Caledonian Oyster Co., Loch Creran
Hugo & Judith Vajk at the Caledonian Oyster Company have been farming oysters for more than 20 years - most recently in the clear waters of Loch Creran just around the corner from The Pierhouse in a neighbouring loch. The Pacific oysters are harvested after three to four years – each oyster picked and graded to ensure the best possible end result.
It’s very much a family affair - Judith is also well known on Twitter as The Oyster Lady and has an ever-growing following while the Vajk children are winning international oyster shucking competitions.
Hughie Macleod, Oban
Hughie Macleod, a local prawn fisherman for over 30 years, has been supplying The Pierhouse for 16 years. In his boat Novar Star, Hughie only catches langoustines using the traditional method of creel baiting as opposed to the very controversial and environmentally unfriendly method of trawl fishing where nets are dragged along the sea floor catching everything and anything in their path.
Creel baiting is the only sustainable method of catching prawns although it requires upwards of 400 creels to be lifted every day he fishes for The Pierhouse. With an order of around 60kg per week, the prawns we have from Loch Linnhe are the more common orange prawns although the ones he catches in Loch Etive on the odd occasion are a brighter red colour brought on by the higher fresh water content in the loch.
Inverawe Smokehouse, Taynuilt
Inverawe Smokehouse is a family business started in 1974 by Robert and Rosie Campbell-Preston. Based near Taynuilt here in Argyll, Inverawe’s smoked salmon was Gold Winner at the 2012 Great Taste Awards. The secret to its fantastic flavour and texture is the traditional slow wood smoking. This timehonoured method uses oldstyle brick kilns and allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak-smoked flavour.
Letterfinlay, Fort William
The provenance of the meat we serve is a top priority for us. We look for the very highest quality prime cuts of meat from locally reared animals. Our beef and venison come from Letterfinlay - just a few miles north of Fort William. A family run specialist food business, Letterfinlay supplies the finest Scottish wild hill venison, sourced from private West Highland estates. Our steak dishes use prime Scottish beef sourced throughout the Highlands and matured for flavour and succulence. Simply cooked and simply delicious, the quality of the meat speaks for itself.
Silver Sea Fish, Onich
Back in 1989, part-time local fisherman James Maclean started Silver Sea Fish to supply local hotels and restaurants with his daily catch of shellfish. Now, over 25 years on, Silver Sea Fish still prides itself in providing top quality, sustainable fresh fish and shellfish from throughout Scotland and beyond.
As James explains "The Pierhouse was one of our original customers, and we are delighted to still be supplying Head Chef Laura and her team, in their award winning Seafood Restaurant."
The company, based in Onich a few miles further up Loch Linnhe, has remained very much a family business, with James' wife Una and sister-in-law Shona delivering in the mornings, while James selects the finest, freshest produce as it is landed during the night.
G C Shellfish, Acharacle
Our lobsters come from GC Shellfish Ltd - a family run business based in Acharacle in Ardnamurchan . Gordon Cameron has been supplying The Pierhouse since 2014. Sourced from Scottish waters, we keep the lobsters fresh in creels at the end of the pier - you might just see our chefs go down to the pier in the afternoon and come back with the lobsters that they need for dinner. Please do ask if you would like to see the creels.
Druimneil Kitchen Garden, Port Appin
Janet Glaisher of Druimneil House is more than just a neighbour to Nick and Nikki at The Pierhouse. Along with head gardener Andrew Ritchie, Janet grows a wide range of seasonal vegetables, herbs and leaves in the Victorian walled kitchen garden and supplies them to The Pierhouse to complement the delicious seafood and meat dishes. Janet also supplies us with the tastiest soft fruits which make their way into our delicious summer desserts. With Drumneil only a few minutes away, you can't get much fresher or more local than that! Druimneil Gardens are also open to the public as part of Scotland's Garden Scheme - well worth a visit.