Review on Langass Lodge
Niall Leveson Gower has lived on North Uist since he was ten months old, and – with his family – he now runs this converted sporting lodge as well as the North Uist Estate and the Hamersay House Hotel.
The hotel stands in splendid isolation only 10 minutes drives from the harbour and the ferry at Lochmaddy, and it has brilliant views. In foreground is a stone circle, and beyond you can look out over Langass sea loch towards Ben Eaval and the Minch.
Seafood from the local boats and shellfish gathered by the Gowers themselves get top billing on the classic Scottish dinner menu: expect peat-smoked salmon, steamed Uist mussels, spicy clam chowder, and sautéed diver-caught scallops with basil and tomatoes, alongside Langass terrine with forest fruit and port sauce, rack of lamb and sirloin steak with mushrooms and Drambiue, followed by fresh lemon tart, a bowl of strawberries or toffee and banana cheesecake. The global wine list is as short-and-sweet as the menu.
Cuisine
Scottish
Chef
Mike MacDonald
Restaurant Opening Times
Breakfast: 8.00 - 9.30am
Lunch: Bar Lunch 12.00 - 2.00pm
Dinner: 6.00 - 9.00pm
Accepted credit cards
Visa, Master Card