Review on Hamersay House Hotel

Formerly the Tigh Dearg, it was taken over in 2013 by the same team that run the successful Langoss Lodge and renamed the Hamersay House Hotel. The hotel has undergone a stylish refurbishment and food wise now welcomes guests in the relaxed ambience of the brasserie style restaurant.

The kitchen offers a concise menu showcasing the very best of local ingredients with seafood sourced from the waters around Lochmaddy Bay and the island's freshwater lochs. Kick off with their popular smoked platter consisting of salmon sea trout, salmon pate and scallops served with salad and oatcakes or twice cooked belly of pork with apple and date compote. Main courses take in lemon grass and ginger chicken served with flatbread and wild rice or coriander battered haddock, tartare sauce, chips and side salad. When it comes to desserts there's rhubarb and apple crumble with a nutty oat topping or maybe choose chocolate nemesis cake with fresh berry compote and Chantilly cream.

Hamersay House Hotel is also featured in: Michelin Guide

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Modern Scottish


Andy Coe

Restaurant Opening Times

Lunch: 12.00 - 2.30pm
Dinner: 6.00 - 9.00pm

Accepted credit cards

Visa, Master Card

Online Booking Availability for Hamersay House Hotel

Facilities at Hamersay House Hotel

  • Alfresco dining
  • Private parties
  • Vegetarian menu
  • 60 covers


Accomodation is available


Private parking is possible at a location nearby


Hamersay House Hotel
Isle of North Uist
Western Isles

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Hamersay House Hotel Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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Virtual Tour of Hamersay House Hotel