A HIGHLAND hotel director has responded to anger after a restaurant in one of his three-star venues charged £25 for a fish supper.

The Kylesku boutique hotel on the popular NC500 route had charged nearly £50 for two cod and chip dinners, with a photo of the diners’ receipt being shared widely online.

Ullapool Craic, a local tourist guide, shared it and accused the firm of “charging extortionate prices for mediocre food”.

The cost for the two dishes was similar to a three-course meal at Tom Kitchin’s Michelin-starred Edinburgh restaurant, which would set customers back £52.50.

On Tripadvisor, other guests had raised concerns over the cost of food in the hotel.

“The lovely setting/restaurant didn’t justify having to pay £35 for a very small starter-sized portion of venison haunch,” commented one traveller.

“The food was tasty, however we left hungry after paying over £74 for 2 small meals and a coke.”

David Whiteford, the director of Highland Coast Hotels which owns Kylesku, acknowledged a “mistake” had been made after the receipt image blew up online.

“I’ll be the first to admit we got it wrong,” he said.

“We are in a remote part of Scotland, so everything is expensive up there.

“Our mantra is to create a great experience for our guests and really show great value for money. On this occasion, I don’t think we achieved that.”

READ MORE: 8 North Coast 500 tips you should know before heading on your epic roadtrip

Whiteford added that the fish was “probably about six quid too expensive”, suggesting that the menu would be revised to bring the cost under £20 per fish supper.

A spokesperson for VisitScotland called on businesses to consider value for money when creating hospitality experiences.

“We know that rising costs are having an impact on some businesses and on occasion this may result in an increase in the price visitors are paying,” they said.

“While we cannot directly influence the amount that providers may change, we would urge businesses to consider that value for money plays a hugely important part in the overall visitor experience. 

“We want to create a legacy that will see visitors return year after year.”