Distinctive, nostalgic and unmistakably Scottish, this latest creation celebrates the country’s iconic drink while being served against the backdrop of the Atlantic on one of the NC500’s most scenic beaches.
Crofter’s Kitchen has unveiled an inventive new seafood dish that challenges convention. Head Chef Grant Mercer has taken freshly caught prawns and crayfish from the waters surrounding the croft and paired them with a bold, homemade Irn-Bru hot sauce that delivers an unexpected twist.
Set on a working croft overlooking Scourie Beach, with sweeping views towards Handa Island and the rugged Atlantic coastline, the experience reflects a true sea-to-plate philosophy grounded in place and provenance.
“Forget prawn marie rose. Every Highland cafe has been serving the same thing for thirty years and frankly it’s boring. Crofter’s Kitchen has got the best seafood larder in Scotland right outside the door and it’s not going to waste it on something safe. This is something fun. Something that tastes like Scotland in 2026, not 1985,” said Grant Mercer, Head Chef and Co-founder.
At the centre of the launch is a Scottish prawn and crayfish roll, combining locally sourced seafood with Mercer’s signature Irn-Bru hot sauce, known for its sweet heat and nostalgic character. Alongside it, a new savoury crab pancake features hand-picked Kylesku crab served with apple, chilli, coriander and lime on a freshly prepared base.
Perched above Scourie Beach, a highlight of the NC500 route, Crofter’s Kitchen draws entirely on its surrounding environment. Lobsters are supplied by a local fisherman just minutes away, crab is sourced from Kylesku eight miles down the road, and scallops are hand-dived from nearby waters visible from the croft. The emphasis is firmly on traceability and locality, with every supplier known personally.
These new additions arrive at a pivotal time for the business. Crofter’s Kitchen is preparing to open a converted 40-foot container restaurant this summer, located just metres from the beach at Scourie. Designed for year-round operation, the space is fully fitted and heated to support continued growth.
Founded in spring 2024 by Grant and Heather Mercer, the business has quickly established itself as one of the most talked-about food destinations along the NC500. In just two seasons, it has secured Scotsman Scran Award Scotland’s Best Street Food 2025, won a Scottish EDGE Regional Award, achieved a 4.9 Google rating from more than 500 verified reviews, been ranked number one in Scourie on TripAdvisor, and delivered 94% year-on-year revenue growth in its second year.