PLACES TO EAT OUT

LUNCHES/SNACKS

LERWICK

Faerdie-maet (Shetland - For your meat)
42-44 Commercial Street, Lerwick,
Tel: 01595 693125

Hay's Dock Cafe Restaurant,
Shetland Museum, Hays Docks, Lerwick
Tel: 01595 742569
Haysdock Sample Menus

Islesburgh Community Centre,
King Harald Street, Lerwick
Tel: 01595 745100

Karibuni
Harrison Square, Lerwick
Tel: 01595 690606

The Olive Tree
Toll Clock Shopping Centre, Lerwick
Tel: 01595 697222

Skippidock Cafe,
Toll Clock Shopping Centre, Lerwick
Tel: 01595 696865

New Harbour Cafe,
2 Merran Moad Steps, Lerwick
Tel: 01595 695271

Peerie Shop Cafe,
Esplanade, Lerwick
Tel: 01595 692817

Tatties and Point,
Commercial Street, Lerwick
Tel: 01595 695095
Tatties and Point Menu

Oslas Cafe Bar,
88 Commercial Street, Lerwick
Oslas Menu
Oslas Piazza Menu

Monty's Licensed Bistro and Bar,
Mounthooly Street, Lerwick
Tel: 01595 696555

Beltramis Cafe,
Shetland Hotel, Holmsgarth Road, Lerwick
Tel: 01595 695515
Beltramis Menu

OUT OF TOWN

Bakers Rest Tea Rooms (May- Sept)
Walls Bakery, Walls
Tel: 01595 809308

Bonhoga Gallery
Weisdale Mill, Weisdale
Tel: 01595745750

Braewick Cafe
Eshaness
Tel : 01806 503345

Da Bod Cafe
Hillswick
Tel: 01806 503348

Hoswick Visitors Centre
Hoswick, Sandwick
Tel: 01950 431406

Final Checkout
Baltasound, Unst
Tel: 01957 711666

Mid Brae Inn
Brae
Tel: 01806 522 634
Mid Brae Inn Menu

Also check out the weekly Shetland Times where you will find car boot sales which offer fantastic teas and homebakes

Check out local takeaway menus for Fish and Chips, Chinese and Indian Food Click Here

ADVERTISE YOUR FOOD BUSINESS HERE
FROM £5 PER MONTH (+ VAT)
REQUEST NO 1 FOOD PAGE
FOR THIS SPACE
Contact shetlandlive@aim.com

You can also add your special events in our Events callendar for free at www.shetlandlive.com/events.html

BAR SUPPERS/EVENING MEALS

Baltasound Hotel
Baltasound, Unst
Tel: 01957 711334

Brae Hotel
Brae, Shetland
Tel: 01806 522456

Busta House Hotel
Busta, Brae, Shetland
Tel: 01806 522506
gifford-bar-menu
light-lunch-menu
pitcairn-room menu

Da Bod Cafe
Hillswick, Shetland
Tel: 01806 503345

Braewick Cafe
Eshaness, Shetland
Tel: 01806 503345

Da Haaf Restaurant
NAFC College, Scalloway
Tel: 01595 880747 / 772480

The Grand Hotel
149 Commercial Street, Lerwick
Tel: 01595 692826

Great Wall Restaurant
Old Viking Bus Station, Lerwick
Tel: 01595 693988

Gurkha Kitchen
33 North Road, Lerwick
Tel: 01595 690400

Hays Dock Cafe/Restaurant
Shetland Museum, Lerwick
Tel: 01595 741569

Herrislea Hotel
Veensgarth, Tingwall
Tel: 01595 840208
Phoenix Menu

St Magnus Bay/Hillswick Hotel
Hillswick, Shetland
Tel: 01806 503372

Kveldsro House Hotel
Greenfield Place, Lerwick
Tel: 01595 692195
Kveldsro Menu

The Lerwick Hotel
15 South Road, Lerwick
Tel: 01595 692166
Lerwick Hotel Menu

The Spiggie Hotel
Spiggie, South Mainland
Tel: 01950 460409

Maryfield House Hotel
Bressay, Shetland
Tel: 01595 820207

Mid Brae Inn
Brae, Shetland
Tel: 01806 522634
Mid Brae Inn Menu

Monty's Licensed Bisto & Bar
Mounthooly Street, Lerwick
Tel: 01595 696555

New Golden Coach Restaurant / Baroc
1-3 Commercial Road, Lerwick
Tel: 01595 693848
Golden Coach Resturant Menu
Golden Coach Take-away Menu

