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Food and drink
on Arran.

It’s 21:44 on Arran.
Isle of Arran

Corrie seafood, Machrie pide and Cladach gin.

Eating on Arran is relaxed, local and often right beside the sea. In Corrie, a little white cottage on the shore road cooks fish and shellfish caught by creel in Lamlash Bay. Brodick has stone-baked pizza and Arran ice cream on the front, and French cooking to take away. At Machrie, a wood-fired oven bakes Turkish pide, and organic sourdough comes out of the ovens at Home Farm. Out at Pirnmill, a family restaurant looks across Kilbrannan Sound at sunset, and you can drink the island's own gin on the sand at Cladach. Several open only in season, so check before you set off.

Cafe Thyme, Machrie→
The Parlour, Brodick→
The Lighthouse, Pirnmill→
Mara, Corrie→
The French Fox, Brodick→
Blackwater Bakehouse→
Arran Botanical Drinks, Cladach→
Place of the day20 hours ago

The Lighthouse, Pirnmill.

A family-run restaurant at Pirnmill on Arran's west coast, with a menu that changes every two weeks and sunsets over Kilbrannan Sound.

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From our guide19 hours ago

Arran Botanical Drinks, Cladach.

At Cladach, just north of Brodick, a black timber beach house stands among the pines right on the sand. This is the home of Isle of Arran Gin, first launched in 2018, and of Arran Cassis, a blackcurrant liqueur. The Beach House is a bar, a shop and a small distillery in one, with a cocktail menu that changes with the seasons. Sink into a sheepskin chair by the window or take a deckchair out on the sand. It is a short walk from the start of the Goat Fell path, so it makes a fine reward on the way down.

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Tonight18 hours agoIsle of ArranThe Lighthouse, PirnmillRestaurantIsle of ArranMara, CorrieRestaurantIsle of ArranArran Botanical Drinks, CladachRestaurantIsle of ArranThe Parlour, BrodickRestaurantIsle of ArranThe French Fox, BrodickRestaurantIsle of ArranThe Sandwich Station, LochranzaRestaurant

A table for tonight.

Restaurants to book ahead, and the ones you can still walk into.

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From the magazine17 hours agoThe printed copy of Issue 11Issue 11Autumn / Winter 2025–26

Mara, a seafood takeaway and deli on the shore at Corrie on the Isle of Arran, serves no salmon at all, only local and sustainable catch.

Its founders, Kirsty and Gordon, are committed to seafood from close to home, served in eco-friendly takeaway boxes. Lobsters caught in creels in Lamlash Bay are a fixture on the menu, along with langoustines drenched in butter and gram flour fish tacos packed with chilli-laced whiting. There's always a vegan option too. Take your box to the outdoor seating, where the view out to sea is a delight. Then walk it off along Corrie's shoreline, which the magazine rates as one of the island's best places for geology.

See Mara, Corrie · Isle of Arran
From our guide16 hours ago

Kilmory Workshop.

Up a lane from the church at Kilmory, Dave Furze turns Arran's own trees into beautiful things. Every piece starts as island timber, planked, seasoned and worked by hand right here. The showroom is packed with turned bowls and vases, breadboards, lamps, mirrors and clocks, along with wooden toys, oak house signs and furniture. He works in ash, oak and elm, larch, laburnum and sweet chestnut, and each wood has its own colour and grain. The lane up is narrow and steep, so drive with care, and ring ahead to check it is open.

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Did you know15 hours ago

One of Arran's French kitchens started out in a pale blue vintage Peugeot van called Pierre.

The French Fox began by serving French food around Arran from the hatch of Pierre, its Peugeot J7 van, and along the way offered everything from reheat deliveries to pop-ups. It has since settled at One Auchrannie Road in Brodick, where the couple who run it cook contemporary French dishes from a takeaway kitchen: confit de boeuf, moules marinieres and tartiflette, with croques made on bread from Blackwater Bakehouse. There are no bookings or pre-orders, just a little seating outside, and you can bring your own bottle. It closes for the winter, so check the hours on its website before you go.

See The French Fox, Brodick · Isle of Arran
Newly discovered15 hours agoIsle of ArranLagg DistilleryAttractionIsle of ArranForest of the Falls CaféCafeIsle of ArranGlenashdale FallsAttractionIsle of ArranSaddell Bay and CastleAttractionIsle of ArranSaddell AbbeyAttractionIsle of ArranBeinn an Tuirc DistillersAttraction

Some good places to go, newly added to the site.

The newest places on our pages on Arran.

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From our guide14 hours ago

ARRAN Sense of Scotland.

ARRAN Sense of Scotland started out in 1989 as Arran Aromatics, and it still makes everything at Home Farm, a mile north of Brodick. The red sandstone shop sits beside the cheese dairy and the bakery. The range runs from shower gels, hand creams and body lotions to candles, room sprays and fine fragrance, all made with spring water from the island's hills. Its best-loved scent, After the Rain, has not changed since 1989 and is meant to capture an island garden after a shower. It is an easy place to find a present to take home.

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Afterwards13 hours agoIsle of ArranDrumadoon Point1.0 milesIsle of ArranKing's Cave1.9 milesIsle of ArranMachrie Moor Stone Circles2.8 miles

Round the corner from Blackwater Bakehouse.

The three good places closest to it: Drumadoon Point, King's Cave and Machrie Moor Stone Circles.

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Sunday12 hours agoIsle of ArranMara, CorrieRestaurantIsle of ArranArran Botanical Drinks, CladachRestaurantIsle of ArranThe French Fox, BrodickRestaurantIsle of ArranCafe Thyme, MachrieCafeIsle of ArranThe Sandwich Station, LochranzaRestaurantIsle of ArranForest of the Falls CaféCafe

Open on Sunday.

By their own hours, which is the only kind we trust.

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From the magazine11 hours agoThe printed copy of Issue 10Issue 10Spring / Summer 2025

George Grassie, a baker in Blackwaterfoot on the Isle of Arran, makes sourdough loaves that slowly spring back after he pushes his fist into them.

'You could drive home sitting on one of my loaves and it would spring back,' says George, and he proves it on a loaf fresh from the oven at Blackwater Bakehouse. Alongside hours of proving and kneading, the secret is flour from ancient or heritage wheats, the grasses grown by Bronze Age farmers and on through the Middle Ages. Modern wheat grows to 1.2 metres at most, not far above mould and pests, while these 'tall wheats' can pass 1.7 metres and thrive naturally. They are rich in vitamins, proteins and minerals, and George says some researchers think you could survive on nothing but these grains, as long as they are fermented and baked into loaves.

See Blackwater Bakehouse · Isle of Arran
Quiz10 hours ago

Beinn an Tuirc, the highest point in Kintyre, gives its name to the gin distillery below it. What does the Gaelic mean?