Good Hotel Guide Review
You can take the ferry from Oban, or hop across on a twin-propeller plane, to discover Jane and Alex Howard’s 18th-century inn, bar and village hub, on a hillside overlooking the harbour. Guide inspectors were ‘very taken’ with the ‘relaxed hotel’ and the island (population 135), host to an annual April book festival, and to the rare corncrake, kittiwake, shag, seal and porpoise. Grace and Keir Johnston are the new managers overseeing the hotel’s relaxed contemporary mood with its open fires, squashy sofas and a ‘seaside feel’. Bedrooms are simple but not plain. The largest, Ardskenish, has Designers Guild fabrics, a bath with shower over, views towards the harbour. Pigs Paradise, comprising adjoining single and double rooms, has a westerly view of hills, fabrics by Vanessa Arbuthnott. The single room, Port Lobh, has a bathroom down the corridor. Eat where you like – in bar, conservatory or restaurant – though a restaurant table ‘in a prime position by the window’ is hard to beat. There is a new chef, too. Anthony Orr’s dishes include Aberdeen Angus rib-eye steak, pepper sauce, chips; West Coast scallops, cauliflower and dill purée, vegetable risotto, house ice cream with Colonsay honey.
Argyll and Bute
mid-Mar–1 Nov, Christmas, New Year.
conservatory, 2 lounges, log room, bar, restaurant, free Wi-Fi on ground floor, in-room TV (Sky), 1-acre grounds, ground-floor public rooms and toilet wheelchair accessible.
in bar sometimes.
all ages welcomed.
allowed in 2 bedrooms, public rooms except restaurant.
per room B&B single £85–£90, double £115–£170. Pre-ferry set menus £17–£20 Mon, Thurs, Fri, Sat, à la carte £30.
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10% discount voucher
This hotel accepts discount vouchers which entitle readers to a 10% discount off their normal B&B rate for a single night’s stay. To take advantage of this offer, you must present the voucher at the time of booking.
This hotel accepts room upgrade vouchers which entitle readers to a space available room upgrade. The voucher must be presented at check-in and is entirely at the hotelier’s discretion.