IT all started with oysters – so we did too.
Loch Fyne started as a small shack selling oysters on Scotland’s West Highland route. Now it has 42 restaurants across the country, including in Milton Keynes’ Hub.
The MK outlet has recently launched its new Autumn/Winter menu – but shellfish remain a firm favourite.
As starters, diners can have a dozen, six or even a single Loch Fyne Oyster. They are also served in a variety of ways: traditionally, on ice; in tempura batter with chilli jam; grilled, or as a mixed platter.
Either way, my friend was impressed with the size and taste of the molluscs.
I, meanwhile, tried the pan-fried chilli and garlic king prawns. These were as fresh and delicious as you would expect from a restaurant which prides itself on the quality of its seafood.
Loch Fyne is different from most other restaurants you’ll find that specialise in steaks, pasta or pizza. High quality, fresh fish and seafood is available throughout its menu, although meat lovers aren’t completely left out with sirlion steak among the options for your main course.
Why anyone would go to a fish restaurant and have steak is beyond me though. Hence, my guest and I tucked into Poached Smoked Haddock with mash and a soft poached egg, and a magnificent looking Canadian lobster. I topped my haddock off with a medley of scallops, king prawn and mussels.
For dessert, I tried the copious four Cheese Slate, which consisted of savoury biscuits and plum chutney, Somerset brie, Wensleydale, Shropshire Blue and goat’s cheese. I couldn’t have asked for a better finish to the meal.
My guest had the Cranachan & Shortbread – a traditional Scottish dessert of whipped cream, whisky, honey, raspberries and toasted oats.
Sadly, despite his own Scotch ancestry, this dessert didn’t quite hit the mark.
But it was the only low point of an excellent dining experience. Relaxed service and a well stocked wine menu helped the meal go down perfectly, while the venue is a million miles away from a shack.
Overall? Fish at its Fyne-est.