Category: Seafood Restaurants

Having already attracted critical acclaim since its launch just before Christmas 2023, the chef behind fine dining restaurant, An Cala Ciùin, within the iconic Mishnish Hotel on Tobermory’s seafront, is paying tribute to two of the stand-out local suppliers who are helping him put this new venture well and truly on the culinary map.

Experienced chef, Ross Caithness, who has worked in the past with both Martin Wishart and Tom Kitchin, was brought in by Mishnish Hotel owners, Meg and Les MacLeod, to launch a new fine dining restaurant in a previously unused space within the Hotel.

He’s been using the amazing cold smoked salmon from Tobermory Fish Company, located just up the road from The Mishnish, as one of the canapés in his two exceptional five and eight-course Taster Menus. It’s combined with confit lemon, cucumber and beetroot gel, served in a crisp savoury cone and topped with caviar.

And on the menu from day one of An Cala Ciùin, is Ross’s dish showcasing whisky from the island’s Tobermory Distillery, situated on the same street as The Mishnish. The ten-year-old, heavily peated, Ledaig is one of the two ranges produced by the distillery. Ross has added it to an innovative palate cleanser sorbet, topped with a burnt sourdough sherbet and confit lemon – the Ledaig Sour Sorbet – which is the ideal way to break up the meal between courses.

“Nearly four months in, and our diners and critics have given us fantastic reviews,” said Ross. “They’ve been very impressed with our menu which is very much the best of the Island‘s larder on a plate.”

“The fantastic produce we have here on the island makes my job far easier. It’s been a pleasure to think how best I can make them shine!”

Ross added that one of the best things about being located where he is, on the seafront at Tobermory, is the seafood.

“The langoustines, that I get from the local fishermen, are also out of this world! I remember using the same produce in some other restaurants on the mainland, but you simply can’t beat the quality when I can see the boat come in from my kitchen window, and they’re delivered straight here! You simply can’t get fresher – it makes all the difference to the finished dish.”

Sally MacColl, from the Tobermory Fish Company, said: “We are delighted that Ross enjoys using our smoked salmon – I have tried the canape for myself and it’s beautiful. We love that Ross is supporting our wonderful larder here on Mull. His imagination is to be commended, and we wish him continued success with An Cala Ciùin.”

Visitor Centre Manager at Tobermory Distillery, Olivier MacLean, said: “Ross must surely take the prize for one of the most unusual uses of our ten-year-old Ledaig. We would never have thought of it being used in a sorbet, but Ross assures us that it works, with the Ledaig containing all the tasting notes he needs to perfectly balance the dish.” 

“The restaurant is doing well attracting attention from the various food critics he has had trying his food, so it’s good news for Tobermory, and its vibrant food and drink producers generally.”

An Cala Ciùin is open Wednesday to Saturday, with lunch served 12-2:30pm, and dinner from 5.30-9pm.

Further details on An Cala Ciùin at www.ancalaciuin.co.uk

Further details on The Mishnish at www.themishnish.co.uk

www.tobermorydistillery.com.

www.tobermoryfish.co.uk

Recipe for It here:

Ledaig Sour Sorbet 

• 40ml ledaig 10 year old whisky 
• 500g caster sugar 
• 500g water 
• 325ml sparkling water 
• 5 ½ lemons (juiced) 
• 90g egg whites 

1. In a small pot boil and flame the whisky till the alcohol burns off 
2. Add the water and caster sugar and bring to a boil then leave to cool 
3. Mix in the lemon juice and egg whites to sugar syrup 
4. Add the sparkling water and blend 
5. Churn in an ice cream machine and freeze