Eco Fish Suppers a Hit with Tourists at Corrour

A youth hostel restaurant at what is said to be Scotland’s most remote mainland railway station is proving to be one of the country’s most desirable new "daycations" this summer, with its menu offering MSC-certified fish and hearty Scottish fare.

Corrour Station House Restaurant & Rooms, one of the newest additions to the SYHA Hostelling Scotland network, is enjoying increased popularity among daytrippers under new management and with its own unique menu.

Situated in the breathtaking surroundings of Corrour Estate, hungry walkers can choose from the youth hostel’s own Scottish eco-fish dish – mackerel in oatmeal – and a selection of hearty meals.

Sweet-toothed Scots also love the Fruit Crumble, which changes daily to make use of fresh, in-season fruits while the selection of real ales is a hit with thirsty travellers returning from a day out in the hills.

Managers Hal Jacob and James Muldoon head a dynamic team of six, who have all come together to create new ideas for the menu.

The pair were thrilled to land the joint role managing Corrour Station House, which may be familiar to some as the setting for a scene in iconic Scots film, Trainspotting.

The secluded location is only accessible by train, and the absence of traffic or worries about parking only adds to the uniquely relaxing atmosphere.

Keen walkers, the co-managers are relishing the opportunity to make the most of the stunning situation with its array of wildlife. James Muldoon said: "We are seeing an increasing number of families, couples and groups of friends coming from Fort William, Glasgow and across Scotland for the day.

"It’s a great place to enjoy a day in the hills followed by a hearty meal and maybe a couple of drinks before getting the train home.

"We love working here because, of course, it is a beautiful location, and it feels very isolated yet we get to meet lots of different characters.

"There will also be people staying at nearby Loch Ossian Youth Hostel or even walkers who are camping in the hills who come down to the restaurant to treat themselves to a hot meal.

"We are lucky as well to have a fantastic team here – they are all creative and full of ideas, so we all got stuck in to creating the menu."

The mackerel dish, in particular, was inspired by marine conservation student Neil Baxter, who was keen to ensure only sustainable fish featured on the menu.

The idea was welcomed by SYHA Hostelling Scotland, which has a strong ethos of respect for the environment and conservation.

The team chose delicious MSC-certified mackerel as the ideal eco-alternative to classic cod, and then came up with the idea of adding oatmeal instead of batter for a healthier – and quintessentially Scottish – twist.

James added: "It’s proving really popular – it’s one of those meals that if you smell it, you want it."

There are also special Corrour versions of hearty Scottish favourites, including Corrour Venison & Oban Ale pie, Cullen Skink and Haggis, Neeps & Tatties.

The very reasonable prices - main meals start from only £8.50 – also add to the appeal. The restaurant is open for breakfast from 8.30am-10am, lunch from 11.30am-2.30pm and dinner from 5pm-8pm.

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