After training at Inverness College, Isobel’s ambition had always been to own and run her own restaurant. Following a couple of years in hotels on the mainland she returned to her roots and after more experience gained, catering in the Uists, Isobel finally achieved her wish, in 1987, with the opening of Orasay Inn, primarily operating as a restaurant. In the following years the building has been adapted and extended to form the existing, nine bedroom, hotel.
For the restaurant, a superb selection of fish and seafood comes fresh from boat to hotel kitchen, supplied by local fishermen. Much of our beef is from our own fold of Highland Cattle, raised on our croft. Discerning, reliable producers and suppliers, who are aware of the quality we require, deliver locally reared Hebridean lamb, pork, game, poultry and vegetables.
Using only the best quality ingredients and Isobel’s own creative style of cooking, our restaurant has gained a reputation throughout the Hebrides, and beyond, for the provision of excellent dishes of generous proportion, though they can be provided to suit individual appetites.
Meals, all freshly prepared to order, can be chosen from our a la carte menu or our ‘Catch of the Day’ board. Our assistant chef is a qualified baker and as well as producing fresh bread and scones, he conjures up a selection of mouth-watering desserts to round of your ‘Orasay Inn meal experience’.
Fine wines, from around the world, have been selected for our wine list.
Meals are served in our tastefully appointed dining room or, weather permitting, on the elevated decked area, both affording superb views, across The Minch to the Isle of Skye (on a very clear day, to the Isle of Rum) and also to the mountains of South Uist.
Quote from ‘The Sunday Times’ Travel Section, in an article on the Outer Hebrides:
“Finally, don’t forget to eat some seafood. The scallops, in particular, are enormous and one of the best ways to enjoy them is as part of a seafood platter at the Orasay Inn. Clean functional and home to one of the best chefs on the islands”.