The Lime Tree, Fort William

It’s the scenic views & sea landscape surrounding the West Highlands and restaurants such as The Lime Tree, which make me proud to be half Scottish!

After a recent trip up to a family wedding and ‘wee’ climb up Ben Nevis, the weekend turned into a long one, enabling us to visit several stunning food places in Fort William.

We were spoiled for choice, but this restaurant stood out from the others with the attractive quality accommodation in a historic 1850 former Church Manse building, which overlooked the Loch in the ‘Heart’ of the North West Highlands of Scotland.

The Lime Tree
 is a multi award winning fresh food restaurant. I was most interested to see it achieved from the Relish Good Food Guide for the ‘Top Twenty Small Scottish Restaurants’ AA Two Rosette winner for Culinary Excellence, a Visit Scotland ‘Taste of the Best’ award, Michelin and listed by the Good Food Guide.

Another unique fact about this restaurant is that all dishes are prepared from raw, seasonal, locally sourced ingredients, which was soon to be apparent with the exceptional flavours in the upcoming courses.

The Menu:

As with fine dining (a treat after climbing the highest mountain in the U.K.!), we started with an ‘on the house’ amuse bouche.

This consisted of beetroot & goats cheese with cucumber, which was soaked up in no time with the standard brown & white bread rolls served at the start of each meal.  

The Starters:

Being a dedicated cheese fan, the Smoked Haddock Soufflé was my all time favourite! The twice baked soufflé came with lemon and chive beurre Blanc, which lay on a sea of cheese heaven.

To be honest this was my boyfriend’s dish, and so it soon become my dish 🙄

Another starter I tried out was the Scotch Broth – the confit lamb shoulder being the star of the bowl here! The anchovy, root vegetables, pearl barley, and lamb ingredients all worked together to achieve the real Broth texture.

For me, this meal was a little watery but this is definitely how Scotch Broth is supposed to be served, being a broth and all…

My main ‘food envy’ of this meal was my Mother’s dish; the Ham hough and mustard seed terrine, pease pudding, crispy poached egg, and spinach hollandaise sauce. Absolutely delicious and very satisfying – a great warm-up for what was about to come. 

The Mains:

No shadow of a doubt, I went for the slow cooked blade of Beef, which came with duchess potato, marrowbone crumble, shallots, chantenay carrots, and a drizzle of red wine jus.

The beef literally fell apart when cutting into it, proving the meat to be cooked to perfection 👌

Then here’s a mildly blurry picture of the twice cooked belly of Pork, wild boar and mushroom cassoulet and fennel sauerkraut. This shows how tasty the meal is from the speed I had to take of the photo, before my Dad demolished the entire plate in a very short space of time…

From the red meat selection, the only way to wash these courses down was with a classic Cote Du Rhone red wine 🍷

Another fabulous selling point about this restaurant is that there’s a wonderful art gallery in the room next to the restaurant. The artist is in fact the owner of the hotel & restaurant, and a majority of his stunning paintings feature the sights of the highlands – a great room to walk around with your vino pre or post meal ☺️

And with these views of the loch from the venue – it’s a no brainer to try this place out! Enjoy…

#ScotlandIsBeautiful 😍

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