All our food is locally sourced, where possible.
Food is available to our SEAcroft resident guests.


We offer you a full cooked breakfast, complete with porridge,  toast, homemade preserves and fresh fruit.

Nov – Mar we offer Continental breakfast only


We’d be happy to provide you with a packed lunch to keep you going as you explore the area.


For the gastronome staying with us at SEAcroft…we offer a wide selection of food in the evening. Dinner is served between 6pm & 7:30pm, 7 days a week. It is essential to book your time as dining slots are allocated on a first come, first served basis.

Nov – Mar we offer dinner to residents and non-residents on Fri, Sat & Sun only

Our local delicacies include:

  • Loch Roag Mussels
  • Stornoway Black Pudding
  • Miavaig Lobster
  • Minch Langoustines
  • Loch Roag Hand Dived Scallops
  • Venison
  • Fillet Steak
  • Blackface Lamb


– Just to tempt you! –

SEAcroft Evening Meals

All meals are freshly prepared and must be pre-booked by 10am.  Dinner is served 6pm – 7:30pm; please remember to book a dining time.  Starters & desserts are only available with a main meal and we do not serve two starters instead of a main course.


All starters are served with a warm crusty roll and butter

  • Chunky Vegetable Soup


    A freshly prepared vegetarian soup, wholesome & filling

  • Goats Cheese Masala


    Grilled French goats cheese topped with a piquant masala sauce.  Presented on a toast and served with salad

  • Smoked Venison Sausage


    Our home made venison sausages are hot smoked in the croft kitchen using a mixture of local black peat & unrefined oak wood sawdust. Served chilled on a bed of salad leaves with a portion of spiced sweet chutney

  • Scallops


    Three locally hand dived scallops sautéed in garlic butter & presented in half shells. There is no fresher sea food than these scallops from Dave Smith, a real food hero, based at Miavaig harbour

  • Mussels


    Miavaig mussels cooked in a garlic, cream & white wine with a hint of fresh black pepper.

  • Lobster with a Thermidor Butter


    Half a local lobster served with a Thermidor inspired butter.

  • Minch Langoustines


    Oven baked with garlic, a little olive oil & a generous sprinkle of lemon pepper.  Can also be served chilled with a small salad

Main Meals

Served with a selection of seasonal vegetables, unless specified


  • Lobster - Whole


    Our lobsters are from local boats who operate along the Uig coast.  Unlike commercial traders, they check their pots daily & land their catch quickly at Miavaig, 6 miles away.  No food miles, no cruelty & nothing could be fresher!  Cooked whole, served with lemon butter & plated halved or whole for you to enjoy.

  • Minch Langoustines


    Whole langoustines cooked to order in a garlic, butter & olive oil infusion. Served with lemon & black pepper – simply Hebridean luxury. Harvested daily from the Minch & landed at Stornoway

  • Hand Dived Scallops


    Our scallops are hand dived daily & we only buy the very best Jumbo size.  They are seared in butter & served with a kafir lime sauce.  Also available with a roasted garlic and olive oil drizzle.  (If you want a giant scallop shell, ask when you order your food, great for jewellery or pocket change)

  • Baked Hake


    Boneless fillet of oven baked hake served on a bed of chickpeas & coriander with olive oil drizzle.  Hake is a mild flavoured white sea fish similar to cod

  • Halibut Steak


    Freshly filleted prime halibut steak.  Grilled with a little seasoning and oil & served on a bed of charred courgette & capers.  Fresh, light & very low fat.  Line caught & landed at Stornoway, this is a tremendous tasting fish

  • Moules-Frites


    Miavaig mussels cooked in a garlic, cream & white wine with a hint of fresh black pepper.  Served with thin fries.


  • Fillet Steak


    We sear our fillets over incredible heat for a caramelised flavour. We then cook them sous vide (in a water bath at a very precise temperature). They are never dry, under or over cooked & they melt! A really good steak is done evenly from the outside all the way to the middle without variation & ours will not disappoint you. Complimented with onion rings, chunky chips, portobello mushroom & grilled tomato with a herbed butter melt

  • Lamb Loin


    Our lamb is from traditional Scottish Blackface – you will have seen lots of them since you arrived on Lewis!  We oven bake chops with fresh garlic and rosemary and serve them on creamy garlic & butter mashed potato


  • Pan Fried Halloumi


    This firm Greek cheese has a mild taste & is delicious pan-friend to a golden brown colour.  Served on Mediterranean vegetable couscous with a drizzle of sweet chilli sauce

  • Baked Mushroom Crepes


    Portobello mushrooms sliced & sautéed with cream, garlic & a splash of brandy, wrapped in two crepe parcels & topped with mature cheddar cheese.  Baked in the oven to a golden colour, this is a filling dish great after a long day exploring

