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Pam Bruton is a star chef in the making. Renowned cookery writer Diana Henry recently visited Inver and was swooning about the food and views on instagram. The cooking at Inver is an enticing blend of contemporary locavorism (totally connected to the local landscape) and age-old Scottish traditions, combined with super-cool Scandi influence,
Bruton's most impressive CV includes time working at both Rene Redzepi's Noma and Faviken deep in the Swedish countryside and these influences are thrillingly apparent in her ingredient-led, daring cooking. Savour dishes such as Inverlussa mussels; fino sherry and burnt cream and rye donuts; and wild pepper ice cream with bone-marrow caramel.
Stay in a bothy with idyllic views overlooking the Loch. Delightfully, breakfast – including homemade charcuterie and traditional Scottish brioche-like buns layered with dried fruit – can be delivered in picnic baskets.
£49 fixed menu