Inver

Inver Inver is a modern Scottish restaurant in a stunning location on the shores of Loch Fyne. AA Awards 2016/17
Restaurant of the Year - Scotland
(398)

AA Restaurant of the Year 2017- Scotland
Sunday Times 100 Best Restaurants Regional Winner 2017
Highlands & Islands Best Restaurant Experience 2017

Steamed ginger sponge, magnolia & wild pepper …Magnolia blossoms really do unfurl like hope’s banners after winter. Ging...
04/06/2026

Steamed ginger sponge, magnolia & wild pepper …

Magnolia blossoms really do unfurl like hope’s banners after winter. Gingery, snappy and exotic, the spring-flowering ones originated in Asia- 95 million years ago! Before even bees, so they’re pollinated by ancient beetles. Brought to the UK by colonial Victorian plant hunters to brighten even west coast Scottish springs. Ours from the beautiful old grounds of nearby Ardkinglas.

Here with the lightest of warm ginger sponges, cream softly whipped to order, magnolia ice cream and syrup, and wild pepper hinting at the sturdier ginger cakes of the Scot’s baking canon.

Conceived by and nurtured through its development by the kitchen family. (And you can tell the sponge is actually warm in the photo cos that ice-creams sneaking off the side).

The good strawberries landed this week, the first flag of full summer, so little ginger and magnolia puddings will soon be stowed as memories for the winter ahead.

Mussel crumpet & flowering brassicas - fat, sweet Shetland mussels on a bubbly, butter-fried crumpet. All the little hol...
02/06/2026

Mussel crumpet & flowering brassicas - fat, sweet Shetland mussels on a bubbly, butter-fried crumpet. All the little holes sucking up the smoky, horseradishy mussel beurre blanc like rock pools in the rising tide.

Been on the lunch menu a couple of weeks now (nothing insta about this ‘gram) and bedding in nicely- the greens shifting with the season, first sprouting kales from the garden, now flowering seashore greens and the new shoots of orach and sea aster from the shoreline.

All from the fertile mind of new head chef -who is also bedding in nicely and shifting naturally with the seasons. Moray was with us in our very first year (2015!) as a chef de partie and it’s one of our greatest Inver moments having him back to lead the kitchen, and do it so very well.
It’s a daily reminder that running a restaurant is so so much bigger a project than any reductive grid can portray. The mussels are delicious- but all the beautiful people bringing them to your plate are the reward.

🙏🏻♥️

We have a cancellation for tomorrow night folks!! Room is offered at 35% off, menu is absolutely singing and we here to ...
30/05/2026

We have a cancellation for tomorrow night folks!! Room is offered at 35% off, menu is absolutely singing and we here to welcome you! 🥰❤️🎉🌻

Available to book online, now!

We need ONE happy helpful set of hands for our busiest summer months, early July till end September (possibly into Octob...
27/05/2026

We need ONE happy helpful set of hands for our busiest summer months, early July till end September (possibly into October).

We’ll need you to hit the ground running, so demonstrable experience in a similar or relevant restaurant kitchen will be essential. Ability to work on different sections is important, as at some point you’ll be covering other chefs’ holidays- a Chef Tournant position if you’d like the classic term! Organisation and good time management essential, as is ability to communicate, and to thrive juggling all that a nigh-quality busy kitchen demands!

It’s a fantastic opportunity to spend time in a beautiful place, cooking world-class produce with a fantastic team already hitting their stride. We can help sort accommodation. Living costs are low, you’ll work 48 hours over 4 days with 3 days off to explore the area, swim in the loch, go fishing, walk the hills… or simply drink a cold glass of something on the beach…. Salary is £33k pro rata base rate, with tips on top- an extra £200-300 per month.

Please send CV with covering letter to me, [email protected]

Can’t wait to hear from you all 🫶🦀🌿🌱🎣🍓

To mark the season (it’s summer in case you haven’t guessed 🤣), we are currently offering 35% of remaining midweek rooms...
22/05/2026

To mark the season (it’s summer in case you haven’t guessed 🤣), we are currently offering 35% of remaining midweek rooms in early June!! 🌻

Bookings can be made via our website. ❤️☀️

📸

Fancy a (potentially*) life-changing summer experience learning all things kitchen with world-class people and produce.....
18/05/2026

Fancy a (potentially*) life-changing summer experience learning all things kitchen with world-class people and produce..?

We have a few weeks available for Stagiers in the kitchen from June-August. We can offer free accommodation, meals on shift, and a happy supportive atmosphere in which to learn. Plus a chance to spend time in a beautiful place in one of the nicest times of the year!

This is intended for people genuinely interested in growing within the hospitality sector, so some previous experience in kitchens is expected. But what that is can vary! The longer you spend with us, the more you’ll get involved in.

Please email for more details, with a CV and info about your own journey and what you feel time at Inver would do for you. We’ll see if we can match those expectations. We generally only have one stagier here at a time, so you get the attention you deserve, but this does mean places go quickly.

Look forward to hearing from you soon! 💪🏽☀️🌿🌱

*’’Life-changing’ claim based on some v nice thank you letters from previous stagiers! 🙏🏻🙏🏻🙏🏻♥️

We have had a cancellation for next Friday night!! Available to book online now. ❤️
01/05/2026

We have had a cancellation for next Friday night!! Available to book online now. ❤️

OFFER EXTENDED IN TO MAY!! We’ve extended our 35% off remaining rooms (Sunday-Thursday) into early May. These went fast ...
27/04/2026

OFFER EXTENDED IN TO MAY!! We’ve extended our 35% off remaining rooms (Sunday-Thursday) into early May. These went fast 💨 last time so snap ‘em while you can! 🌱❤️☀️ Look forward to welcoming you!

Integrity… health. This is a rhubarb & custard mille feuille with white chocolate & flowering currant, soaked in spring ...
27/04/2026

Integrity… health. This is a rhubarb & custard mille feuille with white chocolate & flowering currant, soaked in spring evening light...
Isn’t it pretty? And supremely delicious, promise.

But it’s also nutritious, a secondary consideration in fancy restaurant food, especially as represented on here. It’s a very privileged culture that puts appearance over integrity and health. The pastry is made from whole grains- spelt and buckwheat- organically grown, so good for soil and soul too. The brown bits of any flour is where nutrients and flavour live, and white flours just miss an opportunity to add deliciousness and health to every plate. Daft, right?

This one’s from the beautiful head of who we are very lucky to have back in the kitchen this year! With ably manning the piping bag & tweezers. 💖🌺💕

We’ve had a cancellation for next week, available now for 35% off, WOWZERS 🤩
25/04/2026

We’ve had a cancellation for next week, available now for 35% off, WOWZERS 🤩

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Strathlachlan
Cairndow
PA278BU

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