GUIDED BY PRINCIPLES


Chef and author Pamela Brunton tells Tina Nielsen how she has made her mark through doing things the right way rather than the easy way at her restaurant Inver in remote Scotland


T 18


o the untrained eye, the landscape surrounding Inver, a restaurant located on the shores of Loch Fyne in northwest Scotland,


is simply picture perfect. “I like to say that our


shoreline is closer than some restaurants to the stores. We get to harvest a lot of the wild sea greens. Tere is an old cockle bed directly across the little bay, and from my window I can see a ruined 15th century castle, which stands on the site of a much older castle that’s been there since records began,” says chef and co-owner Pamela Brunton on the phone from the dining room, meters from the water’s edge, as she describes the


striking and remote location. “Tere are low, sloping


hills in the background and we are surrounded by trees – old forests as well as new forestry plantations,” she adds. Tis sure looks like a


gorgeous spot full of wild nature, but, says Brunton, there’s a bit more to it. “So many people come


here and say what a beautiful unspoiled landscape and I’m thinking, ‘Tat’s not what I’m seeing.’ I see fish farms and forestry and a landscape that’s been completely re-sculpted to suit our contemporary concerns, desires and needs. To say it’s unspoiled is not accurate,” she says. “It is definitely wild and it’s still beautiful, but to go along


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