For table reservations
It may take up to 48 hours for us to reply, please do not email a reservation request for the same or following day.
Booked tables will be held for a maximum of 10 minutes before being reallocated.
In the cool clear waters of the Lynn of Lorne and its surrounding lochs, the finest shellfish in the world thrives. Eeusk has access to this fantastic produce. Our shellfish is exclusively local.
Below we list the names of our fishermen and the area they fish.
Oysters are grown from seed by Judith Vajk on the shores of Loch Creran. Her Pacific oysters are graded according to weight. Ours are 75g minimum and at least 3 years old. Judith has a passion for her livestock and is rightly proud of her product.
Langoustines, courtesy of Ian Stewart of Fort William who fish the waters and sea lochs surrounding Oban and the nearby islands. Thankfully, they work seven days a week in the summer, sometimes in dreadful weather.
Crabs & Lobsters are harvested around the rocky coastline of the island of Luing by Neil MacQueen and his family on a daily basis. Neil selects his finest examples for us and delivers them live to our kitchen.
Our native Blue Mussels are farmed in the beautiful waters of Loch Leven by James MacLean of Silver Sea Fish. James has been supplying mussels to Ee-Usk for over 18 years.
Scallops are supplied by Bill Langford of Mull.
White fish like halibut, turbot, brill, lemon sole, hake, John Dory and plaice is sourced through various agents who are as passionate as we are about provenance and quality.
Our award winning Smoked Salmon and Smoked Trout are supplied by Ruari Murray at Ford on Loch Awe.
We hope this gives you an idea of how passionate we are about the product we sell.