Flavour Catering – Our Services


Interactive dining experience

Chris will take you on a culinary journey as he lovingly describes how he has sourced, grown, prepared, cooked and presented each dish as he guides you through his 8 course tasting menu. His Hebridean fusion menus are created using locally sourced produce and speciality ingredients from around the world. Chris implements traditional cooking techniques and gives them a modern twist with tricks he has learned along his travels.

Cost: £75 per person

Drinks: Please bring your own alcohol. We have infused water on the tables and soft drinks for sale.

Special requests: Let us know of any dietary requirements when booking. We are happy to adapt our menus to suit your needs.

Address: Flavour, Unit 1, Iomairt An Obain, Urgha, HS33DS

Arrival time: 7pm

BOOKINGS ONLY: to check availability & reserve a table please click here


Contact Flavour

Chris scallop diving


Our Chocolate shop is open Monday- Friday 10am-4pm & Saturdays 11am-3pm

Find us at Studio 2, Talla Na Mara, Pairc Niseaboist, Isle of Harris, HS33AE

Our online shop is open – Online orders will be dispatched once per week – Usually Wednesdays

Restaurant now OPEN: Thursday, Friday & Saturday evenings – BOOKINGS ONLY to check availability & reserve a table please click here

Our personal chef services will be limited this year as we focus on our new restaurant being open but please Contact Flavour with any enquiries and we will do our best to cater to your needs

To find out more about Flavour events on our Facebook page 

Flavour Chocolates

After our recent travels throughout Central & South America we were intrigued to learn all about the cultivation process of the cacao. Only 8% of the global crop is classed as Fino de Aroma. Apart from the unique Belgian Ruby chocolate we only use single origin Fino de Aroma Colombian chocolate couvertures.

Did you know? We hand temper all of our artisan chocolates. This means we use no chocolate tempering machines in our kitchen! If we don't get the temperatures correct this causes bloom on the chocolates which would never pass our quality control.

Feel free to ask us questions about our process.