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Bringing the world’s best restaurants to the West Coast of Scotland

On March 28th 2015 a very special new restaurant opened on the shores of Loch Fyne.
Inver is a modern Scottish restaurant. The menu reinterprets Scotland’s current and traditional food culture, informed by the chef’s own travels. The team takes world-class ingredients from the small, independent producers next door and makes them into some of the best food in Scotland; sourdough bread from indigenous grains, fermented vegetables, cultured butter, and their own sea salt; shellfish straight from the loch and native breeds of meat.


Inver is a personal project from proprietors chef Pamela Brunton and restaurant manager Rob Latimer. Hand thrown stoneware plates are by friend Rebecca Proctor at Modern Craft Workshop. Branding and design by friends at Foxall Studio, London. Old school friend Roddy Woomble played an opening gig with dinner on March 28th. There is a short cocktail menu because Rob likes good drink, with a gin and tonic featuring his own tonic syrup. Inver serves Scottish craft beer; wine that is organic or naturally produced; and coffee roasted in an Argyll garage. There is records playing in the dining room, Pam’s cook book collection on the shelves, and books of poetry by the fire. The small bar is decorated with the pair’s collection of art and illustration.  

The restaurant will is open for lunch from 12pm-2.30pm, Wednesday - Sunday. Dinner from 6.30pm- 9pm Thursday- Saturday. Coffee and cake from 10.30am - 5pm. Opening hours will extend as the season progresses.  

Dinner in the restaurant is a fixed, 4-course menu at £35. It will feature dishes like Isle of Bute lamb, wild garlic and mussel brose; or Gigha halibut, crab & rice, based on traditional Scottish soup ‘partan bree’; and whipkull and rhubarb. Lunch is more relaxed a la carte menu featuring soup, crafted sandwiches on sourdough bread; and fresh oysters, mussels and langoustines, which will also be available in the bar in the evenings. Afternoons will see hazelnut & beremeal butter biscuits or sunflower frangipane tart with lemon peel cream. Bar snacks include oxtail and bone marrow bridies with HP.

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