of Cullen skink, home-cured salt cod Scotch eggs, beer-battered North Sea haddock or Loch Etive sea trout with pea purée, baby gem and minty pea ravioli. Ribeye steaks, rump of Forfar lamb and sweet potato falafels cater for other preferences, while desserts could offer baked lemon custard with ricotta ice cream, diplomat pudding spiked with Pedro Ximénez or the much-loved affogato special. Fish-friendly whites from L’Art du Vin in Edinburgh fit the bill perfectly, or you can dip into the line-up of malt whiskies and small-batch Scottish spirits.

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VENUE DETAILS

4 Cameron Square
Fort William
Highlands & Islands
PH33 6AJGB

01397 701873

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OTHER INFORMATION

Separate bar, Family friendly

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