Isle of Gigha smoked halibut, farmhouse cheese and Scottish gin: Inver chef Pamela Brunton's guide to Argyll
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Chef Pamela Brunton and her partner Rob Latimer (front of house) serve a characterful, Nordic-tinged style of cooking at Inver restaurant in Strathlachan.
On the Cowal Peninsula and by the banks of Loch Fyne, it's a picturesque destination for the best of Scottish produce, beautifully served: langoustines, mackerel, fresh herbs, and Isle of Bute lamb.
Here, Brunton shares the food and drink secrets of Argyll's coast...
Fyne Ales brewery, tap and shop
"A craft brewery with a bar, a leader in the scene; they do a core range as well as more experimental, contemporary brews with wild herbs and unusual flavours. We collaborated with them to create a gentle sour ale, with tart gooseberries and camomile."
The Oystercatcher
"This dog-friendly pub on the edge of Loch Fyne is run by friends of ours, and they’ve turned it from an old-fashioned boozer into a contemporary pub, which serves simple, fresh seafood, and classic pub meals like Highland beef burgers and braised Glendaruel lamb. I really like their Scottish small-batch gins, like Isle of Harris gin infused with sugar kelp. And the Ballimore oysters are the same we serve at Inver."
Botanica
Credit: Botanica "A restaurant with four rooms, in the village of Tighnabruaich. About 20 minutes drive from Otter Ferry, it's run by a young couple, Michael and Leoma. They make their own charcuterie, and forage for the ingredients."
Evanachan Organic Farm
Credit: Evanachan Organic Farm "Farmer Fiona Barge makes delicious farmhouse cheese with milk from her Jersey cows; you can buy it along with fresh eggs, preserves, jams, chutneys and flowers from her honesty box, or stay in the Shepherd’s Cottage for a holiday on a working farm."
Gigha Halibut
Credit: Gigha Halibut "This halibut hatchery on the Isle of Gigha specialises in sustainable Scottish Atlantic halibut. It’s environmentally sound fish farming, and it’s delicious. It’s served in lots of London restaurants, but anyone can buy it. We use the entire fish at Inver; from the head to the bone - it’s got lots of meat and lots of textural interest. They also smoke it, on oak chips from Kilchoman Distillery whisky barrels."
Macqueen’s of Rothesay
Credit: Macqueen's of Rothesay "This family-run butcher is a short ferry ride away on the Isle of Bute; they have lamb from Ardmaleish Farm, beef from Little Kilchattan farm and brilliant sausages, as well as great haggis, burgers and black pudding."
