One of Scotland's most remote take aways is thriving

Trade is hotting up for owners of Britain’s most remote Indian takeaway.

Published 13th Jul 2018
Updated 13 th Jul 2018

Nestled in the trees high above Loch Awe it is as far removed from the crowded curry capitals of Glasgow and Bradford as you can get.

But here in this idyllic spot a life-long curry fan has cooked up a new career by turning his garden shed into a hot plate for curry lovers.

David Gill’s secret curry recipes, gleaned from Indian crew mates in the Merchant Navy, are tempting customers to his door - eleven miles down a single track road.

After seven years at sea Mr Gill worked as a roving marine engineer. After a back injury forced him to give up his job up, he decided to follow his childhood dream and cook for a living.

With nothing but an empty shed, he set to work transforming it into a takeaway, stocking everything from baltis and bhunas, to vindaloo, at £4 a time.

The plan seemed the obvious choice as family and friends had long raved about his curries, to the point where he always kept some in the freezer.

Now the 58 year old, who lives on the edge of the hamlet of Inverinan, where there are only ten houses, freezes his delicious dishes for customers to reheat when they eventually get back home.

Customers are much more likely to see sheep than people on the approach to the Black Rock take away, which is 27 miles from Oban, four miles from the remote Argyll village of Kilchrenan on one side and the same distance to Dalavich on the other.

Now, with three seasons under his belt, Mr Gill, who is helped by wife Joanne, said: “We didn’t know how popular we would become. Although it is quite seasonal, when the school holidays are on we get an influx of people from the holiday cabins at Dalavich”

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Distance is no object for the takeaway’s loyal customers. Mr Gill said: “A couple from Campbeltown, a three and a half hour drive from
Inverinan, are regular customers.”

The takeaway, which is usually unmanned, uses an honesty box payment system, so it can operate seven days a week from 10am -10pm and the couple have never had anything stolen from the shop, which also stocks Indian starters, chutneys, pickles and desserts.

Mr Gill picked up recipes and his love of spices from crew in Merchant Navy tankers. “They would fish off the back of the vessel when we were anchored and then make a red snapper curry.”

Mrs Gill said: “As soon as people see the sign, they stop and say what is this? I have heard them say, look at that, a curry shop - here?”

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