Applecross Inn

I can make all kinds of extravagant claims for my inn, but the opinions which matter are those of my guests - the ordinary people who sign my Visitors' Book and the professional writers and critics whose living it is to visit restaurants and hotels. Recently, I have been refurbishing and upgrading the inn in an attempt to retain its character and charm whilst providing the best hospitality I can with food that is good but not over the top. That's all; there is no drama to it. I am very fortunate, however; I have a great team behind me, a young staff who give me a lot of support and who are great fun to be with. What I especially enjoy is a working environment that is second to none, that and the support of my friends, the people of Applecross Peninsula, who, as one couple from Colorado said, are "lively and lovely". Chefs at the Applecross Inn always try to use local produce on their menus, this includes of course the seafood from Applecross Bay itself, Prawns, Squat Lobster, Crab and Lobster, Local Scallops, Oysters, Mussels and Smoked  Salmon. Applecross Estate Venison and as much garden produce as possible, veg, fruit, and herbs. Cheeses come in from the West Highland Dairy. The Chefs produce a variety of specials for our blackboard menu, which changes daily – if you can see past the haddock & chips or Applecross Bay prawns. To finish there are a gre-at selection of homemade puddings.