Inver

Inver is a modern Scottish restaurant in a stunning location on the shores of Loch Fyne. AA Awards 2016/17
Restaurant of the Year - Scotland
(397)

AA Restaurant of the Year 2017- Scotland
Sunday Times 100 Best Restaurants Regional Winner 2017
Highlands & Islands Best Restaurant Experience 2017

21/08/2026

They’re calling it a ‘Coolcation’! Either way we’ve had a wee bit of availability pop-up for Friday & Saturday over the bank holiday weekend. Available to book online now. Stay 😎!!❤️

16/08/2026

We’ve had a cancellation for this Thursday folks!! ❤️ Available to book online now!! 30% mid-week reduction on the room too!!😱

05/08/2026

We’ve had a cancellation for Saturday folks!! Available to book online now. ❤️🌞🌸

27/07/2026

We’ve had a chance for the dog friendly bothy for this Saturday & Sunday. We’d love to see you!!! ❤️ Available to book online, now! Have a great week!

13/07/2026

Due to a cancellation, we know have a couple of bothies free this Friday!! Summer has returned & the menu is absolutely singing! 🌸☀️😋 Offered at a reduced rate of £275!! Available to book online as always. ❤️

15/06/2026

Hi folks,
We’ve had a cancellation for this Friday, so now have a bothy available. 🎉 Available to book online now!! ☀️

04/06/2026

Steamed ginger sponge, magnolia & wild pepper …

Magnolia blossoms really do unfurl like hope’s banners after winter. Gingery, snappy and exotic, the spring-flowering ones originated in Asia- 95 million years ago! Before even bees, so they’re pollinated by ancient beetles. Brought to the UK by colonial Victorian plant hunters to brighten even west coast Scottish springs. Ours from the beautiful old grounds of nearby Ardkinglas.

Here with the lightest of warm ginger sponges, cream softly whipped to order, magnolia ice cream and syrup, and wild pepper hinting at the sturdier ginger cakes of the Scot’s baking canon.

Conceived by and nurtured through its development by the kitchen family. (And you can tell the sponge is actually warm in the photo cos that ice-creams sneaking off the side).

The good strawberries landed this week, the first flag of full summer, so little ginger and magnolia puddings will soon be stowed as memories for the winter ahead.

02/06/2026

Mussel crumpet & flowering brassicas - fat, sweet Shetland mussels on a bubbly, butter-fried crumpet. All the little holes sucking up the smoky, horseradishy mussel beurre blanc like rock pools in the rising tide.

Been on the lunch menu a couple of weeks now (nothing insta about this ‘gram) and bedding in nicely- the greens shifting with the season, first sprouting kales from the garden, now flowering seashore greens and the new shoots of orach and sea aster from the shoreline.

All from the fertile mind of new head chef -who is also bedding in nicely and shifting naturally with the seasons. Moray was with us in our very first year (2015!) as a chef de partie and it’s one of our greatest Inver moments having him back to lead the kitchen, and do it so very well.
It’s a daily reminder that running a restaurant is so so much bigger a project than any reductive grid can portray. The mussels are delicious- but all the beautiful people bringing them to your plate are the reward.

🙏🏻♥️

30/05/2026

We have a cancellation for tomorrow night folks!! Room is offered at 35% off, menu is absolutely singing and we here to welcome you! 🥰❤️🎉🌻

Available to book online, now!

27/05/2026

We need ONE happy helpful set of hands for our busiest summer months, early July till end September (possibly into October).

We’ll need you to hit the ground running, so demonstrable experience in a similar or relevant restaurant kitchen will be essential. Ability to work on different sections is important, as at some point you’ll be covering other chefs’ holidays- a Chef Tournant position if you’d like the classic term! Organisation and good time management essential, as is ability to communicate, and to thrive juggling all that a nigh-quality busy kitchen demands!

It’s a fantastic opportunity to spend time in a beautiful place, cooking world-class produce with a fantastic team already hitting their stride. We can help sort accommodation. Living costs are low, you’ll work 48 hours over 4 days with 3 days off to explore the area, swim in the loch, go fishing, walk the hills… or simply drink a cold glass of something on the beach…. Salary is £33k pro rata base rate, with tips on top- an extra £200-300 per month.

Please send CV with covering letter to me, [email protected]

Can’t wait to hear from you all 🫶🦀🌿🌱🎣🍓

Address

Strathlachlan
Cairndow
PA278BU

Website

http://www.inverrestaurant.co.uk/

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