Isle of Eriska Restaurant Review: Gourmet Michelin Starred Dining at The Isle of Eriska in Scotland

Incredible views, fresh air, outstanding produce and a team of talented chefs – just some of the many attributes which the Isle of Eriska has to offer. Being my first time in Scotland, I really had no idea what to expect. Haggis, whiskey and salmon? I’ve since learnt it’s so much more than that and Scotland really is an amazing place for food. It’s such a sustainable place too, which restaurants, locals and visitors all seem to make so much use of.

The restaurant here is looked after by head chef Paul Leonard, who secured one Michelin star for the venue back in September 2015. Since then it’s gone from strength to strength and won countless awards and accolades. Paul comes with plenty of experience too, previously holding positions at the likes of 2 Michelin star Andrew Fairlies at Gleneagles. Our Scottish journey started with a glass of Champagne in the bar and some delicious amuse bouches, which immediately got us all excited. The crunchy fried haggis ball was incredible.

If you haven’t yet read my Island Foraging on the Isle of Eriska post – you really must. The food here isn’t just about cooking, but sustainability, locally sourcing, quality and also creativity. Using what you have to create dishes with flavour and excitement. The whole menu changes daily. Testament to that were our starters. They weren’t particularly the most complex of dishes you’d come across, but the preparation and quality of them shines through in the mouth. Scotch beef fillet tartare was served with smoked bone marrow, garden pickles and crumbled sourdough. It really doesn’t give much away to look at, but take one bite and you’re transported somewhere else for a few minutes. Even better still was the cured Loch Creran salmon. The fish comes from a supplier just a few minutes drive away and is cured inside the islands home-smoker. I’m really not exaggerating when I say it’s the best salmon I’ve ever eaten. It’s served alongside garden carrots, turnip and nasturtium.

Main courses continued to be just as wonderful and fresh. One dish I really loved was one of the most simplest. Grilled leeks which had been plucked from the garden that afternoon, served with alliums from the greenhouse, buttermilk and onion ash. An incredibly satisfying dish. Our Glenfinnan Estate venison was yet another lovely showcase of ingredients and quality. The rare cooked venison was a stunning piece of meat and so was the salt baked beetroot which came with it, fresh sour curd and spicy watercress helped bring each mouthful together.

While we enjoyed some lovely sweet treats in the restaurant the night before, our Sunday was all about one thing – cheese. Something the restaurant is very well-known for. A gargantuan selection is wheeled over to your table, loaded with just about every single cheese you could imagine. British cheeses, Lancashire bomb, Lanark blue, Celtic promise, oozing brie, Glazert and Lanark – the latter I’d not even heard of before. If ever you want to know more about cheese and try some of the best – this is the place for it.

Our meal at the Isle of Eriska was truly memorable. The service is extraordinary – but most importantly it all ends up coming down to the ingredients. This isn’t just a meal, but an experience which educates you along the way – leaving you with not just a full stomach but a memory to cherish for years to come.

NB: Elements of my dining experience were complimentary. All views are as always, my own. My views are not influenced by anyone other than my own palate and slightly poor eyesight.