Guest information

Welcome to The Pierhouse

Whether you are here for the first time or are a returning guest - welcome to the Pierhouse Hotel!

We have put together this comprehensive information folder for your use to introduce you to what the hotel and the fantastic surrounding area has to offer.

In our Seafood Restaurant, our award-winning Head Chef Michael Leathley and his team prepare all our dishes from the finest and freshest of local ingredients, and wherever possible he sources everything from local suppliers. Our fine oysters are handpicked from the oyster beds in Loch Creran, our langoustines and mussels are harvested from Loch Linnhe and Loch Etive and our lobsters are kept mouth-wateringly fresh in our creels at the end of the pier. Ask if you’d like to see them!

We very much hope that you enjoy your stay with us at The Pierhouse. If there is anything that we can do to make your stay with us more special, please don’t hesitate to ask any member of the team for help or information.

You can contact Reception by dialling 200 from your room telephone or Reservations by dialling 225.

We are very proud to be the first hotel in the Wee Hotel Company portfolio, owned by Scots born international hotelier Gordon Campbell Gray. For further information about the other hotels in the group please visit theweehotelcompany.com.

With best wishes

Fiona McLean, General Manager

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HOTEL DIRECTORY

Wifi

The Wifi network of Pierhouse Hotel Wifi provide free internet access for guests. We are very aware that this access can be limited in the guest bedrooms, however you should get full access in the public areas. The password is lismore12345.

Access to Hotels & Rooms

Check out is by 11am. If you are staying more than one night, we respectfully ask you to vacate your room by 11am each morning to allow our housekeeping staff access.

You have access to the hotel 24 hours a day via the small key on your room key. This will open the door around the corner to the right of the main hotel door. If you use this door, please make sure it closes securely behind you.

Smoking

This is not allowed anywhere in the hotel or on hotel premises. If you are found to be smoking in your room - or if there is a smell of smoke in your room - we reserve the right to charge you the daily cost of that room for the number of nights that it cannot be sold for until the smoke has gone.

Fire Alarm

Our fire alarm is regularly tested on Thursday mornings at 11am. You will hear the siren for a short period. However, if the alarm sounds continuously then or at any other time please evacuate the building by the nearest fire exit and assemble at the designated assembly point. Details of the closest escape route and assembly point are on a notice by the door in your room.

Medical Attention

If you need medical attention while you are staying with us this is available at the village Medical Centre during surgery hours. You can contact the surgery on 01631 730271.

If you require emergency medical advice outside of surgery hours this is available by calling NHS 24 on 111 (dial 9 first if using the hotel phone) or on www.nhs24.scot.

However, if you require emergency medical treatment dial 999 (9 999 if using the hotel phone) and ask for an ambulance. If you have called an ambulance you must also inform the hotel Duty Manager by calling 222 at night, or 200/225 during the day.

Telephones

The telephone in your room is automatically connected. You can call other rooms by dialling 2 then the room number, ie to call room 2 you would dial 202, for room 11 dial 211. To call outside the hotel dial 9 first followed by the number you want to call.

You can contact Reception by dialling 200 from your room telephone or Reservations by dialling 225.Valuables

We will always do what we can to protect your property throughout your stay with us. However, the hotel does not take responsibility for the loss or damage to any of your personal items unless they are deposited with management for safe keeping. Please help us to protect your property by ensuring that windows are shut, and doors locked when your room is unoccupied.

Laundry & Dry Cleaning

We can wash and dry your laundry for you at £10 per load. An iron and ironing board is available free of charge on request. Please contact reception on 200.

The closest dry-cleaning facilities are in Oban.

Parking

We have a car park at the front of the hotel. Additional parking is available in the public car park behind the hotel or along the road leading up to the hotel.

Transport

There is no public transport available in the village, and very limited public transport in the general area. Details of what is available can be provided by Reception. The Lismore ferry runs frequently from the pier outside the hotel. Tickets are purchased on the ferry. The timetable for the ferry is below as well as information about the ferry itself.

HOTEL HISTORY

The Pierhouse down the ages.

The Pierhouse began its life in the 19th century as the residence of the Port Appin Pier Master. The pier was built to service the steamboats that travelled up and down Loch Linnhe, and they would stop off en-route between Oban and Fort William with passengers and cargo.

The Pier Master was responsible for overseeing the cargo and passenger traffic that was waiting to board the steamboats. The cargo would be loaded on to trolleys under the covered area between the two original buildings (now The Ferry Bar) and then rolled on to the pier for loading.

