Scotland's 'Restaurant of the Year' reopens at iconic Argyll hotel

Scotland's 'Restaurant of the Year' has reopened its doors to guests at one of Argyll's most iconic coastal hotels following a two-month winter makeover.

The Pierhouse Hotel & Seafood Restaurant at Port Appin is now gearing up for spring and summer visitors having expanded its kitchen facilities thanks to a significant investment by the owners.

The small hotel and renowned Scottish seafood restaurant is led by head chef Michael Leathley and his kitchen brigade. The award-winning team is already making the most of the new kitchen space to create and serve a new spring menu alongside popular Pierhouse classics.

New for spring 2024, Chef Leathley and his team will be introducing a collection of mouth-watering dishes to help showcase the best fish and seafood from the west coast, including piermaster bouillabase with west coast fish, mussels, langoustine and miso; and plaice kiev with a parsley and caper sauce.

From the land, diners can look forward to roast Appin deer, braised shoulder ragu and polenta; as well as crispy lamb belly with fermented barley, preserved lemon and fennel salad.

Firm favourites on the Pierhouse menu will continue to include the freshest langoustines, mussels and lobsters harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from the oyster beds of Loch Creran, just 10 minutes from the hotel. 

Tucked away on the shores of Loch Linnhe, The Pierhouse is one of Argyll's most idyllic and romantic destinations, offering breathtaking views to the islands of Lismore and Mull.

The Pierhouse was recently crowned 'National Restaurant of the Year' at the Hotels of the Year Scotland Awards 2023-24. The restaurant also has two AA rosettes and is one of only three Argyll restaurants listed in the Michelin Guide for Great Britain and Ireland 2024.

Fiona McLean, General Manager at The Pierhouse Hotel, said:

“It's a real honour to be Scotland's 'National Restaurant of the Year'. As we reopen to guests for the 2024 season, our team is already gearing up to ensure our wee corner of Argyll gives the warmest of welcomes to all our guests.

“Our new kitchen makeover will help our team of chefs to enhance the dining experience for all day visitors and overnight guests.  Our head chef Michael Leathley will also continue working with a close network of the region's best local producers and suppliers to help retain our place on Scotland's food map.”

Head chef Michael Leathley, added:

“I enjoy letting the food speak for itself using classic, simple techniques. The real luxury in cooking these days is making use of what is here, right now. It's a joy to use produce available locally, with known quality and provenance, sourced wherever possible from within 50 miles of the hotel.”

Long-standing local suppliers to The Pierhouse include the Caledonian Oyster Company, a family run business that has been farming pacific oysters for over 30 years and is based just around the corner from the hotel in Loch Creran. Eoghan Black supplies the hotel with langoustine from Loch Linnhe right outside the front door. Mark and Morag Grant from the award-winning Grant's the Butchers in Taynuilt supply beef sourced from Achnacreebeag Farm in North Connel.

New for 2024, The Pierhouse has teamed up with a local farm to launch the UK's first 'Whispering Highland Cow' wellbeing experience in Argyll. Highland cow farmer, Jane Isaacson and The Pierhouse Head chef Michael Leathley have created the new farm-based activity breaks with a focus on wellbeing, nature, and great tasting locally sourced food. The walks offer guests a new relaxing way to explore a real working farm.

While staying at The Pierhouse, visitors have the opportunity to meet a traditional fold of Highland cattle at Achinreir Farm in Barcaldine and find out about artisan ice cream making. Highland Fold only uses traditional farming methods and natural and sustainable ingredients to make its artisan ice cream. Highland Fold Ice Cream is also featured on The Pierhouse menu. Whispering Highland Cow Walks are £15 per person and are timed when the cattle are relaxed and resting. Booking is essential.

The Pierhouse is part of The Wee Hotel Company, which was founded by international hotelier, Gordon Campbell Gray, and includes the world-famous Three Chimneys on the Isle of Skye. 

An overnight stay at The Pierhouse starts from £150 per room, per night (March 2024) and from £200 per room, per night (April to end of October 2024), based on two people sharing on a B&B basis.

For more information on The Pierhouse, Whispering Highland Cow Walks and to make a booking, call 01631 730302, email reservations@pierhousehotel.co.uk 

or visit www.pierhousehotel.co.uk

Follow The Pierhouse on social media, including Facebook www.facebook.com/PierhouseHotel, Instagram www.instagram.com/thepierhousehotel and X (Twitter) https://twitter.com/pierhousehotel 

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Notes to editor

Media contact: 

Jonathan James Perkins MCIPR