Every lobster and prawn on our menu has made a hard-won journey, hauled from the cold, yet crystal clear waters of the Outer Hebrides by Ruairidh. Sometimes alone, or sometimes with another crew member, working creels by hand on some of the most exposed and unpredictable water in Europe. 

It’s a way of fishing that hasn’t changed much in generations: static creels set on rocky ground, hauled daily, gentle on both the catch and the seabed. It’s also a way of life that’s becoming rarer. Fuel costs, export logistics, and the sheer physical toll of the job mean fewer young islanders are picking up where their fathers left off. Every plate we serve is a vote for keeping that tradition alive.

So when you order our lobster or prawns, you’re not just getting the freshest shellfish possible, landed within hours and cooked simply to let the flavour speak for itself. You’re supporting a knife-edge island industry and the families who’ve chosen to stay with it, storm after storm, because the Hebrides are in their blood.