A gloriously illustrated cookbook from the award-winning, fine dining restaurant on the Isle of Mull. Their cooking is based on seasonality - using the wonderful natural larder of fruit, vegetables, game and seafood at the times of year when they are available and at their best. Lobster, crab, hand-dived scallops and fish are often caught only hours before appearing on the dinner-plate. The book tells the story of how the restaurant came to be set up and captures the zest and creativity of its menu in detailed and easy-to-follow recipes.