Islay's food scene is shaped by the same wild, salt-lashed landscape that gives its whisky such character. The island leans hard into its larder — Loch Gruinart oysters, hand-dived scallops, and langoustines pulled straight from the Sound of Islay appear on menus across the island with a freshness that's almost unfair. Local lamb, grazed on heather moorland, is another staple worth seeking out, often slow-cooked and served with minimal fuss, because it really doesn't need much else.

The Ballygrant Inn and the Port Charlotte Hotel are both beloved institutions for honest, well-cooked local food in warm, unhurried surroundings. The Harbour Inn in Bowmore remains a favourite for seafood, its dining room looking out over the loch with the kind of view that makes everything taste better. For something more casual, the café at the Bruichladdich distillery or a crab sandwich picked up from a local shop in Port Ellen will do the job beautifully — Islay rewards those who eat simply and seasonally.

Islay doesn't have a traditional street food culture in the urban sense, but farmers' markets and community events — especially during the Fèis Ìle whisky festival in May — bring islanders and visitors together around local produce, home baking, and the odd dram. Cheese from Islay Creamery, rich and creamy with a gentle tang, is something you'll want to take home. Pair it with an oatcake and a peaty Laphroaig and you've got the island on a plate.