Highland Cottage | Isle of Mull

 

Scallops from Tobermory Bay, crabs from Croig on the west coast of the island and mussels farmed at Inverlussa on Loch Spelve. The quality of ingredient at Highland Cottage has been noticed by islanders and mainlanders alike.

Referred to as the best restaurant on the island of Mull by The Guardian newspaper, Highland Cottage talks to eatscotland.com.

1. Who past or present would you like to cook a meal for and why
Andrew Fairlie - to be able to show him (hopefully!) how well I have come on in 10years!

2. Have you ever been really nervous about cooking for anyone
Yes, everyone. It's the only way to get it right and to show you care....

3. Where or from whom did you get your desire to become a chef
The Bank Manager! We had to make a success of Highland Cottage and couldn't afford anyone else.

4. Quick and easy meal after service
Smoked Haddock Risotto - great haddock from Tobermory Fish Co just up the road from us.

5. Where is your favourite restaurant in Scotland and why
Tough one! Let me think about that ...... Right at the moment, we'd probably go back to The Kitchin. But, there are so many really good places that don't get the recognition they deserve.

6. What would you say is your signature dish
Croig Crab Cakes, Celeriac and Carrot Remoulade, Chilli Caper Sauce, Mixed Leaves. Excellent live crabs from Kenny the Crab Man out at Croig which we boil up and prepare ourselves with the best of the meat.

7. Which celebrity chef would you most like to cook for you
Rick Stein - I just love his enthusiasm and his uncomplicated ways with fish.

8. What gadget could you not live without in your kitchen
A toss-up between my Pacojet and my Thermomix - both great bits of kit!

9. What is your favourite Scottish ingredient
Tobermory 10-year old Malt! It goes into my Cranachan and Parfait Rusty Nail...and I just love a glass after a busy night's service!

10. Who is your favourite Scottish supplier
Letterfindlay in Fort William - great quality beef and venison and they'll source most things you ask them for.

11. Give three words that sum you up as a chef.
Female. Driven. Fussy! So, there!

12. What made you join EatScotland
We just felt that it would be irresponsible NOT to support the scheme as we should all be striving to raise standards across Scotland.

13. What do you feel EatScotland will add to your business
A national mark of quality and a quality accolade recognised throughout the UK and abroad as it gains "clout".

Highland Cottage
Highland Cottage is a small hotel of quality and fine dining restaurant.
To the beautiful Isle of Mull and to Highland Cottage, David and Jo Currie's award-winning small hotel and fine-dining restaurant sitting above the island "capital" of Tobermory.

Set amidst the quiet elegance of the town's conservation area, and yet only a few minutes from the hustle and bustle of Main Street and the Fisherman's Pier, Highland Cottage is a haven of genuine hospitality, well-appointed comfortable bedrooms and exceptional cuisine - every bit a genuine home-from-home as much as a small upmarket hotel.

Not eating but dining
At Highland Cottage, it is our aim always to offer our guests a fine-dining experience to remember - for the right reason, of course! Our food has been consistently awarded 2 Rosettes by the AA since 2000 and we are justifiably proud of this. Whenever feasible, we use only the freshest of locally-sourced ingredients - scallops from Tobermory Bay, crabs from Croig on the west coast of the island and mussels farmed at Inverlussa on Loch Spelve - to name but a few examples. The Guardian referred to us as the best restaurant on the island. We have also recently been awarded a Silver award from EatScotland.

Reservations
Highland Cottage
Breadalbane Street
Tobermory
Isle of Mull
PA75 6PD
Scotland

Further contact details ...
Tel: +44 (1688) 342030
Fax: +44 (1688) 302727
E-Mail: davidandjo-highlandcottage.co.uk 
WWW:http://www.highlandcottage.co.uk