The Pierhouse kitchen

Head Chef, Laura Milne and her team use fresh, local, seasonal produce to create dishes simply cooked to perfection.

Dine at The Pierhouse Seafood Restaurant - simply cooked to perfection served with a stunning view

Traditional Scottish dishes - with a modern twist

Laura retrieving lobsters from our creels
Laura retrieving lobsters from our creels

Head Chef, Laura Milne describes her cooking as traditional Scottish with a modern twist, utilising fresh, locally sourced, seasonal ingredients wherever possible. As Laura explains "The Pierhouse is perfectly placed to make full use of an incredible range of sustainable fresh fish and seafood fished straight from local waters. Each dish is simply cooked to let the food speak for itself." 

Head Chef Laura Milne wins 2014 Hotel Chef Medaille d'Or

Laura's hard work and commitment to creating deliciously fresh, seasonal dishes was rewarded in 2014 when she was the worthy recipient of the Scottish Hotel Awards 2014 Hotel Chef Medaille D'Or. This was  followed in 2015 by winning the Argyll & Lomonds Region Restaurant of the Year award.

Away from The Pierhouse kitchen, you might spot Laura, along with her constant shadow Spot the cross collie, foraging for mushrooms in the woods or scouring the seashore with a trowel and a pot of salt for those elusive razor clams!

Read more about Head Chef Laura Milne here>

A shared passion for seafood

 

Laura's passion for seafood is shared by our Sous Chef, Sergejs Savickis. Originally from a small town in south west Latvia, Sergejs' culinary journey has included a period as Commis Chef at One Devonshire Gardens in Glasgow and as Head Chef at a well-known seafood restaurant in St Andrews. While there Sergejs took part in Visit Scotland's 'Scotland. A Spirit of its own' #scotspirit video campaign, sharing his passion for seafood with the nation.

What brought Sergejs to us here at The Pierhouse? The draw of the west coast - as Sergejs told us "The longer I stay on the west coast the more I fall in love with it!". Sergejs really likes the concept of our direct contact with our prawn fisherman Hughie and our oyster farmers at Caledonian Oysters.

How to prepare The Pierhouse Platter at home

Head Chef Laura Milne describes the ingredients for our legendary Pierhouse Platter and how she prepares the dish:

The main ingredients for The Pierhouse Platter are:- Arisaig mussels, Loch Creran Oysters, langoustines from local prawn fisherman Hughie Macleod, Letterfinlay hot smoked salmon, Inverawe award winning smoked salmon, hand dived west coast scallops.

The Pierhouse Platter
The Pierhouse Platter

Method of preparing and cooking mussels
Always ensure that the mussels are closed as this means they are still alive. Before cooking squeeze the mussels sideways between finger and thumb to make sure they are not full of sand then give a scrub to remove any barnacles and pull off the beards. Rinse in cold water and they are ready to go.

We cook our mussels in a rich white wine cream sauce and add our signature ingredient of Inverawe smoked salmon which gives a real smoky flavour to the dish. First heat a small amount of dry white wine (roughly 500g mussels to 50ml wine) in a pan then add chopped garlic and shallots (1 clove of garlic and 2 shallots) then pop mussels in and cover with lid.  Once mussels have opened after a minute or so  (giving a shake of the pan in between) drain off 1/4 of the liquid and add a splash of double cream and a pinch of diced Inverawe smoked salmon. Put back on a high heat for a minute and serve topped with chopped chives.

Method of cooking scallops
Add a knob of butter and a dash of oil to a frying pan and heat until very hot.  Season the scallops, place in pan and cook on a high heat for about 1.5 to 2 minutes. Do not move the scallops around pan until caramelised on each side.  Squeeze a little lemon juice over the scallops and serve in their shell which you have preheated under the grill.

Reserve your table

Booking for our Seafood Restaurant is highly recommended. Don't miss out - reserve your table now by phone or email.

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