As the West Highland road and railway infrastructures became more efficient, the steamboat trade all but disappeared and the Pierhouse was sold and became a private house.

The Lismore ferry continued to service the communities of the Isle of Lismore and Port Appin, initially as a rowing boat service but later as a motorised boat. The Lismore ferry is still in operation as a passenger service and runs a regular passage to the island of Lismore.

This historic property now hosts a lively, comfortable bar which boasts a spectacular panoramic outlook over the shore and inner Hebridean islands. The Pierhouse Hotel proper came into being when the purpose-built hotel wing was added in 1992, enhancing the already growing reputation for warm highland hospitality.

The demand for fresh seafood led to the restaurant extension in 1997 and in 2010 the interior was further reworked to create the Lismore dining room to meet the growing demand for the award-winning dining experience at The Pierhouse.

GREEN MATTERS

The Pierhouse Hotel is lucky enough to be located in such an unspoiled landscape, surrounded by community living, clean air and unpolluted wildness.

We are committed to being recognised as a leading representative of good practice in Green Tourism for the benefit of our hotel, staff, the community and our unique and fragile landscape. We are delighted to have been awarded the Gold award from the Green Tourism Scheme.

We’re incredibly proud of how far we have come in our ‘green journey’ since we started, and the following are just a few of the things that we have implemented to help us achieve this. Some of these are only small steps, but these are things that - when all put together – can make the biggest differences.

Fresh, Seasonal and Locally Sourced Food

Our head chef sources local produce with known provenance wherever possible. See the page on Local Food Suppliers for more information.

Reduce, Reuse, Recycle in the Hotel

Eco cleaning products are used throughout the hotel.

All our wastewater and sewage is disposed of through a Klargester Biodisk septic tank.

Our laundry has energy efficient machines installed, and we have pulley systems for drying towels to reduce the amount of energy used in tumble drying.

We invite all guests to contribute to our green policy during their stay by reusing towels in their bathrooms wherever possible (for stays of more than one night).

We recycle paper, cardboard, plastics and glass with our local council.

We use premium cooking oils from Olleco Oil who also collect used oil to recycle into renewable energy.

We have recycling bins in the kitchen for our vegetable waste which we compost.

Energy efficient light bulbs are used throughout the hotel.

We no longer have single use toiletries in the guest bedrooms, but instead use refillable dispensers. These toiletries are produced by a local company using organic, wild harvested, natural ingredients.

We have eliminated single use plastic takeaway cups and cartons, replacing them with paper cups and vegetable paper products.

We no longer use cut flowers on the bar and restaurant tables and have replaced them with potted fresh herbs.

We have a monthly Green Committee meeting that is open to all members of staff to discuss additional suggestions.

MARINE VISITORS

The Pierhouse is perfectly placed for visiting yachts and boats. From April – October we have 6 of our own moorings available for the use of hotel guests and visitors arriving by sea. Moorings are charged at £10 per night or are free of charge to boat crews who dine in our restaurant.

LAT: 56°33.196N

LONG: 05°24.955W

Minimum 3 metres at low water

Maximum capacity 20 tonnes

DINING AT THE PIERHOUSE

We take food incredibly seriously at The Pierhouse. Fresh, home-cooked food is available from 8.00am each day.

Our kitchen brigade is headed up by Michael Leathley who joined The Pierhouse Hotel in October 2018. When asked what inspires him, he said, "I enjoy letting the food speak for itself using classic, simple techniques. The real luxury in cooking these days is making use of what is here, right now. It's a joy to use produce that's in season, available locally, with known quality and provenance, sourced wherever possible from within 50 miles of the hotel."

Quality is a watchword for us when choosing our local food suppliers. We work hard to establish long standing relationships with our suppliers who share our commitment to produce which is high quality, locally sourced and with known provenance. It is this investment in our local suppliers and their excellent fresh produce that lends that special ingredient to our À La Carte menu. Here is a small taster about our favourite suppliers.

The welcome will be warm and your health, wellbeing and peace of mind are top of our agenda.

Langoustines From Lochs Etive & Linnhe

Eoghan Black supplys The Pierhouse with Langoustines. Eoghan catches langoustines using the traditional method of creel baiting as opposed to the very controversial and non-environmentally friendly method of trawling (where nets are dragged along the sea floor catching anything and everything in its path).

Creel baiting is the only sustainable method of catching prawns although it requires upwards of 400 creels to be lifted for every day that Eoghan 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. The ones Eoghan occasionally catches in Loch Etive are a brighter red colour due to the loch’s higher freshwater content.

