|30 October 2015|
A seafood restaurant on the Isle of Mull has been named RESTAURANT of the YEAR 2015 at the Highlands & Islands Food and Drink Awards.
Presenting the award to Ninth Wave, radio host Fred Macaulay said: “The very freshest of seafood , outstanding provenance and the enthusiasm and knowledge of its charming staff, along with a highly original chef and foraged croft ingredients made Ninth Wave our 2015 winner.”
Opened at the height of the recession in 2009 by husband and wife, chef and fisherman duo John and Carla Lamont, Ninth Wave is helping to turn Isle of Mull into one of the top food destinations on Scotland’s West Coast.
Speaking about the role innovation has played in the success, Carla told us: “We use traditional ingredients that are rarely, if ever seen in restaurants such as: pignuts ground elder, bog mirtle, water avens and marshmallow root. There are grown in our garden or forged wild from our croft. Innovation also lies in the way we use these ingredients. For instance bog mirtle was traditionally used to flavour beer. We use it to steam fresh-caught fillets of wrasse in, and incorporate it into dry rubs for Isle of Mull Beef.
“We also grow tropical plants in our greenhouse: kaffir lime, lemongrass, Mexican tagetes and melon pear to name a few. We use fresh Scottish produce paired often with bold Asian flavours which is an inheritance from my rich Canadian West-coast upbringing.”