Grant and Heather run a kitchen on their working croft above Scourie Beach, where a food truck, a container restaurant and a scatter of outdoor tables serve a daily-changing menu they call the 30 mile menu. Crofter's Kitchen took the Highlands and Islands Food & Drink Business of the Year award in 2026, and the food is why: hand-dived scallops, Scourie lobster, Kylesku langoustines and crab, wild venison. On a given day you might find savoury crab pancakes with apple, chilli, coriander and lime, a prawn-and-crayfish roll with homemade Irn-Bru hot sauce, or 24-hour smoked and braised beef brisket on garlic focaccia. The menu changes daily with what's available.
Scourie sits at the head of an Atlantic-facing bay on the north-west coast, hemmed by bare rocky ridges and peaty hollows. Frances Groome's Ordnance Gazetteer described it in the 1880s as "quite surrounded by an amphitheatre of rugged ledges of rock; and the land is comparatively verdant and arable." The bay itself is a small sandy beach, used by families and swimmers, with a rougher headland path leading off it.
The Scourie Hotel looks over the water towards Ben Stack, Foinaven and Arkle, and has taken guests for more than 170 years. Its bar serves a changing three-course dinner rather than a fixed menu, built from garden and polytunnel produce, fish from the hotel's own smokery, and seafood, game and meat from the region — ham-hock terrine, local salmon, profiteroles with chocolate sauce. The travel writer Tom Bell called it "a quirky West Coast bolt hole" with "lovely owners" and "an easy elegance." Dogs are welcome in certain bedrooms and on a lead in the public areas, though not in the dining room.
For something quicker, the campsite's Fish Box and the Fry Shack both do fish and chips, and the Woodland Table at Scourie Lodge, run by Sophie and Stuart Beveridge, does sandwiches, homemade soup and bakes. Parker's Scourie Stores, kept by Ellen and Clive Parker, covers groceries, the post office and the off-licence, along with newspapers, maps and local guidebooks. Getting here takes some doing: Lairg, the nearest railhead, is a good 44 road miles off, and the 805 bus between Durness and Inverness has to be flagged down even at its marked stops.
The walking starts from the door. The Scourie Headland path is a rough mile and three-quarters that passes the bird hide and the cemetery and, in clear weather, shows the Old Man of Stoer with Ben Stack, Quinag, Canisp and Suilven behind. A gentler circular path climbs Cnoc a' Bhuthain for views over the bay before looping back by the road. The route to Tarbet, five kilometres across croft and hill ground past peaty lochans, orchids and insect-eating sundews, was once the path Tarbet villagers walked to church.
Church here has its own history. At the Disruption of 1843, all but four families in a parish of about 800 followed their minister, Mr Tulloch, out of the established church. The Duke of Sutherland refused them a site, so they worshipped under a tent sent from Edinburgh until a gale tore it apart, then met in the open at what are still called the Worship Stones.
Scourie is a type locality for Lewisian gneiss, some of it three billion years old and among the oldest rock in Western Europe. At the graveyard beach a dark band of igneous rock about 55 metres wide is being worn into a dark-sand inlet.
Three miles north, the road to Tarbet reaches the pier for Handa, an island of Torridonian sandstone cliffs where tens of thousands of guillemots, kittiwakes, razorbills, skuas and puffins return each spring. Sixty-three people lived there in 1841, and the oldest widow held the title Queen of Handa; the potato famine prompted the whole community to emigrate in 1848. The small ferry runs Monday to Saturday, weather permitting, and takes only cash.
Back at the beach road, the community keeps a small bird hide, free to anyone who wants it. Diving birds can be seen in the bay throughout the year, along with eider, shag and oystercatchers, and you can sit out of the wind and watch them work the water.