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The Pierhouse - Appin seafood restaurant in Scotland - seafood heaven
- Diana Turner
- 2 days ago
- 3 min read
If you had told me that mid-November would see me enjoying an al fresco glass of chilled white wine on the shores on Loch Linnhe, I wouldn’t have believed you – but 2025 has been anything but an ordinary year.
Our drive from east to west, while misty and atmospheric, had not been promising, yet the clouds part as we arrived at our destination and the sun beams down on our little slice of heaven, The Pierhouse Hotel in Port Appin.
The hotel first came to my attention when it was named ‘National Restaurant of the Year’ at the Hotels of the Year Scotland Awards 2023-24. It is just off the main tourist trail, being a stone’s throw from the iconic Castle Stalker, but also feels incredibly remote and romantic.
The ‘pier’ is the port for the ferry to the Isle of Lismore, and the hotel’s bar is often busy with ferry users, both tourists or Lismore residents, whether for a pint or coffee and a scone.
Continuing its run of awards success, The Pierhouse received the award for Scotland’s ‘Romantic Restaurant of the Year’ and head chef Michael Leathley was crowned ‘Chef of the Year’ at this year’s ceremony.
The hotel restaurant also has three AA silver stars, two AA rosettes and is one of only three Argyll restaurants featured in the Michelin Guide 2025.
Leathley describes his cooking style as “unpretentious”, adding:
“I like to let the produce speak for itself with nice clean flavours. I do like to honour classic dishes but add a playful and comforting twist”.
These qualities really come through in the local seafood-dominated menu, leaving us spoiled for choice.
To start, we can’t see past two of the restaurant’s signature dishes that heavily lean into the comfort category. The first, Hand Dived Scallops in puff pastry seems an odd choice, but the light pastry doesn’t overwhelm the seafood and the roe Jacqueline jus adds an extra level of decadence. The second starter is the Arbroath Smokie Souffle with an Isle of Mull Cheddar sauce, which really needs no further description other than that it is perfectly executed.
Fortunately, the kitchen maintains this very high standard throughout and every dish hits the mark. The Lemon Sole Veronique is an exemplar of the classic French dish, light and delicate after the heavier starters, but equally indulgent. The generously sized Roast Monkfish Tail is the perfect autumn dish, the meaty fish matched with sweet and earthy caramelised celeriac, pickled kohlrabi adding a burst of freshness. It pairs particularly well with the side of Hispi Cabbage with fried capers and pickled shallots. We also add the Hand Cut Chips, thrice fried and so satisfying.
Sticking with the slightly French theme, dessert is a shared Caramelised Apple Tart, but I definitely approve of keeping it British with ‘proper custard’. Food devoured and wine finished, we move to a cosy spot by the fire to savour a dram from the exceptionally well-stocked bar until it’s time for bed.
The rooms feel luxurious, yet cosy and homely, with sustainability credentials on full display (such as the on-site filtered bottled water) and the welcoming addition of fruit in the fruit bowl. Positioned on the second floor, our room looks out over the loch and to the intriguing shores of Lismore.
After a restful night, our breakfast ‘mains’, a full complement Scottish Breakfast and the fluffiest French Toast, are thoroughly enjoyed and set us up for a nearby woodland walk.
Sometimes just a night away is all you need for a full re-set. This break was exactly that – incredible food, a stunning location and a warm welcome make The Pierhouse the perfect get away, whatever the weather.
The Pierhouse Hotel, Port Appin, Appin, Argyll, PA38 4DE, Scotland - +44 (0)1631 730302
