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At Rocpool, they’re passionate about provenance. When they create the menus, they know that each dish has to start with a great raw product.

They use a range of carefully handpicked local food suppliers and producers who provide them with the finest fresh, sustainable produce in season and, more importantly, care about their product as much as Rocpool does. Sharing the rocpool philosophy, their food is about so much more than purely business … it’s a passion.

From the best Highland beef and venison in Speyside to the most succulent scallops and langoustines in the West Coast; from the juiciest rare breed pork in the Black Isle to the finest razor clams in Fortrose; from artisan hot smoked salmon in Mallaig to the sweetest crab in Orkney … with ingredients this good, Rocpool say their job is actually pretty simple.

This buzzy contemporary brasserie operation capitalises on its corner site on the banks of the River Ness, with sweeping windows on two sides to open up floodlit views of the river and castle at night. The interior is a cool exercise in contemporary design flair featuring lots of wood and a d├ęcor of natural tones. On the menu is an appealing cast of crowd-pleasing modern European dishes built on top-class Scottish produce.