We were thrilled that our (cured mackerel) Gravadmax recipe was used in the Sustainable Seafood feature in September 2008 issue of Olive magazine.

We were featured strongly in the September issue of Restaurant magazine, they visited us earlier in the year they were really nice and we had a great day with them.

We were bowled over when the mail arrived one cold wet Saturday morning to open the first letter and discover, we were winners of the Which Good Food Guide 2009’ Best UK Fish Restaurant, in the Editors choice.

We bid farewell to Emma and Louise who are now in University they have been a central part of the crew for 3 years, and we wish them every success with their future careers.

September 26 we were all thrilled when Mary attended the Taste of Highlands and Islands Restaurant of the Year 2008 awards and we won

October 9^th We had a crew from South African TV filming throughout the restaurant.

October 20, We’re closed for the week Jim’s away to the Slow food organisation annual convention at Terra Madre Turin Italy, as it is invite only and just 30 chefs from the entire UK, I’m mighty privileged.