Amidst turquoise sea, white sand, dramatic mountains and shimmering lochs, Uig Lodge is set in one of the most spectacular positions in Scotland, overlooking the magnificent Uig Bay on the west coast of the Isle of Lewis.
The landscape and history of this unspoilt Hebridean island, together with its diverse array of activities, wonderful people and charming pace, provide the ingredients for a unique and unforgettable Scottish holiday. Come to Uig Lodge for an unbeatable family holiday...to enjoy some superb fly fishing...to take in the beautiful views...or just to escape the stresses of modern life.
Since 1984, Uig Lodge has been hand-producing some of the finest smoked salmon that can be found in Scotland. Its outstanding quality was recognised in 2007 when we were awarded our first Gold Star in the Guild of Fine Food’s Great Taste Awards. In 2008 we started to smoke organic sea trout and a year later we were awarded our second and third Gold Stars for our cold and hot smoked sea trout.
Our customer list grows year on year and as well as supplying private customers, we also supply a growing number of the UK’s most prestigious hotels, restaurants and pubs, including several Michelin starred restaurants.
Part of the magic of Uig Lodge is that it comes with its own private fly fishing on the Fhorsa system. It has the wonderful advantage over other fisheries of being able to offer its guests an entire river system to fish, from the lochs to the sea. With recent annual catches of over 100 salmon, 50 sea trout and 400 brown trout, Uig is a superb all-round fishery and has plenty to offer the experienced fisherman as well as the complete beginner.
The Isle of Lewis is the largest and northern most island of the Outer Hebrides – an archipelago of unspoilt islands lying off the north-west coast of Scotland’s mainland. Also known as the Western Isles, these beautiful islands, and in particular Lewis, are steeped in history and mystery and boast some of the world’s finest beaches.
“Absolutely delicious and I was very impressed with the quality.” Madeline Lim, Food & Drink Editor at the Independent Magazine.
“Exceptionally good with a pronounced smoke but not one that overpowers the fish.” Tony Turnbull, Food & Interiors Editor at the Times Magazine.
“I consider myself to be very knowledgeable about smoked salmon, and this was the finest tasting salmon we have ever had the pleasure to consume." Bill, USA
“I will never buy salmon from the supermarkets again.” Julie, UK.