Our vision is to make great tasting meals using local fresh produce with minimal environmental impact. We believe that sustainable food consumption involves a diet based primarily on food produced within your local landscape.
- Food with provenance – We aim to grow as much as we can ourselves or source it locally. We believe this results in high quality produce, low food miles and benefits the local economy. Our long term objective is to get everything except dairy and grains from the Isle of Skye (these are currently not available on the island).
- Sustainable sourcing – When we use food and drink that has not come from Skye or the UK we choose items with provenance or a certification that gives us the reassurance it has been produced in a sustainable manner.
- Minimal waste – What we can’t reuse we recycle and we avoid buying plastic packaging if possible. In addition, our vegetable food waste is “fed” to our Hot Composter, which then feeds the soil and produce on the Red Roof croft.
- Sustainable electricity – The restaurant electricity supply is 100% renewable energy supplied by Ecotricity. We plan to replace the inherited gas cooker with an efficient induction cooker as soon as we can afford it.
To deliver these aims we serve a fixed three course seasonally changing menu. It allows us to choose and harvest the required amount of fresh produce from ours or suppliers’ crofts on a daily basis.
Due to our small size and food philosophy we are unable to cater for vegans, dairy and egg intolerances/allergies.