The Foveran

A passion for all things Orcadian is evident in this award-winning restaurant-with-rooms overlooking Scapa Flow. From the art and craft pieces on display in the fire-warmed lounge, to the stone-ground beremeal flour in the home-baked bere bunno loaf, local wins the day. Unpretentious and relaxed, this is a family affair: chef/patron Paul Doull and his wife, Helen, bought the single-storey hotel in 2000; they run it with Paul’s brother, Hamish, and sister-in-law, Shirley. ‘Friendly, helpful’ staff welcome guests into the spacious dining room overlooking countryside and sea. Here, fish and Kirkwall Bay shellfish, North Ronaldsay mutton, Orkney beef and locally made cheeses are mainstays of the short menu, along with the odd slug of peaty Highland Park whisky. The locals, who ‘rate it highly for a night out’, can’t be wrong – try crispy Grimbister Farm cheese, plum and ginger dip; sea bass, prawns, pak choi. Retire, afterwards, to simple, pretty bedrooms. At breakfast, sausages and black pudding come from local suppliers, preserves are home made.