Following on from the continued inclusion in the Michelin Guide 2025, the team at The Dipping Lugger, Ullapool, led by head chef David Smith, has just discovered that they’ve also been recognised with a national listing in the illustrious Good Food Guide for the first time – achieving a ranking of Very Good.
The Good Food Guide review remarks: ‘’Considered one of the highlights of the North Coast 500 driving route, this destination restaurant with rooms sits on the pretty, whitewashed waterfront of Ullapool, formerly a thriving harbour for herring fishing. Few boats head onto Loch Broom these days but The Dipping Lugger, named after a traditional fishing vessel, makes the best of the local catch.’’
Adding: ‘’Easy going Robert Hicks is on hand to host while I the kitchen David Smith turns out a five-course lunch or a seven-course evening tasting menu. A recent visit opened with two exquisite amuse bouches: rich chicken liver parfait, on a beetroot macron, sweetened with a shiny disc of Madeira jelly, and a crumbly cheese biscuit topped with a punchy cheese custard.
Followed by: ‘’Hand-dived scallop, plucked from the sea loch’s salty waters is crowned with jewel-like roe, hollandaise and grated lime zest, while expertly pan-fried cod arrives in artfully balanced baked lemon, hand-rolled pasta, tiny shrimp and bread crumbs.’’
Finishing with a flourish: ‘’For dessert, ‘Caramelia’ (a creamy blend of chocolate and caramel is a cornucopia of cocoa, a medley of mini bites: a brownie, parfait, a quenelle of blood orange sorbet on a bed of chocolate crumb, topped with a coffee macaron.’’
For over 70 years, The Good Food Guide has been the trusted source of information on where to eat across Great Britain. It’s truly independent and is compiled by combining reader feedback with anonymous inspections by a long-standing team of inspectors, who criss-cross the country, reviewing as they go – eating as any other customer, paying their own bills, and then leaving to reflect on their experience and setting pen to paper.
Each eatery included in the guide is assessed on its uniqueness, warmth, deliciousness, and how strongly it would be recommended to friends and family. The Dipping Lugger now ranks alongside the likes of The Kitchin, The Timberyard, The Black Swan Oldstead, Restaurant Sat Bains, Dinner by Heston Blumenthal, The Waterside Inn, Rogan & Co, and Upstairs by Tom Shepherd.
There’s no doubt that head chef David Smith’s simple seasonal food philosophy has put The Dipping Lugger on Scotland’s fine dining map. This is part of the reason why once more the restaurant has been recognised and featured in one of the UK’s leading food guides.
Head Chef David Smith remarked: ‘’The Dipping Lugger is about provenance and seasonality and the producers we work with, but it’s also about the entire team. Being included in The Good Food Guide reflects the hard work, dedication, and passion of every single member of the team working in the restaurant. Owners Robert and Helen and I want to take this opportunity to thank them all for their dedication and hard work and the part they’ve played in helping to secure our spot as a must-dine destination in the Highlands and Islands.’’
When it comes to his food, David insists on cooking with fresh seasonal produce, to ensure every dish delivers flavour and quality, whilst keeping his food innovative and exciting. Alongside that, David works closely with his team to ensure that The Dipping Lugger delivers an exemplary dining experience to every guest who dines at the restaurant, making it a welcome addition to the region’s dining offer.
