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Croft 3, Fanmore, Near Ulva Ferry, Isle of Mull (2026)

09/01/2025

*Haggis making workshops 2025*
Nothing embodies thrift and resourcefulness better, taking the often unwanted parts of an animal and making it into something great. Jeanette’s generously spiced haggis is a staple on our menu and is also available to buy at the croft and across the island.

We offer workshops that take you through what is involved in the haggis making process and give you a chance to get your hands dirty.Workshop spaces — £60 per guest

10.00am Workshop starts with a cup of tea/coffee and slide of cake on arrival
10:30am Talk about ingredients, history, the croft and sheep.
11:00am Workshop begins. Students wash hands, put on aprons, and pair up. Each workstation has enough ingredients to make haggis for 2 people. You and your buddy will watch a demonstration of how to mix ingredients and stuff the skin and then you will make your own with help and assistance available as needed.
11:45am Everyone has made their haggis so now it is time to plunge them in hot water and let them cook for 45 minutes while we clear up and have another cup of tea.
12:30pm One of the group will recite a few lines of Robbie Burn’s ‘Ode to Haggis’. Participants will then sit down to lunch showcasing different dishes where haggis is a main ingredient.
1:30pm Workshop ends.

Workshops will take place on Selected mondays through the season. However if you have a large booking and can only make a specific day we will try and fit you in.Monday 7th AprilMonday 2nd JuneMonday 7th JulyMonday 4th AugustMonday 1st September

Let us know if you’d like to book.

Thanks once more to .jpeg for images.

08/01/2025

While wandering around Glasgow the other month we came across the latest edition of and found we had a little feature.

The article focuses on the idea of ‘the modern croft’ and the way people have diversified to make a living in the contemporary economic landscape. Featuring .

We’d spoken to at some point at the height of last season and, as with most things at that time, quickly faded from memory. We are very appreciative, thank you for showing an interest.

30/12/2024

We are now taking bookings for 2025 season. We are continuing with our 3 course menus in the evenings, roasts on Sundays and a slightly more casual cafe style menu in the daytime that does not require booking. Hope to see you next year.

2025 evening opening times

Taking bookings at 6pm, 6.30pm, 7pm, 7.30pm & 8pm

Mid season (April & October)

Wed, Thu, Fri, Sat

High season (May, Jun, Jul, Aug, Sep)

Tue, Wed, Thu, Fri, Sat

Low season (Nov, Dec, Jan, Feb, Mar)

Closed

2025 Sunday opening times

Taking bookings at 1pm, 1.30pm, 2pm

Year round

2025 lunch opening times

Open 10am - 2pm no bookings walkins only.

Mid season (April & October)

Wed, Thu, Fri, Sat

High season (May, Jun, Jul, Aug, Sep)

Tue, Wed, Thu, Fri, Sat

Low season (Nov, Dec, Jan, Feb, Mar)

Closed

21/12/2024

*Croft 3 Weddings 2025/26* We are excited to announce that we are taking bookings for weddings.

After hosting our first full ceremony and reception a few weeks ago and some private wedding meals over the summer, we thought the time was right to make it official 🤗💍.

If you’d like to know more, give us a message and we can send you a breakdown of the packages we have available as a starting point.

Thanks to for the flowers in the photos, for taking the photos, .jpeg for the landscape shots and and .stephan for the food styling.

15/12/2024

*New Year's Day Roast* Thanks to everyone who came for our roast today. We had beef, chicken and chestnut roast on served with our isle of mull cauliflower cheese 🤤, roast spuds, root mash, spiced red cabbage and a Yorkshire. We're open on Sundays through Christmas and on New year's day as well.

New year's Day is filling up so let us know if you're thinking of booking and we'll try our best to fit as many people in as we can.

Merry Christmas everyone!

06/12/2024

We now have printed gift vouchers available, £30, £60 or & 120. Message us with whichever one you would like and we'll send out a payment link.

From there we can either:

_ post the print voucher out to you (last post 16th Dec)
_ send you a digital copy (after 16th Dec)
_ collect the voucher from the croft, just let us know when to expect you.

