About Us

Crofter’s Kitchen was born from a simple belief: the North West Highlands has some of the finest produce in Scotland and everyone should be able to enjoy it.

Grant was Head Chef at Kylesku Hotel. Surrounded by extraordinary seafood and wild Highland ingredients, we quickly realised something: the produce here was world-class — but there were very few places to eat it in a way that was simple, affordable and for everyone. So we built our own.

We bring ingredients often reserved for fine dining restaurants and serve them in a relaxed setting on our croft.

Wild venison from the North West Highlands.

Cape Wrath oysters from nearby Durness.

Hand-dived scallops lifted just minutes from the beach beside us.

Lobsters and crabs hand picked in Badcall, two minutes down the road.

There are no middlemen. No long supply chains. Sea to plate. Croft to kitchen.

In 2025, our food and vision earned us the Scottish Edge award, followed by the Scotsman Scran Award for Best Street Food.

We’re independent. Rooted here. And we’re just getting started.