Perched on a beautiful Scottish island measuring just two miles across, Caf Canna is one of the remotest restaurants in Britain. Justly famous for its seafood, landed from clear, sparkling Hebridean waters, foraged seaweed is also a mainstay of the restaurant's imaginative menu. Meat comes from the fields nearby, vegetables from the garden plot, fruit from the orchard, fresh bread is baked daily and beer brewed on the premises. This book is a magnificent celebration of Caf Canna and the close-knit island community which is its lifeblood. The recipes showcase the enormous range of dishes produced locally all of which can be replicated by cooking enthusiasts at home. The range of starters, main courses, puddings, accompaniments and baking is rich and varied, from Dulse seaweed croquettes, Kelp miso ramen, Langoustine prawn toast, and Beef, Skye black ale and blue murder pie to Wild gorse crme brulee, Nettle and spinach spanakopita, and Singapore chilli Canna crab.