Luxury Isle of South Uist hotel & restaurant overlooking the coast in a quiet position

Orasay Inn is set in an area of outstanding natural beauty at the north end of the Isle of South Uist in the Outer Hebrides. The hotel is centrally placed for exploring the Uists, Benbecula, Berneray & Eriskay (all linked by causeways), with Barra only 35 minutes by ferry. Owned and managed by Isobel & Alan Graham, this small, intimate hotel and restaurant serves some of the finest food in the Hebrides.

Orasay is the ideal location for a special Hebridean holiday. Whatever type of activity you prefer, we provide a warm, friendly and relaxed atmosphere, with the best of fresh, local cuisine, as an end to the perfect day. After your meal you can sit back in the lounge and witness some of the most spectacular sunsets you may ever see. If you feel a little more active the surrounding area is perfect for an evening stroll.

Rooms Description

All our bedrooms are tastefully appointed with en-suite facilities, TV, direct dial telephone, hair-dryer and hospitality tray. We have 2 single rooms, 1 small double and 1 small twin. These compact rooms all have generous sized beds, with space around them and the usual furnishings. The en-suites have a shower, wash basin & WC. The standard rooms are 2 twin/double and 1 double. They have similar furnishings but are more spacious. One has a bath and shower in the en-suite. The 2 deluxe rooms are larger, with a sofa, a table and 2 comfortable chairs. The en-suites have bath and shower. From these rooms are terrace doors, direct to a private decked area with superb sea and mountain views, perfect for some nature watch, relaxation or simply, quiet contemplation.

Specialities

After training at Inverness College, Isobel's ambition had always been to own and run her own restaurant. Following a couple of years in hotels on the mainland she returned to her roots and after more experience gained, catering in the Uists, Isobel finally achieved her wish, in 1987, with the opening of Orasay Inn, primarily operating as a restaurant. In the following years the building has been adapted and extended to form the existing, nine bedroom, hotel. For the restaurant, a superb selection of fish and seafood comes fresh from boat to hotel kitchen, supplied by local fishermen. Much of our beef is from our own fold of Highland Cattle, raised on our croft. Discerning, reliable producers and suppliers, who are aware of the quality we require, deliver locally reared Hebridean lamb, pork, game, poultry and vegetables.