Main Street, Port Charlotte, Isle of Islay, PA48 7TU.
The incredible West Coast ingredients provide the inspiration for our changing seasonal menus.
We source as much of the food as we can from local producers and suppliers, all of whom specialise in quality. The beef, chicken, pigeon and venison comes from Argyll farmers and estates and is sourced by our independent butcher Archie Ferguson on the mainland at Lochgilphead. In winter the venison comes from estates on the island.
Our shellfish comes from Islay waters daily (weather permitting) except the mussels, which come from further up the west coast in summer and from the north east waters in spring and autumn.
The succulent oysters are from Loch Gruinart on Islay and are delivered daily, whilst the monkfish and halibut are landed on the West Coast of Scotland and the best catch of the day is selected from Glasgow fishmarket.
The Hotel has a Taste Our Best Award. This is Visit Scotland's Quality Assurance Scheme, which recognises and celebrates businesses providing locally sourced quality food and drink.
Our ales come from Islay Ales based on the island, or Fyne Ales at Loch Fyne. Our extensive whisky selection includes some rare whiskies and the latest expressions from Islay's distilleries. We also stock island gins, Deer Island Rum from Jura, and a carefully selected wide range of wines and sparkling wines from around the world selected through merchants Corney and Barrow - one of the oldest-established vintners in the country.
We like to take our time on Islay - and the same goes for our food.
"Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit."
- Robert Burns.