Oasis Restaurant,
Shetland Hotel, Holmsgarth Road, Lerwick
Tel: 01595 695515
Oasis Restaurant Menu

Pierhead Restaurant
Lower Voe, Shetland
Tel: 01806 588332

Sumburgh Hotel
Sumburgh, Shetland
Tel: 01950 460201

Saxa Vord Resort
Haroldswick, Unst
Tel: 01957 711711

Queens Hotel
24 Commercial Street, Lerwick
Tel: 01595 692826

Oot Ower Lounge
Livister, Whalsay
Tel: 01806 566658

SASSERMAET
For 6lb minced beef
1tsp allspice
1tsp black pepper
1tsp white pepper
1tsb ground cloves
Half tsp Jamaican pepper
Half tsb Cinnamon
3oz salt

Mix all the spices through with the salt first then stir through the mince well

BRÖNIES
Mix the sassermaet and minced steak in equal quantities. Add breadcrumbs, chopped onion, seasoning and egg to bind the meat together. Mix by hand and make into cakes a good inch thick. Fry in smoking fat, both sides then reduce heat and cook slowly until ready. Drain off the fat. Serve in warm bannochs

KRAPPIN
Makes stuffing with bere meal (or fine oatmeal) add flour mixed in equal quantities, salt and pepper. Add fish liver to bind. Traditionally, the stuffing is packed into washed fish heads, gills removed, and boiled in well salted water. These are krappin heeds. You can make dumplings from the mixture
They can be cooked in boiling salt water, or atop a fish soup or stew

SPOOTS (Razor Shells) are hard to catch. Dig for them on a clean sandy beach at the edge of the lowest tide line. Cook like scallops

BEREMEAL BANNOCH
1 Peerie cup Flour
1 Peerie cup bere meal
1 tsp baking soda and half tsp cream of tartar
1 desertspoon butter
Buttermilk

Optional: Good spoon of treacle for richer bannock

Melt the butter (and treacle if used) and pour into the meal, flour and salt. Put the soda and tartar into a cup of buttermilk so they are well mixed to make a light fluffy dough. More buttermilk can be used as needed, do not let the dough become sticky. Knead lightly on a mealy board, amking medium sized bannochs or quarters. Bake on a gridle then toast lightly in front of the fire. When cooked but not cooled rub into bere meal. Set bannochs to cool under cloth to keep soft

REESTIT MUTTON SOUP  (boiled saat mutton)
2lb saat meat
1lb carrots
pinch pepper
1lb tatties, cut small
1 large onion
Chopped Neep (turnip) optional

Wash meat and cook in small amount of water for 1 hour. Remove and cut into small pieces and return to the pot. Add vegetables and seasoning and return to the pot. Add vegetables and seasoning and simmer for an hour. Serve with warm bannochs

BRUNNIES

1 cup of water
Half a cup of sugar
1 cup of raisins
1 cup of sultanas
4oz margarine
1 tsp of baking soda

Put all ingredients into a pot and boil for five minutes.  When mixture has cools add two cups of self raising flour and two eggs and mix well.  Bake mixture in 2lb loaf tin for 1 hour at 375of.

CLAPSHOT

1 Neep (turnip)
1lb Mealy Tatties
1 Onion
1oz butter
Salt and Pepper

Chop neep and tatties in small squares.  Boil neep for 15 mins and add chopped tatties and boil until cooked.  Pour off water and season.  Add butter and finely chopped onion, mash and serve.

POTTED HERRING

5 Medium sized onions
4 Herring Fillets
12 Peppercorns
Salt and Pepper
Vinegar and water in equal measures

Wash fillets.  Lay in pie dish one layer fish next layer onion and so on.  Add seasoning and enough vinegar/water to cover fish. Bake for half and hour in medium oven.

SHETLAND OATCAKES
4 Cups of Oatmeal
2 Cups of Self raising flour
8oz Soft Butter
2 tsb seasoning
Tbsp of cold water

Pre heat oven to 190oc.  Mix dry ingredients together.  Pour melted butter and tbsp of cold water to make a firm dough.  Roll out till quarter inch thick and cut to shape.  Bake for 20-25 mins until firm.