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, thick sliced toast, homemade preserves and fresh fruit.


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 with a lighter menu on some nights in 2018.

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; please give us as much notice as possible if you require food.

Our full menu is generally available 7 days a week, although there will be occasions where we offer a lighter menu. If we can source something unusual, there will be specials too.

Dinner is served 6pm – 7:30pm; please remember to book a dining time.


  • Carrot & Coriander Soup

    A freshly prepared vegetarian soup, wholesome & filling. Served with a warm crusty roll.
  • Pan Fried Halloumi

    This firm Greek cheese has a mild taste & is delicious pan-fried to a golden brown colour. We serve it on a bed of crispy salad with a mild sweet chilli & garlic sauce.
  • Smoked Venison Sausage


    Our home made venison sausages are hot smoked in the kitchen using a mixture of local black peat & unrefined oak wood sawdust. Served chilled on a bed of salad leaves with a raspberry vinaigrette. A gentle depth of taste to suit all palates.

  • Scallops

    Three locally hand dived scallops sautéed in garlic butter. 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. (Also available as a main course)
  • Local Crab Claws


    Freshly cooked crab claw (in shells), served with salad and a mayo dip.

Starters & desserts are only available with a main meal & cannot be ordered separately, or together, without a main dish.

Main Meals

Served with a selection of seasonal vegetables, unless specified


  • Lobster - Whole

    Our lobsters are from Dave Smith who sells on behalf of 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, by Dave Smith at Miavaig. Only premium scallops are taken from the ocean. They are seared in butter & served with a kafir lime sauce.
  • Oven Roasted Monkfish

    Fished in the Minch, our thick, meaty, monkfish fillets are wrapped in a herb crust & slowly roasted in the oven.
  • Fillets of Hake

    Two fillets 0f boneless, skinless hake, lightly dusted in seasoned flour & sautéed in olive oil. Can also be oven baked with lemon & herbs to provide a lower calorie alternative, that is equally tasty.
  • Halibut Steaks

    Our halibut are landed & prepared by Stornoway Fisherman’s Cooperative. We season the steak in flour, salt & pepper & pan fry it to a golden brown in butter. Served with a Hollandaise sauce.


  • 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. Served with pepper sauce. (When you order, tell us how you want it cooked rare, medium, etc.).
  • Duo of Venison Bordelaise


    Two venison steaks pan fried & served with a red wine, shallot & bay sauce. Our venison is local, matured for 21 days & cut to our requirements in the kitchen. We prefer our venison to have a gentle flavour & do not hang it long enough to develop a strong gamey taste.

  • Lamb Cutlets


    Our Cutlets are from traditional Blackface lambs. Raised on heather on the hill Uig hills, they taste as good as the view! Marinated with rosemary, garlic & olive oil.


  • Vegetarian Gateaux

    Layers of sliced peppers, onions, baby corn, asparagus, carrots & green beans baked in a gateaux & egg case. Served with a creamed sauce.
  • Vegetarian Haggis Crepe

    The traditional Scottish haggis in vegetarian form. Wrapped in a crepe & served with a whisky cream sauce. Substantial & filling.


  • Dessert Wine (per glass)

    Moscatel – a sweet dessert wine full of fresh, grapy flavours.
  • 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

  • Liquor coffee


Please help yourself to coffee or tea

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