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N° 1 — FortroseApple, hazelnut, brown sugar, salted butter

N° 1 — Fortrose
Apple, hazelnut, brown sugar, salted butter

N° 2 — Muir of OrdSmoked salmon, crème fraîche, dill

N° 2 — Muir of Ord
Smoked salmon, crème fraîche, dill

N° 3 — ToreMushrooms, shallots, herbs, vermouth

N° 3 — Tore
Mushrooms, shallots, herbs, vermouth

N° 4 — CulbokieMarzipan, brandy sultana, candied peel

N° 4 — Culbokie
Marzipan, brandy sultana, candied peel

N° 5 — Cromarty FirthSmoked haddock, red cabbage, duck egg

N° 5 — Cromarty Firth
Smoked haddock, red cabbage, duck egg

Note 1:
Follow the road to the top of the hill, pass the tree house and the gorse bushes bumbling with bees. Keep the honeysuckle to your left.

Note 2:
Black Isle Bakery creates modern recipes, mindful of origin and season. We make everything by hand with the best ingredients.

Note 3:
Glance across to the Ben, then follow the path ridged with tree roots to the kitchen door.

Note 4:
Black Isle Bakery was founded in London by Ruth Barry. Our clients include Acne Studios, Marlborough Contemporary, JINGTea, Heatherwick Studio, Liberty, David Zwirner Gallery, and Claire de Rouen Books.

Note 5:
Take a bun or two with tea to refresh the mind. For a hootenanny: a savoury and sweet selection from the bakery, one bite each.
(Design & art direction) OK-RM
(Photography) Lena Emery