The story
Crannog at Garrison West anchors Fort William's seafood scene with dishes sourced directly from Scottish waters. Chef Phil Carnegie leads the kitchen inside the stone-built Garrison West Pub & Kitchen, where the team continues the tradition established when the restaurant first opened in 1989. The relocation from the Town Pier to Cameron Square introduced a cosier setting while preserving the commitment to fresh procurement that underpins The Good Food Guide selection for 2026.
The menu centres on Scottish waters, offering Kinlochleven mussels, West Coast scallops, and Mallaig cod. Grand sharing platters arrive when lobster and langoustine are available. Permanent choices include home-cured salt cod Scotch eggs, beer-battered North Sea haddock, and the Loch Etive sea trout served with pea purée and minty pea ravioli. The daily specials board provides additional opportunities to sample ingredients aligned with current availability.
The stone interior houses meals served across all seven days. Land-based plates round out the menu with ribeye steaks, rump of Forfar lamb, or sweet potato falafels. Desserts offer baked lemon custard with ricotta ice cream, a diplomat pudding spiked with Pedro Ximénez, or the much-loved affogato special. The drink service supports the seafood focus with fish-friendly whites and a lineup of malt whiskies and small-batch Scottish spirits.
Recognition
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