Scorrybreac Restaurant

Scorrybreac Restaurant Welcome to Scorrybreac restaurant page. Please feel free to email or send us a message :) Our aim is to source the best produce that Skye has to offer.

Scorrybreac restaurant and bar is set in a beautiful location by the sea and is the perfect spot to enjoy wonderful Scottish cuisine. We will be open Tuesday to Saturday in our small, elegant dining room and bar area. For reservations please book through

Scorrybreac.com


We look forward to seeing you soon.

We are hiring at Scorrybreac! Join the team 😊We are looking to fill a spot for FOH as a server position has become avail...
31/05/2026

We are hiring at Scorrybreac! Join the team 😊

We are looking to fill a spot for FOH as a server position has become available! We are seeking someone to do predominantly weekends and occasional mid-week holiday cover.

Great hourly rate and generous tips up for grabs. We are a small, upbeat team and on the scout for someone similar with an enthusiastic work ethic! Possible accommodation options too if you are inquiring from off-island.

Familiarity with hospitality is necessary, but training to the position is absolutely available!

Please email us at [email protected] for more information 😊

27/05/2026

Our Scorrybreac Negroni —
We’ve been tinkering at Scorrybreac lately. Inspired by .sebelova we wanted to create our own version of Campari using ingredients we can readily forage here on Skye. This first batch takes on flavours of flowering currant, grand fir, bay leaf & hibisicus.

Campari — We infuse gin with flowering currants, foraged at the back of the Scorrybreac kitchen, to create the base of our Campari. We then vaccum seal and leave it to do it’s work, extracting as much flavour as possible. Then, by adding a concentrate of hibiscus and herbs, we add colour, bitterness and create our very own Campari profile.

Gin — Using Uisge Lusach with grand fir, we create an infused gin adding a herbaceous citrusy component to the Negroni.

Vermouth — From Cornwall, Knightor Rosso Vermouth, an Italian-style sweet vermouth using English grapes adds a rich mouthfeel to the cocktail alongside flavours of bitter orange & aniseed.

Finished with a spritz of orange blossom and served with poached scots pine cones, It is the go-to cocktail for a Scottish heatwave.

Our Chefs’ and where it all begins at Scorrybreac. A small team but more than enough gusto to go around! Not only excell...
19/05/2026

Our Chefs’ and where it all begins at Scorrybreac.
A small team but more than enough gusto to go around! Not only excellent at what they do, but truly nice folk.

Also, a well earned mention to Rich and Niko our KP’s!

Our Chef’s and where it all begins at Scorrybreac. A small team but more than enough gusto to go around! Not only excell...
19/05/2026

Our Chef’s and where it all begins at Scorrybreac. A small team but more than enough gusto to go around! Not only excellent at what they do but truly nice folk.

Also, a well earned mention to Rich and Niko our KP’s!

17/05/2026

The final week of our Venison course…

Kensaleyre Venison with malt loaf, confit Szechuan beetroot and Denhead asparagus.

Finished with toasted buckwheat, crispy alexanders leaf, an Alexanders purée and oil. Artichoke purée, beetroot reduction and an elderberry jus. Served with grated venison honch.

The season changes and we do with it. Summer menu beginning soon…

This is Scorrybreac falls. A waterfall built in to the rocks at the beginning of the Scorrybreac walk, and just a few mi...
11/05/2026

This is Scorrybreac falls. A waterfall built in to the rocks at the beginning of the Scorrybreac walk, and just a few minutes walk from the kitchen.

Where we forage for a lot of our flowers and greens, it is the area where the Scorrybreac restaurant came to fruition 11 years ago and the area which sustains the restaurant to this day.

At this time of year, it is where we forage for wild garlic, wild garlic flowers, primroses and ground elder.

The evening light as summer sets in, seen from our window. The Highland hills are reflected in our menu, seasonal, local...
06/05/2026

The evening light as summer sets in, seen from our window. The Highland hills are reflected in our menu, seasonal, locally sourced and foraged within walking distance.

Book your harbour side table online at
https://scorrybreac.com/Bookings

Potato Brioche. Potato crumb. Potato Butter. Potato through and through. Fermented mashed potato bread, and fried skins ...
30/04/2026

Potato Brioche. Potato crumb. Potato Butter.
Potato through and through.

Fermented mashed potato bread, and fried skins combined through our whipped butter. A baked potato crumb to top.

Address

Portree

Opening Hours

Tuesday 5pm - 10pm
Wednesday 12pm - 3pm
5pm - 10pm
Thursday 12pm - 3pm
5pm - 10pm
Friday 12pm - 3pm
5pm - 10pm
Saturday 12pm - 3pm
5pm - 10pm

Telephone

+441478612069

Website

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