Good Hotel Guide Review
Situated ‘well off the beaten track’, this former home of a piermaster is a ‘relaxed and friendly’ lochside bolt-hole, known for its seafood restaurant. Converted in 1992, the hotel is now owned by international hotelier Gordon Campbell Gray, who has given it a gentle nip and tuck. The individually styled bedrooms have either a loch- or cliff-facing view, though one guest was underwhelmed by the ‘immediate view of the car park’ from a ground-floor room. The decor is kept simple, perhaps with ‘a touch of tartan’. The super-comfortable beds are equally plain, just ‘white linen and a beige knitted throw’. In the evening, guests can enjoy a drink in the Ferry bar before tucking into dinner cooked by new chef Michael Leathley. His seafood-rich menu is based on the freshest local produce, including lobster from a Pierhouse creel, Loch Linnhe langoustine, Loch Creran oysters and West Coast scallops. Service is ‘good and helpful’. The ‘great’ breakfast is ‘efficiently served’, with a buffet as well as a cooked menu that includes scrambled eggs with Loch Fyne smoked salmon and Inverawe kippers. (Diana Goodey, M and PB)
Argyll and Bute
all year except 24–26 Dec.
residents’ snug, lounge, bar, restaurant, private dining room, in-room TV (Freeview), wedding facilities, sauna, in-room spa treatments, terrace, yacht moorings, unsuitable for disabled.
in bar and restaurant.
all ages welcomed (cots, high chairs).
well-behaved dogs allowed in 2 bedrooms (not unattended, £15 per night), not in public rooms.
Amex, MC, Visa.
per room B&B £125–£295 (single occupancy of cliff-facing room, Sun–Thurs, Nov–Mar, £85). À la carte £42.