SSC acquired the Harris & Lewis Smokehouse last year and opened the Restaurant in October. The Restaurant quickly established itself on the food scene of Stornoway and gained popularity amongst the local people.
The idea of our head chef, Phil Sim, was to showcase what the Restaurant can do, to exhibit our culinary artistry and to create an unforgettable dining experience. Only 30 customers could enjoy the 6-course Taste of Summer menu, celebrating the best of the Hebrides.
It started with a glass of prosecco and canapés, continuing with a Native Hebridean tasting plate, a tempura battered courgette flower stuffed with Stornoway wild garlic and crowdie, tomato and dill salad, and a citrus sorbet pallet cleanser that was served during a short break.
Then came the long-anticipated main course; Isle of Lewis lobster medallion and monkfish ravioli with a shellfish bisque, followed by the second main course of Hebridean Blackface lamb rack, Ness black pudding crumb, spring greens and truffled potato foam. To finish the culinary tour, we served Gorse panna cotta with pineapple and Harris Gin jelly, poppy seed tuille with a choice of coffee or tea.
Seeing happy customers rolling out of the Restaurant throwing superlatives at our team, 'absolutely fantastic' and 'massive success'... that's the reason why we get up in the morning and push ourselves to do even better.