TO THE VIEW & CO
Located in one of Scotland’s most beautiful spots, we certainly live up to our name. Wonderful views of Castle Stalker, Loch Linnhe, the Islands of Mull & Lismore can be enjoyed from the comfort of our impressive panoramic cafe.
Whether you feel like a caramel latte and slice of home-made apple pie, or a delicious brunch or lunch our menu has it all.
VIEW OUR GALLERY ON
Our main focus is showcasing something that little bit different which will appeal to you, our customer. From Harris tweed bags and Jacob wool throws, to individual hand-made silver & gold jewellery, Isle of Skye candles and luxury toiletries, we offer a very pleasant shopping experience! We also hold a great range of Scottish books which is frequently stocked up with newly-released titles.
- 225 Grams plain flour
- 100 Grams caster sugar
- 225 Grams butter
- 100 Grams semolina
- 175 Grams butter
- 175 Grams caster sugar
- 4 Tablespoons golden syrup
- 397 Grams condensed milk
- 200 Grams plain chocolate(Broken into pieces)
1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.
2. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).
3. Press the mixture into the base of the Swiss roll tin and prick with a fork.
4. Bake for about 30-40 minutes until golden and firm. Set aside to cool.
5. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
6. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.
7. Melt the chocolate in a bowl over a pan of simmering water. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.
Recognise it as Castle Aaaaaaargh from Monty Python's cult classic The Holy Grail?
Castle Stalker is a renowned Scottish landmark, the name originating from the Gaelic “Stalcaire” which means hunter or falconer. Originally a fortified building dating from 1320 and belonging to the MacDougalls, the castle was a stronghold of the Stewarts of Appin for many years. King James IV, who was a cousin of the Stewarts, made frequent hunting trips to the castle around the end of the 15th Century. In 1620, the castle passed into the hands of the Campbells as the result of a drunken wager by the Stewart Chief in exchange for an eight-oared wherry (a boat). The castle was abandoned by the Campbells around 1800, and it wasn’t until the 1960’s that it was restored by Lt.Col. D.R. Stewart Allward with the help of his friends and family.
Appin, Portnacroish, Argyll, Scotland
MID-FEB - OCT
7 days 9:30am - 5:00pm
NOV - DEC
Thurs - Sun 10am - 4pm
CLOSED IN JANUARY
Our cafe focuses on home-made fayre and the best of Scottish produce. Smoked salmon & scrambled eggs, home-made fishcakes and gourmet burgers are all favourites. We source great Scottish suppliers and make everything on the premises. We are also licensed so you can enjoy a Scottish Ale with your lunch!
Inverawe smokehouse “Start with the best, compromise nothing and success will follow”.
We are lucky to have one of the best smoked salmon suppliers on our doorstep. Inverawe is a family firm based on the shores of Loch Awe. They use a traditional slow method of smoking which results in a delicious full-bodied oaksmoked flavour to the salmon. They are also committed to sustainability and actively seek to limit their environmental impact.
NEW IN! Designed and made in Scotland by Cath Waters, a Scottish landscape artist, these beautiful images have been put onto mugs, prints and cards and make a great gift or souvenir. Our favourite is "The Road North" which portrays the familiar pass through stunning Glencoe.
MOTHER'S DAY MENU
Sunday 30th March 2014
We've got a delicious menu on for Mother's Day this year!
2 courses - £ 13.95
3 courses - £ 16.95
Locally caught langoustines
Pea, mint & spring onion soup - served with parmesan crisps
Smoked salmon terrine served - with home-made oatcakes
Kingairloch Estate venison stew - served with lemon & herb dumplings and root veg
West coast fish pie
Double cheese & onion souffle tart
Chocolate & Baileys cheesecake
Palova with fresh strawberries & cream
Lemon torte - served with creme fraiche