The Glebe Kitchen at Eddrachilles

22/06/2026

👷👷‍♀️⚡️Today, Monday 22 June, we have a team of SSE engineers working locally on replacing some power line infrastructure. Tough job in this remote area. We will therefore have short power outages as we switch between mains electricity , generator, and back again.

☎️🤙That means phone and internet for the hotel and restaurant may be less consistent today. Please leave messages, we will be eagerly waiting to connect!

🤞Good luck to our own team who have been thinking through how to keep our Highland Hospitality fully charged. And thanks to our SSE engineers who have been very helpful. Good luck today!

19/06/2026

The Glebe Kitchen restaurant is housed in the former kitchen and dairy of an 1800s manse. The stone walls are original. The flagstone floor has been walked on for over two hundred years. And the food being plated in it tonight is created from the Highlands finest larder by exceptional chefs.

No dress code. No fuss. Just a proper room, a genuine welcome (including for your dog), a whisky bar plus a carefully selected wine list, and someone else doing the washing up. Perfect indulgence at the end of a busy day’s adventures.

Open to non-residents. Book before you need to — we're small and we fill up.

Relaxed yet refined Highland dining shaped by season and a strong sense of place.
AA Rosette restaurant at Eddrachilles Hotel.
Dinner nightly April–October.
Residents & non-residents welcome.
Booking essential.
Drinks and sea views before & after dinner.

18/06/2026

You drove over four hours to get here. You're not eating packaged snacks.

The thing nobody tells you about north west Sutherland is this: there are some award- winning restaurants and eateries if you know where to look.

At The Glebe Kitchen, dinner isn't an afterthought to the view — it's the other reason to book a room at Eddrachilles Hotel. Locally sourced ingredients , AA Rosette standard, an experienced team of professional chefs.

You came this far. Eat properly.

📍 Eddrachilles Hotel, Badcall Bay near Scourie Book your table at the link 👇

04/05/2026

Grilled Scottish asparagus, poached free range egg ,spinach and hollandaise sauce. Classic, delicious starter, perfect taste of Spring.

04/05/2026

We recommend a walk to the shore in the woodland grounds before or after dinner (the evenings are lengthening). It’s not a formal or grand garden but a working labour of love to create better biodiversity and framed by an exceptional borrowed landscape. Read more below (or browse the printed garden notes in our lounges over your pre dinner drink!).

Every October, hotelier Fiona makes a garden list. For the winter closed season

This year's list included the complete defeat of the gorse, the total vanquishing of the brambles, immaculate hedges by mid-March, and — the centrepiece — a magnificent sweep of tulips across the garden slopes.

The deer got the tulips.

The spring garden notes are now available in our lounges. A blog journal piece on the same is available at eddrachilles.com :
🌺the Glendoick rhododendrons approaching full maturity after a decade in the ground,
💨the gales that flattened the early daffodils and accidentally improved everything that came after,
🪴a Polycrub in seasonal transition, and
🦌the ongoing challenge of deer management when the deterrent who held the line since 2017 is no longer with us.

Also: James and the Giant 🍑Gorse.

Bydand , our late lamented Gordon Setter, would not have tolerated any of this deer intrusion for a moment. His successor arrives at the end of May.

In the meantime, crepuscular torch circuits continue. The hinds are unmoved.

🌿 Find it under Journal at eddrachilles.com or at the foot of the site’s homepage.

03/05/2026

There’s a quiet debate around roast beef.

Rib, sirloin, tenderloin, featherblade — each one brings something different to the table. There isn’t a single “best” cut, only a different way of thinking about the meal.

Across the North Highlands, this Sunday, you’ll find all of them being served — each one thoughtful, each one deliberate.

We’ve written a short Journal piece on how we approach it, and why those choices matter a little more than they first appear.

https://www.eddrachilles.com/eddrachilles-journal/2026/5/3/on-roast-beef-why-there-is-no-single-best-cut
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Rib, sirloin, tenderloin or featherblade—there is no single “best” roast beef. A considered look at how different cuts shape Sunday lunch.

02/05/2026

Mushroom & pine nuts arancini, with chargrilled courgettes, roasted red pepper puree and rocket.

Crisp on the outside, soft within — a simple idea, but one that depends on getting the balance right. And then you discover the flavour bombs…

Part of this evening’s menu, alongside a range of dishes that included lamb, beef steaks and monkfish …a menu that evolves daily.

We keep a small number of tables each night for those not staying with us.

If you’re nearby and looking for a refined but relaxed meal with a well stocked bar and wine list to hand , you’re very welcome at Eddrachilles.

02/05/2026

A Warm Welcome to Dining at The Glebe Kitchen restaurant.

The Glebe Kitchen is the restaurant here at Eddrachilles Hotel. Our menus are shaped by season, place, and a gentle, more considered pace of dining.

Most of our guests stay with us and dine each evening, but we have a small number of tables available for those not staying.

You’re very welcome to join us if you are:
– staying locally in self-catering, lodges or B&Bs
– marking a birthday or anniversary (do let us know)
– looking for an indulgent meal rather than a hurried one
– or simply nearby and would like to come in

We offer a relaxed, fixed-price dinner menu with ample choices and which changes daily, allowing us to focus on quality and consistency across the evening.

For those living locally (Ullapool to Durness), we offer a 10% discount on your entire bill.

And if you happen to be on the water, you’re welcome to come ashore — we even have a dedicated mooring for guests.

Tables are limited, so booking is recommended.
Please call 01971 502080, email, or message.

We look forward to welcoming you.

02/05/2026

Highland Shorthorn beef. One of the advantages of working closely with Macbeth’s Butchers is that we really know where our beef begins. That it is grass fed, and from native breeds.

Macbeth’s butchers is actually one part of a family farm business in Moray, where they have shaped both herd and craft over generations.

Macbeths are currently sharing a series of posts on social media which tell aa little more about the evolution of their herd. something we follow with real interest, as it quietly shapes what arrives on our Highland Stoneware plates here.

We can’t send you our chefs but we can share that Macbeths has an excellent online retail service https://www.macbeths.com/

01/05/2026

A small addition to the menu this evening.

Alongside our 10oz steak, we’re now offering a smaller fillet of beef — following many quiet requests from guests who would prefer something a little lighter.

All the pleasure of a good steak, just a little less of it.