This family-run restaurant with rooms offers a warm welcome, comfortable en-suite rooms and superb local produce prepared and presented by chef/owner Paul Doull and team.
It's vital to know the origins of our produce, and we work closely with local suppliers to ensure we obtain the highest quality. Naturally our menu focuses on what Orkney does best: beef, lamb and seafood, as well as cheese and, of course, whisky.
As well as supporting local producers, we are keen to retain Orkney's culinary traditions. We bake our own bread daily including 'bere bunno' or bannock (a traditional flat bread) using stone-ground beremeal flour from the Barony Mill.
Paul Doull is recognised as one of Orkney's top chefs, and his passion for fine food is shared by the rest of the kitchen team. They aim to provide a culinary experience to savour and remember.
To complement the menu, we offer a wide range of carefully selected wines, local ales, a full range of liqueurs and Highland malt whiskies. These can be enjoyed at your table, or in the more relaxed setting of the lounge.
We're really proud to have been four times winner of the Orkney Food and Drink 'best evening meal' and the first 'Orkney Masterchef 2014' title.
If you are a lover of nature, from our restaurant windows you may well see pheasants, short-eared owls and hen harriers, all of which nest on Orkney's many moorlands.
In our restaurant we showcase local arts and crafts and have recently acquired a stunning tapestry by Leila Thomson, our cousin from Hoxa in South Ronaldsay, which adorns the restaurant walls alongside her daughter Johan's photography. Family connections and weaving together different threads of community life are some of the many things which make Orkney so special.
See more about us in these short videos:
We look forward to welcoming you to The Foveran.
The Doull Family