Crofter's Kitchen

09/05/2026

Pinch us 😌 From shucking scallops in our wellies to winning Highlands and Islands Food & Drink Business of the Year 2026, all within a few short hours.

We’re so proud to be recognised for what we do every day. Taking the finest produce from this edge of Scotland and doing our best to do it justice.

It was extra special being the 20th anniversary of HIFAD, hosted by the brilliant Hebridean Baker. The food, the music, the atmosphere. Did we mention the cheese? Wow.

Well done to every other finalist and winner. Such a pleasure meeting so many incredible businesses doing something special in the Highlands.

A huge thank you to our growing team who work so blooming hard. Quite a weekend. 🍃

27/04/2026

Today, Crofter's Kitchen 2.0 opens its doors.

Step inside and you'll find yourself in a fisherman's cabin at the edge of the world.

Rustic timber walls. Plush sheepskins on every chair. Custom porthole artwork commissioned from local Sutherland artist Sheilah Cunningham, depicting the wild Atlantic waves outside.

Floor to ceiling windows looking out across the croft and the northwest Highland landscape. And Scourie Beach, metres away. This is year-round dining at the edge of Scotland.

In summer, order from the truck and eat outside in the sunshine or come inside and sit down. As we move into autumn, winter and spring, we'll be serving a dedicated seasonal menu.

We genuinely could not have done this without the incredible support of our local community. A huge heartfelt thank you to James Morrison Groundworks, and to our great friends at the former Kylesku Lodges who came and helped bring our space to life with the kit out. And of course, our incredible growing team.

You know who you are and we are so grateful.

Sandy boots and tired legs are always welcome here. Come and find us 🥾🍃

25/04/2026

Another week, another press feature 🥾🍃

We're delighted to be featured in The Herald today, included in their guide to the best food stops for hikers, bikers and adventurers across Scotland.

Thank you to journalist Ailsa Sheldon for the wonderful write-up. She described us as "seafood stalwarts" and we'll take that all day long. She also quoted us perfectly:

"Dirty boots, sandy feet and tired legs are very welcome here."

20/04/2026

Great to see Crofter's Kitchen featured in the Guardian this morning.

"The ethos is a 30-mile menu, built entirely around what is landed locally, so it changes constantly, sometimes daily, sometimes mid-afternoon if the catch dictates it."

Today, that means Cape Wrath oysters straight off the north west coast, hand-dived scallops from the sea you can see from our kitchen, and hot garlicky crab claws taken from the waters in Kylesku.

The Highlands and Islands are rightly lauded for their superb seafood – but these days it’s not reserved for fine dining and can be found at the simplest waterside shacks and inns

18/04/2026

End of another week and there’s lots going on here.

Our new chef, Cally, has joined us in the kitchen. Scallops back on, the chorizo and black pudding risotto going out, and the salmon with foraged wild garlic pesto gnocchi has been a new favourite.

There’s plenty happening in the background too. Paint still drying on artwork, tables being built and more for our expansion.

And to finish the week, this in The Guardian…
“A small croft by a sandy beach. Cooking it simply and letting the quality speak for itself.”

🦀🍃

09/04/2026

We’re really pleased to be shortlisted for three categories at this year’s Highlands & Islands Food & Drink Awards, alongside so many inspirational businesses across the Highlands.

Highlands & Islands Food & Drink Business of the Year
Best Use of Highlands & Islands Provenance
Rising Star / Emerging Business

It started with an empty croft by the beach, a newborn baby, and a couple of phone calls. Now we’re serving hundreds of people with our 30-mile croft & coast menu.

No time to celebrate, sleeves rolled up because big things are happening on this croft. Feels a long way from that empty bog by the sea two years ago.

03/04/2026

Have you spotted our new menu additions this spring? The prawn and crayfish roll with homemade Irn Bru hot sauce has been one of the most popular things on the menu lately.

The weather’s giving us a few decent windows this Easter weekend so we’re making the most of it. 🌱🥾

There’s a lot happening behind the scenes as we get ready for the next step of Crofter’s Kitchen, so you might notice a fair amount of work going on around us, but we’re open, busy, and serving as usual.

Come down, grab something, and take it to the beach. 🦀

22/03/2026

From the Outer Hebrides to a croft on the northwest coast of Sutherland — we've teamed up with kindred spirits over the water at North Uist Distillery for our Coast to Croft collaboration, and we're giving away a bottle of Downpour Coast and Croft Gin and lunch for two to celebrate spring and the season ahead.

To enter, head to Instagram , follow both accounts and tell us your favourite spot on the Scottish coast. We'd love to hear it. Entries close Saturday 28 March.

14/03/2026

How local is local? For us it means hand-dived scallops from Handa Island, lobsters hauled fresh from Scourie, and oysters selected straight from the water in Durness.

Langoustines and crab landed at Kylesku, wild venison from the landscape around Inchnadamph, and vegetables grown by local crofters.

Almost everything on our 30 Mile Menu has a place name behind it. Not a distribution centre. We're back for the season 23 March, and can't wait to see you.

Read more about our sourcing here: www.crofterskitchen.com/our-ethos

06/03/2026

Spring is nearly here 🦀🍃

We’re working on some new menu additions for reopening on 23 March, and our savoury pancakes with fresh Kylesku crab, crisp apple, lime, chilli and coriander have gone down a treat with our taste testers.

Beach lunches, shared tables and slow afternoons by the sea are just around the corner 😌

24/02/2026

A wee update on what’s coming this summer, and it’s a big one.

The food truck is still the heart of Crofter’s Kitchen but the new container restaurant will be heading north soon, which means we’ll be able to add cosy indoor seating and proper toilets too.

It means more space to create new dishes, and somewhere warm to gather even when it’s blowing a hoolie outside.

Anything you’d love to see us serve inside when it opens?