  • Chilli Beans & Rice


    Kidney beans, onions & passata combined with chilli & dark chocolate.  Can be mild, medium or hot.  Accompanied by white or brown rice & a garlic bread


  • Homemade Ice Creams


    Two scoops of real homemade ice cream. Double cream, eggs & fruit churned & frozen! See the chalkboard for current flavours

  • Coupe of Raspberry Sorbet


    A rich homemade sorbet using 100% Scottish fruit. A delicate taste & a light way to complete a meal

  • Lemon Crepe


    A traditional French crepe infused with Limoncello & served with a scoop of lemon curd ice cream

  • Sticky Toffee Pudding


    Happiness on a plate. Sticky dates, soft sponge & creamy toffee; the ultimate end to a meal. Served with double cream

  • Giant Profiteroles


    Billowing puffs of choux pastry with a vanilla and Moroccan filling, drizzled with a smooth, rich chocolate sauce

  • Hebridean Affogato


    A twist on the Italian classic (affogato means ‘drowned’) – take a scoop of vanilla ice cream, pour over a Lavazzo espresso & finish it with a shot of Tia Maria

Add a half portion of ice cream to any dessert £3.25

After Dinner Drinks

  • Dessert Wine


    Moscatel – a sweet dessert wine full of fresh, grapy flavours (per glass)

  • Liquor coffee


    Whisky, Brandy, Tia Maria, Drambuie or Amaretto infused with espresso coffee & topped with whipped Chantilly cream

Please help yourself to fresh coffee or our selection of organic teas

Winter Season 2021

Currently the Western Isles is under Scottish Tier 3 which means we are only able to accommodate locals from the island in our SEApods & provide evening meals to our resident guests.


from £115.00 per pod per night

With a Continental breakfast - available to book every day
We are offering 3 nights for the price of 2 until the end of February

Bed & Breakfast

from £90 per room per night

With Self-service Continental breakfast only - Available To Book Every Day

Evening Meals

Bookings Essential

Our à la Carte menu is available every evening to resident guests only.

What Our Guests Say

Our first trip to the Hebrides couldn't have begun better. Arriving to Andrew and Sarah's outstanding hospitality was only the beginning. Wonderful conversation and details of what is like living so remote from our personal experience was followed by an amazingly special dinner.

Cheryl - USA

This was our third visit to SEAcroft B&B and yes, we like it so much we keep coming back! Sarah and Andrew made us feel so welcome again. The room, as well as the house, is nicely decorated, comfortable, warm and clean. We did not want for anything and our room was refreshed half way through our stay.

Marion & Andy - UK

Thank you Sarah & Andrew for a truly magical stay during our family history detective hunt on Lewis in April. The room, view, food & hospitality were all superb. Such a great atmosphere with your own choice of conviviality or privacy. We enjoyed the great selection of books on Lewis history.

John & Yvonne - Australia

It pains me to leave this review because I don't want other people to beat me to my next booking!  Sarah & Andrew deserve a great review for their excellent hosting, comfortable rooms and delicious food.  Our veggie breakfasts were perfectly cooked and our evening meal was superb

Ann & Nigel - UK

Loved everything about SEAcroft, starting with Sarah and Chef Andrew, the relaxing and inviting lounge, breakfast and dining room, and top of the line room accommodations.  Curtains, pillows and bed spreads of beautiful coordinating Harris Tweed fabric.  Selections and preparations are gourmet and elegant.

Louis - USA

This was one of the nicest holidays we have ever had.  The welcome was very warm and the service exceeded our expectations.  The room was nice and clean, and the dinner was outstandingly good.  We did not expect such quality located at 'the end of the world'.

Ekkehard & Susanne - Germany

Room was wonderfully clean, beautifully decorated and had a superb view!  We had dinner the first night and breakfast both mornings, everything was cooked to perfection.  We had our spaniel with us and even she was provided with a breakfast treat.  Sarah was a wonderful host and we will recommend to friends and family.

Rhod, Wendy & Ellis - UK

I fell in love with Harris & Lewis, and this B&B was part of the experience.  Sarah was an incredibly nice and warm host, very helpful, keen on sharing her love and knowledge of the area, funny and charming.  Her husband cooks delicious meals and breakfasts!  The location is perfect, Uig Bay is (according to me) the most beautiful part of the island.

Muriel & Antonin - France

We happened upon the SEAcroft B&B.  We were absolutely delighted by the way we were received.  A friendly, warm welcome.  Sarah is a marvellous host and Andrews is a terrific chef.  Food and preparation was exquisite.  Hospitality?  Real.  There's a multitude of outdoor activities available... it's worth the time to stay awhile.

Doug - Canada