Images by Roz Skinner from the official relaunch of the Bosville Hotel in Portree

Luxury and attention to detail were key elements when the Bosville Hotel in Portree officially launched its new bistro-style restaurant, Dulse & Brose, on June 1 2015.

Over 100 guests came, admiring the changes which the Bosville's new owners, Perle Hotels Ltd., had made to the surroundings.  The atmosphere successfully combined functionality with comfort, and guests were able to relax and listen to live musicians playing upbeat traditional music. 

The new Dulse & Brose restaurant aims to produce food that reflects just how diverse and delicious local cuisine is, so the taster menu was filled with ingredients obtained on or near the Isle of Skye.  Dulse (edible seaweed) and brose (an uncooked form of porridge) are both natural Scottish ingredients - thus, the name is reflective of the restaurant's mantra to showcase traditional Scottish food with a contemporary flair.  Guests enjoyed delicious canapés, including smoked mushroom soup and Glendale rocket pesto, gin-cured salmon with fennel salad and Achmore crowdie with oatcake and red onion chutney.

The bar area was warm and cosy, with a welcoming stove flickering in the corner.  Like the Dulse & Brose restaurant, the bar offered a wide selection of Scottish drinks, including an Isle of Skye Brewery Tasting Flight, Scottish gin and, of course, plenty of whisky! 

Visitors at the Dulce & Brose launch party relished a taste of what the hotel and restaurant will be offering in the future.  If you want to enjoy a fun night out in a restaurant that celebrates all things Scottish, look no further than the Dulse & Brose at The Bosville!  To find out more, visit and