"Restaurant of the Year" Returns to the Historic Argyll Hotel in Scotland.
After a two-month winter renovation, one of the most famous seaside hotels in Argyll—named Scotland's "Restaurant of the Year"—reopened to the public. After receiving a substantial investment from its owners, the Pierhouse Hotel & Seafood Restaurant in Port Appin is now preparing for the arrival of spring and summer guests by expanding its culinary facilities. Michael Leathley and his culinary team run the show at the intimate hotel and world-famous seafood restaurant in Scotland.
Using the extra room in the kitchen, the award-winning crew is hard at work developing and serving a new spring menu in addition to the beloved Pierhouse standards. Piermaster bouillabase with west coast fish, mussels, langoustine, and miso; and plaice kiev with parsley and caper sauce are just a few of the delectable dishes that Chef Leathley and his team have planned to introduce in the spring of 2024 to highlight the finest seafood from the west coast.
Appin deer roast with braised shoulder ragu and polenta is one land-based dish on the menu. Crispy lamb belly served with fermented barley, preserved lemon, and fennel salad is another. Fresh langoustines, mussels, and lobsters from Loch Linnhe and Loch Etive, along with delicious, hand-picked oysters from the beds of Loch Creran, which is within a 10-minute drive from the hotel, will remain staples on the Pierhouse menu.
With its secluded location on Loch Linnhe and stunning views of Mull and Lismore, The Pierhouse is a popular spot for couples seeking a romantic getaway in Argyll. 'National Restaurant of the Year' was the title that The Pierhouse took home from the 2023–24 Hotels of the Year Scotland Awards. In addition to being one of just three Argyll restaurants featured in the Michelin Guide for Great Britain and Ireland 2024, the restaurant also has two AA rosettes.
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.”
The family-run Caledonian Oyster Company has been producing Pacific oysters for more than 30 years; they are located in Loch Creran, which is next to the hotel, and have been a long-standing supplier to The Pierhouse. Langoustine, caught by Eoghan Black just outside the hotel's front door in Loch Linnhe, is supplied to the establishment. The award-winning Grant's Butchers in Taynuilt, run by Mark and Morag Grant, get their meat from North Connel's Achnacreebeag Farm.
In 2024, The Pierhouse will establish the first 'Whispering Highland Cow' wellness experience in the United Kingdom in Argyll in collaboration with a nearby farm. Farmer Jane Isaacson of Highland Cows and Head Chef Michael Leathley of The Pierhouse have collaborated on innovative farm-based activity vacations that prioritise health, the outdoors, and delicious, locally produced cuisine. Guests may experience a different kind of relaxation while exploring a genuine functioning farm on these treks.
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