The story
Ar Bòrd in Tobermory traces its origins to an intimate supper club before evolving into a recognized seasonal destination. Iain Hetherington and Joyce Kayes now guide the kitchen and front of house from their modern home in Dervaig. The Good Food Guide notes how this background shapes every plate, prioritizing ingredients grown, caught, or reared right here on the island. Their seasonal menus shift with what the local landscape yields.
A fifty-five pound set meal opens with thick slices of house-baked sourdough and salted butter. Guests then choose from three or four options across amuse-bouche, mains, and petit fours. Creel-caught shellfish arriving at Croig harbour frequently appear alongside wild venison smoked on site. You might encounter pan-fried hake paired with Inverlussa mussel curry or a slow-cooked lamb shoulder resting beside delicate potato.
Diners gather in the spacious front room where Joyce Kayes manages service with steady warmth. The open kitchen layout allows guests to watch the cooking process without crossing into staff areas. A strict guest list keeps the pace relaxed while maintaining high standards. Visitors bring their own wine from Dugie’s village shop or the Bellachroy hotel, completing a straightforward yet refined evening.
Recognition
Ambience
Location
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