Inver, Argyll & Bute
At Pam Brunton and Rob Latimer’s restaurant, they want a direct, traceable connection to the sea – they have a fish-purchasing policy that they send to suppliers. “We buy nothing knowingly from dredgers and trawlers,” Pam says, instead taking fin fish from smaller boats that fish off the English shore. Shellfish comes from a local, Mary, who coordinates a few small boats, all of which use traditional creel methods, and hand-dive for scallops, while oysters are bought from Judith at Caledonian Oysters on Loch Creran. Pam’s innovative food is served with a view of the loch outside – in summer, diners may even spot the mackerel for the next day’s menu being caught by a neighbour.
Strathlachlan PA27 8BU; inverrestaurant.co.uk
