A coffee shop set up at the Ardmhor ferry terminal is celebrating the end of a successful first season, with coffee causing a stir in the highest circles.
Ardmhor Coffee at the Wee Ferry Terminal has been designated an official pit-stop on the Hebridean Way, with walkers and cyclists praising the delicious bakes, perfect coffee and wealth of healthy options available for weary Hebridean Wayers.
Manager Sharon Cox, who has six years experience running the Barra Airport Café with husband Mick, says she first thought of starting the café as the ferry terminal was looking “a bit sad”.
She told welovestornoway.com: “I have been really pleased with the amount of Hebridean Wayers, cyclists and walkers, using us as an official Hebridean Way pit stop and overwhelmed by the kind and lovely messages of support and compliments on my baking and coffees.
“I am aiming the business at the Heb Wayers as they are increasing in numbers. My home-baking – baked on site in my wee kitchen – vegan snacks, whey protein shakes and energy bars, all seem to be appreciated after a tough day on the Heb Way.”
Sharon is still contemplating what hours would best suit winter opening, but for now is open from 8.30am to 4pm five days a week – closed Sundays and one other day, which is always advised on Facebook at https://www.facebook.com/Ardmhor-Coffee-At-The-Wee-Ferry-Terminal-1185469631632689/.
And she’s looking forward to next season, when she has ideas for possible expansion of the menu, as well as possible star support from the Black Isle…
Sharon said: “I was thrilled to have been visited by the Vandyke Brothers (based in Cromarty) – famous Scottish coffee bean roasters. They loved my oat milk flat whites and said they were really impressed with my barista skills, my coffee and the fact that I offer a choice of three dairy alternative milks – and by the fact that I am a tiny independent coffee shop all the way out here.
“They have contacted me to offer advice and support if I need it to expand my ideas and I’m really looking forward to next season, excitedly looking at some new foodie and drink ideas.”