We look forward to welcoming you to Coruisk House where you will experience our dishes prepared using the truly wonderful larder of the best ingredients we can source, both wild and cultivated, that can be found in and around Elgol and the Isle of Skye. We use the freshest seasonal ingredients to prepare dishes that celebrate the local sea and land, including seasonal herbs from our garden.
Our langoustines, lobsters and squat lobsters are creel caught and come from Loch Scavaig and the waters between Elgol and the Isle of Rum, and are landed nightly at Elgol Harbour by our local fishermen. Mussels are rope grown on Sleat’s Loch Eishort (by Peter MacAskill of Loch Eishort Mussel Culture) and scallops are hand dived in Sconser (by David Oakes of Sconser Scallops).
Our venison is wild and stalked in the hills near Edinbane (David Urquhart of Skye Game); our pork, supplied by Rachael and Keith Jackson from their farm on the Orbost Estate, is known as “iron age pork” as the variety features about 80% wild boar; the Jackson’s lamb-mutton (lamb on the cusp of aging into mutton) is of the Highland Soay breed, originating on St Kilda.
Our fish comes either from the nationally known merchant Andy Race of Mallaig, including wild sea trout and his own peat-smoked salmon, or from local fishermen depending on the catch each day.
Our dishes feature the luscious aromas of the herbs of Roger Whiddon at Isle of Skye Fresh Produce, the amazing leaves and edible flowers of Bridget Hagmann of Glendale Salads, our own home-grown herbs, including apple-mint and lavender – and even closer to home …. the delicious rhubarb and fresh leaves and vegetables from Jenny Purrett in Glasnakille (just down the road… ).
All our dishes are made by us on the premises, to your order. Clare makes all of our bread by hand – crusty loaves perfect for finishing off some mussel cream sauce or rich smooth fish soup. She makes many delicious breads including sunflower and pumpkin seed bread; shallot, hazelnut and raisin bread; walnut bread; cabernet sauvignon bread – and her very popular savoury brioche, and black treacle breads.
Take care not to fill up on her bread though as our puddings too are home-made and too good to miss! In particular our wonderful ice-creams, including triple lemon; vanilla and Drambuie; salted caramel; cardamom; cinnamon, white chocolate and lavender (home-grown!); and not forgetting our rhubarb sorbet, and Talisker and clementine sorbet.
We change our menus in accordance with the seasonal availability of ingredients. The dishes on the sample menu on our Restaurant page give a flavour of the type of dishes you can expect this season. If you have any special dietary requirements please do let us know in advance. Whilst we are primarily known for our seafood and Highland meats, we are delighted to add further vegetarian dishes to our daily menus or to cater for gluten free diets when asked in advance of the date of a dinner reservation.
You need a hearty breakfast to explore this amazing landscape. To start your day we offer freshly ground Perth Bean Shop coffee, a selections of teas and freshly squeezed orange juice. Iain’s creamy porridge and Clare’s delicious homemade bread and homemade granola with her spicy pear compote or apple and cinnamon compote follow. Clare’s homemade bread makes wonderful toast for breakfast and is accompanied by our homemade preserves. For cooked breakfast you can choose from a full cooked breakfast (including Stornoway black pudding which is not to be missed), or, creamy scrambled eggs with Andy Race peat smoked salmon, or, Iain’s wonderful Scottish pancakes (his secret recipe..), perhaps with golden syrup or lemon syrup. Enjoy!