Nearly everything you eat here is home produced or locally caught. Scallops, lobsters, langoustines, crabs, halibut, turbot, salmon, venison, big brown eggs, wholesome brown bread fresh from the oven - the list of real food is endless. With such wonderfully fresh ingredients the chef, Chris Firth-Bernard, provides delicious and healthy fare for which he has won Scottish Chef of the Year and a coveted Michelin Star.
Relax at Summer Isles Hotel
The ambience of the hotel is undemanding. People relax easily and find they are among friends. Although most guests like to change for dinner there is little formality. In the interests of freshly cooked food, dinner is served promptly at eight o'clock. As always, the chef will present a single, balanced menu, striving for perfection at every course and making fullest use of the wonderful freshness of raw materials. Given sufficient notice we are always happy to oblige special dietary requirements.
Fine Wine
To match the food the hotel has an outstanding reputation for its wine list with over 400 bins to choose from. Each evening wines are selected which particularly suit the menu and are made available by the glass.
Light Lunch, Dinner & Sample Menu
A short A La Carte menu offers a light lunch specialising in the best of west coast shellfish daily from 12.30 - 2pm.
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