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New head chef is catch of the day at Port Appin hotel
New head chef is catch of the day at Port Appin hotel


One of Scotland’s top chefs has been added to the  menu at The Pierhouse Hotel & Seafood Restaurant at Port Appin in Argyl. 
Its mission: to become the country’s ultimate seafood destination.

Michael Leathley, 37, honed his career over 14 years working in London, Aberdeen and Glasgow, and previously held the position of Sous Chef at A’Challtainn Fish Restaurant in Glasgow.

Originally from North Shields, Michael has lived and worked in Scotland for five years and is renowned for his authentic style of cooking which ‘brings the outside in’, focusing on dishes inextricably linked with the land and sea, including pepper dulce foraged on the Isle of Lismore, oysters harvested from Loch Creran, and langoustines delivered straight from the fishing boat at Loch Linnhe to The Pierhouse kitchen.

Michael found inspiration in his family’s fishing heritage. His grandfather, was a fisherman on the River Tyne and from an early age Michael went eel fishing with him in Northumberland.

Michael is now ready to steer The Pierhouse in an exciting new direction and is busy making plans with local supplier's including The Caledonian Oyster Company at Loch Creran, Inverawe Smokehouse in Taynuilt, and local prawn and langoustine fishermen.

Michael Leathley, Head Chef at The Pierhouse Hotel & Seafood Restaurant, said:
"Cooking at The Pierhouse is a real celebration of the natural environment we’re lucky to have around us. From the lobster creels at the end of our very own pier, to the finest wild hill venison from Lochaber, our dishes respect the abundance of local produce and the people who dedicate their lives to working on the land and sea to bring us the finest produce.
"I enjoy letting the food speak for itself using classic, simple techniques. The real luxury in cooking these days is making use of what's here, right now. It's a joy to use produce that’s in season, available locally, with known quality and provenance, sourced wherever possible from within 50 miles of the hotel.”
Tucked away on the shores of Loch Linnhe, The Pierhouse offers breathtaking views to the islands of Lismore and Mull. This small hotel and renowned Scottish seafood restaurant is one of Argyll’s most idyllic and romantic destinations.  Menus include the freshest langoustines and mussels harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from the oyster beds of Loch Creran.

The Pierhouse Hotel’s ‘Wee Winter Break’ includes an overnight stay, dinner, full Scottish breakfast and guidance from the team on how to spot local wildlife, in and around Port Appin and on the rugged Isle of Lismore. Prices start from £125 per couple, sharing a double room on a bed and breakfast basis. The ‘Wee Winter Break’ offer is available until 31 March 2020.

For more information on ‘Wee Winter Breaks’ at The Pierhouse Hotel or to make a reservation in the restaurant for non-residents
call 01631 730302,
email [email protected] visit www.pierhousehotel.co.uk.

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