ARGYLL
The head chef at Inver restaurant tells us why she loves the food scene on Scotland’s west coast
The best thing about cooking in Argyll is the proximity to our ingredients and the people who supply them. Everything is extra fresh – we get the crab and langoustines straight from the waters outside the restaurant and the salad leaves, radishes and herbs were probably still in the ground that morning.
One of my favourite dishes on the menu at Inver (inverrestaurant. co.uk) is the whole crab & brown butter. The crabs come straight from the loch in the morning and are on the menu hours later. We boil them and crack the claws a bit, then blend the brown head meat with brown butter and return to the shell. We serve it with sourdough bread and cultured butter.
For me, the region’s best dish is Ballimore oysters. We mostly serve them raw with a bit of grated horseradish on the side. They have a fantastic clean, fresh mineral flavour, and are always plump and full. They are some of the best oysters I have eaten anywhere in the world!
My top three people to follow on social media are @_rebeccaproctor, the potter responsible for most of our lovely stoneware plates, cups and bowls; @_ailidh Ailidh Lennon is a weaver (she made our cushions), chef, musician and documentary photographer; @thisisalchemilla Alchemilla in Glasgow is a great restaurant we often go to. Chef Rosie’s feed is very funny.
Other places I’d recommend to
eat in Argyll are the Seafood Hut on the ferry pier in Oban – it’s the place to get a prawn sandwich on your way to Mull and the isles, The Oystercatcher pub in Otter Ferry (theoystercatcher.co.uk), which serves fish, local meats and craft beers in a beautiful spot. Finally, Botanica (botanicafood.co.uk), a cosy restaurant in the pretty town of Tighnabruaich with local produce, and organic wine on the menu.