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Inver

Argyll & Bute, Strachur - Modern Scottish - Restaurant - £££

Overall Rating: Very Good

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

Deliciousness:How delicious is the food? Very Good

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

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

You might think you’ve drifted into some idyllic Highland dreamscape as you catch sight of this reconfigured 18th-century ferryman’s cottage by Loch Fyne, with its adjoining boatshed, ospreys swirling around and ancient castle ruins looming in the distance. Inver can have that effect on people – and no wonder, given the sheer tranquillity of the spot and the owners' dedication to the craft of gastronomy. Pam Brunton (chef) and Rob Latimer have conjured something truly harmonious, attuned to the locality and utilising its seasonal bounty in wondrous ways. Buzzwords such ‘sustainability’ and ‘zero waste’ really do mean something here – just consider Pam’s ‘bread and butter broth’ (leftover sourdough ends soaked in an umami-laden brew with home-churned brown butter and yeast). Many ingredients are from the local terrain, the waters beyond Inver’s door and from a helpful band of artisan producers – including a ho...

You might think you’ve drifted into some idyllic Highland dreamscape as you catch sight of this reconfigured 18th-century ferryman’s cottage by Loch Fyne, with its adjoining boatshed, ospreys swirling around and ancient castle ruins looming in the distance. Inver can have that effect on people – and no wonder, given the sheer tranquillity of the spot and the owners' dedication to the craft of gastronomy. Pam Brunton (chef) and Rob Latimer have conjured something truly harmonious, attuned to the locality and utilising its seasonal bounty in wondrous ways. Buzzwords such ‘sustainability’ and ‘zero waste’ really do mean something here – just consider Pam’s ‘bread and butter broth’ (leftover sourdough ends soaked in an umami-laden brew with home-churned brown butter and yeast). Many ingredients are from the local terrain, the waters beyond Inver’s door and from a helpful band of artisan producers – including a horticulturally inventive, green-fingered neighbour known only as Kate. You can sample some of these delights from the lunchtime carte (a procession of seafood and game dishes) but dinner is the main event – a tasting menu of (nominally) six courses plus four opening salvos served on a tray in the lounge (a plump oyster anointed with sea buckthorn oil or a zingy ceviche-style pairing of razor clams and rhubarb, for example). Bigger dishes positively explode with local flavours – from a pairing of Loch Fyne scallops and langoustine with purple sprouting broccoli, tiny crispy potatoes and a sea-herb emulsion finished with blackcurrant-leaf oil to a four-part serving of organic pork (loin, collar, belly, sausage) with a pile of shaved celery and some pickled alexanders. Desserts are generally untroubled by fancy patisserie – slices of poached pear with a walnut and ginger ice cream, for example. It sounds like perfection, although feedback suggests that this highly personal set-up works best when the owners are in residence, overseeing every detail and bringing their ‘pared-back passion’ to proceedings. Even so, this is still a compelling venture with the bonus of an enlightened kids’ menu, ‘fancy’ homemade cordials and a compact but resourceful wine list. Accommodation is in comfortably appointed bothies and shepherds' huts, with breakfast goodies on the doorstep come morning.

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VENUE DETAILS

Strathlachlan
Strachur
Argyll & Bute
PA27 8BU GB

01369 860537

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OTHER INFORMATION

Accommodation, Separate bar, Parking

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