Perched on a beautiful Scottish island measuring just two miles across, Café Canna is one of the remotest restaurants in Britain. By necessity, and also out of love, Gareth Cole and his team make the most of local ingredients from the island and its shores.

Perched on a beautiful Scottish island measuring just two miles across, Café Canna is one of the remotest restaurants in Britain. By necessity, and also out of love, Gareth Cole and his team make the most of local ingredients from the island and its shores.

Justly famous for its seafood, landed from the clear, sparkling Hebridean waters, foraged seaweed is also a mainstay of the restaurant’s imaginative menu. Meat comes from the fields next door, vegetables from the garden plot, fruit from the orchard, fresh bread is baked daily and beer brewed on the premises.

This book is a magnificent celebration of Café Canna and the close-knit island which is its lifeblood. Over 70 recipes showcase the enormous range of dishes produced locally – all of which can be replicated by cooking enthusiasts at home. The range of starters, main courses, puddings, accompaniments and baking is rich and varied, from dulse seaweed croquettes, crab bisque, and Beef, Skye Black ale and Blue Murder Pie to Wild gorse crème brulee, Nettle and spinach spanakopita and Singapore chilli Canna crab.