Sanachan

The rugged, rural beauty of the Isle of Skye is a wonderful accompaniment to any meal – and so it is at this sharing plates operation named after the chef's parents' house, where he ran is first pop-up. 'Scorrybreac' also means 'speckled rock', something you can glimpse on the mountains in the distance. The restaurant itself is a small and simply furnished place, with chatty and charming service adding to its appeal. The creative modern cooking makes use of the Skye larder, including meats from the hills and seafood from the harbour below.

This restaurant on the western side of the island has an enviable location in more ways than one. Firstly, it’s on the edge of Loch Harport and comes with glorious views, and secondly, it’s right by the Talisker distillery – making a pre- or post-lunch tour a must for whisky enthusiasts. With Skye’s waters offering so much super produce, it’s no surprise to see plenty of seafood on the menu, but also expect meat dishes from local venison to traditional haggis, neeps and tatties. Talisker whisky is of course a feature and you can even have a wee dram poured over your oysters.