at Crofter’s Kitchen
In Scots, there is a word for the harvest season: Hairst /hɛrst/. The harvest. The turning of the season.
As summer draws to a close, Crofter’s Kitchen moves indoors to our container restaurant, set into the working croft where the pigs are reared and the celeriac grows.
at Crofter’s Kitchen
Hairst is our autumn menu. A celebration of the colder months and the produce of the North West Highlands — comforting, generous food, still built around the same local sourcing that has always defined Crofter’s Kitchen.
Thursday evenings, and Friday and Saturday lunch and dinner, Hairst is served à la carte. Sundays are different. We serve a three-course Sunday roast throughout the day.
Hairst is what happens when the dark comes in.
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“The highlight of my latest trip was Crofter’s Kitchen, brilliant local produce (from within 30 miles) — the young crofting couple here have just added a cosy sit-in restaurant. The seafood platter is divine”.
— Robin McKelvie, THE HERALD - Weekend Magazine, July 2026