MenuS

Our talented kitchen team runs under the leadership of Head Chef Andy Spence, who was brought up in Shetland and has a strong interest in local cuisine. Andy has developed his culinary skills at one of Scotland's leading hotels and has also worked at high-end resorts in Europe.

He continually surprises with his creativity, resulting in new and exciting dishes that were recently described as "delicate, imaginative combinations" by The Times journalist Claire Sawers.

Kitchen Team at The Boar’s Head pride themselves on sourcing the finest and freshest local ingredients to bring a truly outstanding and creatively reimagined traditional dishes.

Join our award-winning restaurant & pub for lunch or dinner to try our fish and chips, wild venison dishes or traditional Sunday roasts.