Applecross Inn

The story

Applecross Inn: Good Food Guide Recognition for Scottish Seafood in Wester Ross

A long-standing culinary tradition

At the Applecross Inn in Wester Ross, Judith Fish MBE guides a kitchen that has earned multiple awards since she took the helm in 1989. The Good Food Guide recognises this spot at the foot of the Bealach Na Bà pass for legendary food and drink, a standing maintained through a focus on ingredients pulled straight from the Inner Sound. Hand-dived scallops arrive alongside plump Applecross Bay prawns and langoustines served in hot garlicky butter, proving the Scottish seafood here remains the central pillar of the menu.

Distinctive plates and generous servings

Guests frequently return for the haggis flambéed in Drambuie, a dish described as a plate-scraping show-stealer, or opt for the seafood linguine dressed in champagne butter sauce. The kitchen maintains a wide scope beyond the coast, serving chunky haddock and chips, steaks, burgers, and even Thai curry alongside the local catch. Every plate arrives in substantial portions, and the staff cater to various requirements with specific vegetarian, vegan, and gluten-free alternatives ready to order.

Old-school atmosphere and coastal views

Inside, the dining room retains a character defined by red carpets, orange pine panelling, and fairy lights draped along the bar. A large wood-burner provides warmth while sixteen tables face outward toward sweeping views of the Isle of Skye and Raasay. Beyond the doors, picnic tables cluster above a rocky beach where diners take in the salt air, and a retro silver airstream caravan operates from the shore to serve fish and chips, ice cream, and fresh coffee. The bar counters hold over fifty single malt whiskies and taps pumping ale from the nearby Applecross Brewery.

Traditional sweet finishes

Sweet endings mirror the generous sizing of the savoury courses, with regulars choosing between a hearty fruit crumble and a well-made cranachan. This traditional Scottish pudding brings together fresh raspberries, cream, whisky, toasted oats, and meringue for a distinctive finish. The dessert selection rounds out a menu that pairs easily with the extensive wine list and broad range of spirits kept behind the bar.