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 bouillabaisse 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.
By Ben Borland
