The Pierhouse Hotel and Seafood Restaurant reopens following winter makeover
New for spring 2024, chef Leathley and his team will be introducing a collection of dishes to help showcase the best fish and seafood from the west coast
The Pierhouse Hotel and Seafood Restaurant at Port Appin has reopened its doors at the hotel following a two-month winter makeover which expanded its kitchen facilities thanks to a significant investment by the owners.
The small hotel and Scottish seafood restaurant is led by head chef Michael Leathley and his kitchen team.
New for spring 2024, chef Leathley and his team will be introducing a collection of 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 enjoy roast Appin deer, braised shoulder ragu and polenta, as well as crispy lamb belly with fermented barley, preserved lemon and fennel salad.
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.”
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.”
