Scourie’s award-winning coastal kitchen. Local ingredients. Daily changing 30 mile menu.

Set next to the beach on Scotland’s North West coast along the NC500, Crofter’s Kitchen is an award-winning Highland seafood destination on a working croft. From hand-dived scallops and wild venison to local lobster, our menu is sourced locally and cooked metres from the sea.

Winner of Highlands and Islands Food & Drink Business of the Year 2026, with our indoor space on the croft open now.

Person holding a crab wearing a Crofter's Kitchen apron, standing against a wooden wall.
People gathered outdoors near food stalls, with one stall made of wood and another made of shipping container, under leafless trees on a sunny day with a hill in the background.
A blue container with the words 'Crofter's Kitchen' written on it, featuring a glass sliding door revealing a cozy interior with wooden walls and a white fur chair. Outside, there are gravel ground and wooden picnic tables.
A box of cooked lobster tails and claws garnished with lemon wedges on a wooden table, with a menu and a lobster cracker nearby, and a bouquet of wildflowers in the background.

Sample of our daily changing menu

The menu changes daily based on what arrives that morning. Order from the food truck and eat inside our new container restaurant or sit outside. All food is served in seaweed-based compostable packaging. No bookings or reservations required. Prices may fluctuate depending on seasonality.

Plan Your Visit

Hairst. Autumn at Crofter’s Kitchen.

A seafood platter featuring oysters on the half shell, shrimp, and a salad, with lemon wedges and a glass of wine on the right. There is also a wooden board with bread slices and a small dish of butter, and a card with a map in the background.

From 15 October – 8 November, Crofter’s Kitchen moves indoors for Hairst — our autumn menu celebrating the colder months and the produce of the North West Highlands.

Expect full-service dining inside our cosy container restaurant on the croft, with à la carte evenings and weekends, and three-course Sunday roasts — all built around the same 30-mile sourcing that defines Crofter’s Kitchen.

The food truck will be hibernating for the season, so during Hairst this is the only way to dine with us. Tables are limited and key dates are already beginning to fill, so booking ahead is strongly recommended.

Book Hairst
A wooden table with a tray of lobster tails, a plate of salad, a platter with cooked shrimp, and bowls of oysters on a bed of hay, along with a glass of water, fork, and knife.
A small dessert featuring a piece of chocolate cake topped with a swirl of vanilla ice cream or whipped cream, drizzled with caramel sauce, served on a white oval dish set on a wooden board with a blurred background.
A bowl of oyster shells, lemon wedge, and straw on a wooden surface.
Person wearing a apron labeled 'Crofter's Kitchen' carrying a tray of seafood including cooked shrimp, garnished with lemon slices, and slices of bread on a wooden serving board.
The logo of The Scotsman, a Scottish newspaper, featuring a crest with a lion, thistle, and crown, with the text "The Scotsman" beneath.

Featured In

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Black text that says 'the creative' with white background.
The logo of HelloFresh, a meal kit delivery service, in black and white.
Text reading 'HOMES, O T THE FUTURE, & INTERIORS SCOTLAND' in white on a black background

Behind Crofter’s Kitchen

A family of three, including a woman, a man, and a young child, standing inside a room with large windows showing a grassy landscape outside. The family is smiling and appears happy, with the woman holding the child and the man looking at them. There are two fluffy sheep inside the room, positioned on a fluffy white rug.

Crofter’s Kitchen is run by husband-and-wife team Grant and Heather from our working croft in Scourie on Scotland’s north-west coast.

What began as a small seasonal kitchen has grown into a destination for seriously good seafood and is still shaped by the place we live and the people around us, with our indoor restaurant space now open.

We keep things simple: follow the seasons and let exceptional local produce speak for itself.

Discover how we source our produce