Okay we know you like those pink and spiky things with claws and legs and feelers so we don’t try and dress them up in a disguise of sauces and French vocabulary. Fresh Loch Nevis Langoustine, Hand Dived Arisaig Scallops, Loch Nan Uamh Rope Mussels, Mallaig Smoked salmon, Isle of Rum waters lobsters, Skye Oysters,Monkish, Hake, Fresh Sea Bass, Fresh Sea Bream simply cooked using fresh locally grown herbs, market garden salad leaves, homemade dressings with the correct tools to eat them with!
View The Guardian's latest video on our seafood click here
**We are open from 3pm every day, except Wednesday, espresso, real ales, snacks. Dinner served evening meals 6.30-9.30pm. Complimentary wifi until 6pm. Complementary moorings with pickup for visiting boats and yachts dining with us in an evening**
** The pub is closed for Christmas, but open between Boxing Day 26/12/2017 and Hogmanay, do not hesitate to use our friendly booking form to book for those busy dates! **
** New Food concept at The Old Forge, try our Venison and Seafood !**
We cater for large groups and walking clubs, last minute munro bashes as well as seafood banquets for groups and individuals alike. Often we are asked to prepare a meal in advance for a group opting to self cater but who want a cook’s night off a mountain of langoustines, venison slow cooked in a dark organic chocolate and chilli casserole, homemade fish pie or a simple dish to have straight off the hill. Family gatherings, a great night out with old friends, Wedding breakfasts from 4 to 100 with a twist, 21st’s to 90th’s or a candlelit meal for two looking out across the loch from our waterfront location. It’s your call.
Our langoustines are creel caught outside the pub and the local diver hand dives our scallops each day, mussels arrive daily from Loch Nan Uamh with venison from the estate and lamb from the hill. Our herbs are grown in our garden and our chefs only use the freshest of produce, booking is very advisable as we have 10 moorings and as soon as the day draws in so do our seafaring guests. To bring you the freshest produce of your choice, (we don't do fixed menus it changes every day to reflect the daily catch, seasonal variations and natures local larder) it helps enormously if we know that you are coming as fresh shellfish is what we are known for and we were lucky enough to be Highly Commended at the Seafood Awards in London last year.
Langoustine (Nephrops norvegicus) is the French name for the Dublin Bay prawn, which isn't actually a prawn but a small lobster. They are also known as Nephrops and Norway lobster and our philosophy at The Old Forge is to bring to your table the freshest of shellfish - “Creel 2 table cooking”, live from our sea loch, Loch Nevis here on Knoydart. Visit our sample eveing and lunch menus for a taste of what we can offer the menu is created every evening by our chef and his team to match the fresh produce we have that day. If you are staying locally and fancy a "cook's night off we can arrange to have seafood, fresh fish pies, hearty venison stews and casseroles freshly prepared in our kitchen and delivered to your door or yacht for group bookings.
We are proud to offer fresh and local wherever possible and endorse freerange review's ethos of supporting local producers wherever possible. Andy Race is our fish merchant is listed on free range and is a man after our own hearts.