Embark on a culinary journey like no other at Dulse & Brose.
Our vibrant menu celebrates the abundant flavours of Skye, the Highlands, and beyond, drawing inspiration from the rich tapestry of Scottish culinary treasures. Delight in a symphony of island and west coast seafood, fresh Skye vegetables, premium cuts of succulent meat, exquisite Highland and east-coast Scottish cheeses, and decadent desserts that will thrill even the most discerning sweet tooth.Â
At Dulse & Brose, every dish is a celebration of the land and sea, crafted with passion and creativity to offer you an unforgettable dining experience. Indulge in the best of Scottish fare that promises to delight and surprise at every bite.
Book NowDulse has been eaten for over one thousand years in North-Western Europe. The ancient Celtic warriors of old ate dulse as they were marching and, during the seventeenth century, British sailors ate it to prevent scurvy.
As the glaciers receded after the Ice Age, the land we now know as Scotland became the habitat of small groups of hunter-gatherers who settled there by 4000 BC. The bounty of the sea would have been essential to the success of these people, and seaweed would have been an easily gathered and abundant foodsource.
It is not until around 600 AD however that we have a categorical written record of seaweed use in a poem attributed to St. Columba himself. In this there is a reference to the monks of Iona collecting dulse (Palmaria palmata) from the rocks.
Rich in minerals and vitamins, dulse has been part of the staple diet of crofters throughout the North West coast. It is often eaten with oatmeal in a thick broth or simply boiled and served with butter as a separate dish.
Brose is a Scots word for an uncooked form of porridge. Oatmeal and/or other cereals are mixed with boiling water and allowed to stand for a short time. It is then served with salt, butter, milk or buttermilk. Another version of brose is called crowdie which is made with ground oats and cold water, although that term is more often used for a type of cheese.
In the 16th century shepherds carried with them a mixture of oatmeal and water. Brose resulted from the agitation of the mixture as they climbed the hills. In addition to oats, brose can be made with other types of cereals such as barley, peasemeal or a mixture of different grains. Other ingredients, such as nettle tops, kale and swede may also be added to the basic brose dish.
Both dulse and brose are natural, nutritious Scottish ingredients that symbolise the tradition and accessibility of the Dulse and Brose story.
Immerse yourself in the essence of the seasons with our thoughtfully crafted menus, where every dish shines with the freshness of locally sourced, seasonal ingredients. At our restaurant, we take pride in showcasing the best of the island's bounty, with a majority of our ingredients sourced right here on Skye.
The name Dulse & Brose captures the very soul of our establishment, symbolising our deep connection to the land and sea. Dulse, a type of Scottish seaweed, and Brose, a Scots word for porridge, embody our commitment to celebrating the rich maritime and agricultural heritage of this region.
Experience the flavours of the island captured in every bite, as we pay homage to the seasonal treasures of Skye and bring you a dining experience that is as authentic as it is delicious. Join us at Dulse & Brose, where every meal tells a story of freshness, locality, and a deep-rooted love for Scottish culinary traditions.
Portree Harbour is a great attraction for foodie explorers discovering the world through food and travel. If you love good food and you’re planning to visit the Isle of Skye then your in for a real treat at Dulse & Brose. Find fresh smoked salmon, tempura prawns and wild boar sausages on the menu. Our chef’s at Dulse & Brose make the most delicious homemade ice cream, banoffee pie and cheesecakes, paired with the perfect whisky.Â
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