The story
Recognized in The Good Food Guide for their consistent execution, Clare Winskill and Iain Roden run Coruisk House in Elgol, Isle of Skye, crafting a modern European tasting menu that shifts with the seasons. They designed a five-course progression that reflects the local landscape and relies on daily market finds rather than a fixed roster. Their hands-on approach means every plate connects directly to the surrounding Highlands waters and pastures.
This modern European kitchen builds each service around contrasting textures and regional proteins. A velvety shellfish bisque pairs with house-made walnut bread, while sea trout sits beside a pan-seared Skye scallop and peppery mousse. Slow-braised Hebridean lamb arrives alongside wild chanterelles and a delicate shallot tarte tatin that cuts through the richness. Dessert leans into bold pairings, featuring a coffee and Laphroaig whisky soufflé balanced by cardamom ice cream.
Guests gather in understated lounges framed by exposed stone and steady fires before the evening service begins. The space feels grounded rather than polished, matching the unpretentious pacing of the meal. Iain and Clare travel across Europe during the winter months to select bottles for the cellar. The resulting lineup favors Burgundies and careful Old World selections that complement the region’s robust flavors.
Recognition
Details
History
1 Rosette Award for Culinary Excellence
There’s more than one reason for taking the winding single-track road to Elgol in the south-west of Skye. A climb to the summit of Blà Bheinn, one of the island's most spectacular mountains, a boat trip to the lovely Loch Coruisk within the magnificent Cuillin range, or simply a shoreline walk with views to Canna and the smaller isles. And then there is Coruisk House, the boutique hotel with five immaculate bedrooms, warm fires and a set dinner every night for both residents and non-residents alike. In this wild corner of Skye, Clare Winskill and Iain Roden have created a magical retreat where cocktails can be taken before dinner in one of their ‘rustic chic’ lounges ahead of a five-course menu that changes from day to day, season to season. Begin, perhaps, with a fluffy little celeriac zabaglione, follow with an intense shellfish bisque served with Clare’s own walnut bread, then a dish of sea trout alongside a plump Skye scallop, a trout and pepper mousse and sweet pickled cucumber to cut through the richness. Loin of Hebridean lamb arrives with a serving of slow-braised shoulder, fennel purée, wild chanterelles and – the highlight – a mini shallot tarte tatin. The one unsteady note comes from a coffee and Laphroaig whisky soufflé (two flavours fighting each other), though it is saved by a splendid cardamom ice cream. The thoughtfully composed (and pricey) wine list includes some fine Burgundies, selected by Iain and Clare during their travels across Europe in the closed winter months.
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