Review on The Colonsay
The Isle of Colonsay is not only one of the most alluring and remote outposts of the Hebrides, it's also one huge playground with hills and lochs, sandy beaches and wildlife in abundance (grey seals, otters, porpoises). At its heart is the Colonsay hotel, built in 1750 and perched on a hillside above the harbour. Of late, this has undergone a remarkable transformation, thanks to inspired new owners (including the family who own the 'big house' on the island).
Light lunches and suppers (soup and home-baked bread, shellfish and salads) are served in the bar, where open fires, painted floorboards and deep sofas create just the right mood. Dinner is served in a 'room with a view' that has been given an arty, but sympathetic contemporary makeover: it's all refreshingly unstuffy – more like a local pub, in fact.
Scottish produce figures prominently and the kitchen makes use of the harvest from the hotel garden as well as fish from the local boats and anything else the chef can lay his hand on. Start with some Colonsay oysters, game terrine or home-cured salmon with fennel salsa and mustard crème fraîche; move on to organic Hebridean mutton with Savoy cabbage and gravy, Glen Fyne sirloin steak or red deer with red cabbage and pepper sauce, before finishing with upside-down apricot tart. The concise wine list offers a decent choice at fair prices.
The Colonsay is also featured in: Good Food Guide
Rate this RestaurantCuisine
Modern Scottish
Chef
Darren McGuigan
Restaurant Opening Times
Lunch: 12.00 – 2.00pm
Dinner: 6.00 – 9.00pm
Accepted credit cards
Visa, Master Card
