Heather recommended we have dinner at the East Haugh House Restaurant which was an easy walk right down the road (less than a ¼ mile).

We had one of the best meals of our life there. For Starters we had “Scallop Roe & Langoustine Bisque with Sherry Cream Sauce” AND “Seared West Coast Scallops with Chorizo & Cauliflower Puree”. For our main course we had “Pan Seared Deer Liver with Stornaway Black Pudding Mash & Red Onion Gravy” AND “Grilled Fish (from North Sea Hake) with Spring Onion Mash, with Wilted BakChoi & Lime Beure Blanc”. For dessert we had Banana Eton Mess AND Hot Chocolate Fondant with Orange & Mango Sorbet”. Needless to say, Neil McGown is an award winning chef, avid out doorsman & innkeeper.