🎄

29/11/2024

Our winter opening times for Sunday roasts, we’re doing one in New Year’s Day too! Book online, DM or on WhatsApp. The more notice we get in the winter the better!

14/11/2024

Whatever the season, year round, the 2 course Sunday roast is our one constant.
We’ll have a few different meats to choose from as well as a nut roast of some description, served with the appropriate accompaniments and a glug of gravy.

We'll be open on Sunday's throughout the winter, 1pm - 4pm. Walk-ins welcome booking preferred. Book online or give us a message on WhatsApp.

We'll also be open for some selected dates over Christmas and New Year. Look out for specifics later in the week!

08/11/2024

Thank you Quentin and Pierre for 3 months of the best french cuisine - your time here absolutely flew by and you will be sorely missed by us all, especially Meryl. We were lucky to witness first hand the combination of Quentin's consistent finesse in classic french cookery and Pierres flair and attention to detail on the bar which has been a masterclass in customer service, all in all the Croft is all the better for knowing you.

Ding! Ding! Service please. Here are some of our highlights p.s. they are all vegetarian apart from the haggis but that's not really meat anyway right? Does offal count?

First up is the house haggis served with panise and romesco. Panise are a southern french street food, chickpea flour that is mixed with water and salt, set then fried. Their morish simplicity have been one of the highlights of the summer, proving to be an excellent partner to put generously spiced haggis. The salsa Verde worked well with this dish too, but I think the romesco just edges it.

Courgette salad with pistou, feta and mint. This salad starter was everything you want a light, summery starter to be - the mint and lemon combination was clean and refreshing, kicking your taste buds into hear and leaving you salivating for more.

Tomato gallette featuring isle of wight heritage tomatoes was a staple for the 3 months, begining as a starter and then growing into a main course.

The desserts were fantastic and we have to give an honourable mention to the enduring comfort created by a pavlova, but the Madeleines have to be out favourite. Baked to order and served with whipped cream, best enjoyed with a whisky cocktail.

The French 75 was the perfect way to start or end an evening. Pet nat mixed with botanical spirit, sugar, lemon juice and lemon thyme. I'm sure we'll enjoy a lot more of these together in the future.

*Special appearances from and .beale (in book form) in this post.

19/10/2024

The Royal Institute of British Architects (RIBA) has announced Croft 3 on the Isle of Mull, Scotland by fardaa as the winner of the 2024 RIBA Reinvention Award.

The Award recognises buildings that have been creatively reused to improve their environmental, social, or economic sustainability. It shines a light on 'retrofitting’ – increasing the longevity and energy efficiency of existing buildings and reducing the need for demolition and new construction.

The brief was to create a restaurant space that retained the intimate and simple character of a croft building while maximising the opportunity for customers to enjoy the awe-inspiring landscape and views across to the Isle of Ulva and Atlantic Ocean. Meeting the National Scenic Area’s expectations for design quality and a clear social benefit, Croft 3 transforms a once dilapidated ruin into a truly unique, intimate community space.

Honouring the nature of the ruin and the cultural and historical traditions of the locale, the two connected buildings are cloaked in earth-like tones, and their close proximity provides shelter and space from the elements. It’s rustic interior not only reflects the croft’s traditional use, but provides a flexibility for future uses.

Croft 3 is an exemplar in low-carbon restoration. Existing structures and site materials were reused throughout, wherever possible, while retaining walls were designed out to reduce the use of concrete. The restaurant also boasts reclaimed chairs and benches and tables that were carved on the island from a single tree.

Interweaving themes of food, friendship, and community, Croft 3 offers a warm and welcoming retreat from the often-harsh conditions of the Isle of Mull.

Jury Chair and Director of Dow Jones, Biba Dow, said:

“Croft 3 talks powerfully of the dramatic capacity for re-invention and re-activation at a small scale. The judges were delighted by the care and expertise evident in every aspect of this project. Of its place both in its architecture and its use, it reminds us that architecture doesn’t need to operate on a large scale to be powerful.”

Croft 3

09/01/2025

08/01/2025

30/12/2024

21/12/2024

15/12/2024

06/12/2024

29/11/2024

14/11/2024

08/11/2024

19/10/2024

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