It’s so cold that my chest tightens and I battle the urge to retreat to the warm car. The rain feels like it’s passing straight through my ears, falling in long, wind-whipped filaments. The water is the same slate grey as the sky. Right in front of me a man is wading into a loch. This is Dave of Sconser Scallops, and he does this for a living.
Most pubs can manage a decent fish & chips or a good salmon fillet, but we like the sort of places who go the extra fathom to make their seafood something special. Here, we’ve picked out a handful of pubs that don’t just show creativity in the kitchen, but have a deep connection to their local waters that comes out in the delicious dishes they create.