Scottish Field


The Scottish Field wrote about Mike and our sourcing policy in July this summer. Please click on the following link to see as it is too large a document to upload onto this page.

View the PDF

Certificate of Excellence 2014

We have been awarded a Certificate of Excellence for 2014!

The AA Guide 2014

The Whitehouse Restaurant


1 rosettes

In a remote spot near the ferry crossing to Mull, this restaurant does indeed occupy an unassuming white house overlooking Lochaline bay. Inside, it looks every inch the unpretentious modern eatery, from its pale wooden tables and flooring to the whitewashed walls hung with maritime and food-themed art. Blessed with a remarkable natural larder close to hand, the kitchen is passionate in its local sourcing ethos, and skilled when it comes to wringing every molecule of flavour from the peerless produce. Daily-changing chalkboards reference the provenance of the main element of each dish, starting with Lochaber chicken liver parfait served with spiced apple chutney and toasted raisin and walnut bread. Next out, a vibrantly colourful dish sees Gigha halibut poached in sea water and matched with Creran oysters, sweet cicely, and caper butter. Dessert brings a clever take on pear Belle Hélène: rich chocolate marquise layered with spiced poached pears and quenelles of chocolate sorbet.


Walnut Bread made by Lee