The restaurant prides itself on using the best of what it can gather within a 30 mile radius. The farm the hotel sits in provides all the beef, lamb, venison and pork whenever possible. We have our own organic gardens and the chefs can often be seen out foraging for wild fungi and fauna.
Tom Lewis has been in the kitchen and running the hotel for the last 10 years, which he took over from his parents, Rob and Jean Lewis. Now his brother Dick and sister Melanie are also involved in the business and have helped establish the other business Mhor Bread, Mhor Fish, Mhor Farm and Mhor Tea. The restaurant has a daily changing dinner menu, all the fish being sourced direct from the boat and delivered overnight, including hand-dived scallops from Shetland and Orkney and fresh oysters from Tongue. The style of the food is modern Scottish but always striving to evolve and give good value for money.
Average price per head for lunch is £28.00 and for dinner is £46.00