Oysters From Loch Creran

The Caledonian Oyster Co, a family run business, have been farming oysters for more than 30 years - most recently in the clear waters of Loch Creran, a neighbouring loch just around the corner from The Pierhouse.

The Pacific oysters are harvested after 3-4 years - each oyster being picked and graded to ensure the best possible result. Judith Vajk is also well known on social media as The Oyster Lady and has an ever-growing following.

Fresh White Fish, From West Coast Waters

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 30 years on, Silver Sea Fish still prides itself in providing top quality, sustainable fresh fish and shellfish from throughout Scotland.

As James explains ‘The Pierhouse was one of our original customers, and we are delighted to be still supplying head chef Michael and his team in their award winning restaurant.’ The company, based in Onich a few miles further along 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.

Fresh Lobster

Our lobsters are also supplied by James at Silver Sea Fish and are kept fresh in creels at the end of the pier. You might see our chefs go down to the pier in the afternoons and come back with the lobsters they need for dinner. Please ask if you would like to see the creels.

Kippers And Smoked Salmon

We are very proud to say that we smoke our own salmon in-house over wood chips. Our kippers come from Letterfinlay - just a few miles north of Fort William - a family run specialist food business.

Scottish Highlands Meat

The provenance of the meat we serve is another of our top priorities. All of our meat is supplied by Mark and Morag Grant of the award winning Grant's the Butcher in Taynuilt, with the exception of our breakfast items that are supplied by Letterfinlay Foods along with our Stornoway Black Pudding and McSween’s of Edingburgh haggis. Simply cooked and simply delicious, the quality of our meat speaks for itself.

Dairy

Our delicious Scottish cheeses come from I J Mellis - an artisan cheese supplier in Edinburgh, while our milk and cream are supplied by the Wee Isle Dairy based on the Isle of Gigha - the most southerly of the Hebridean Islands. We have also recently started getting our ice cream from the Highland cows at Highland Fold in Barcaldine just 10 minutes down the road.

Other Notable Suppliers

Along with all of the amazing suppliers above it is also worth mentioning that we are very pleased to support other small producers like Orkney Craft Vinegar and Blackthorn Sea Salt.

Seafood Restaurant

Our renowned two AA Rosetted Restaurant has won a fast-growing reputation as one of Argyll's best-kept secrets. We aim to share our passion for excellent food, wine and service, with dishes simply cooked to perfection and served with unbeatable sea views.

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

The Ferry Bar

Warm and welcoming, the Ferry Bar looks directly out over Port Appin's pier and across Loch Linnhe to the island of Lismore and beyond. The Ferry Bar offers lunch and evening menus throughout the year, with teas, coffees and home baking available all day.

The Ferry Bar has far reaching views across Loch Linnhe over the Isles of Lismore and Shuna to the mountains of the Morvern peninsula beyond. What could be nicer on a beautiful sunny day than sitting on the terrace watching yachts - or the Lismore ferry working hard - with a freshly prepared cocktail in hand? Ask to see our list, and if your favourite isn’t on there let us know and we’ll do our best to prepare it for you.

The Ferry Bar also hosts our splendid collection of malt whiskies and Scottish craft gins. Ask to see our malt and gin lists or take a few minutes to choose from the shelves behind the bar. If you’re not sure where to start, ask your server - we’re always happy to make recommendations!

The Pierhouse is the only place on the UK mainland where you can treat yourself to a glass of Lismore whisky! Sourced and bottled by William Lundie in Speyside, Lismore is produced purely for export to the USA. We have special permission from the distillery to be able to offer it here.

Teas, Coffees & Home Baking

Our teas and coffees are supplied by specialists Brodies of Edinburgh and our staff receive barista training to bring you your favourite cappuccino, latte, mocha and hot chocolate. Add a little sweet treat with our Chef's baking - fresh scones (with butter and jam or cream and jam) plus shortbread, rocky road and more.

Served all day.

Malt Whiskies

Each malt has been carefully selected to ensure we have a comprehensive range which hopefully caters for most palates, although inevitably there are so many more from which to select and scarcely a week goes by without another being added to the collection!

We hope you enjoy browsing through the list and if you feel there is a specific malt that should be added please let us know and we will do our best to obtain a bottle before your arrival. We look forward to you joining us in the Ferry Bar for a dram or two of your choice.

Speciality Gins

As well as featuring our old favourite gins, there's now an exciting world of new Scottish craft gins to explore - and the Ferry Bar is increasingly the place for just such an exploration. We could wax lyrical about the exquisite Lebanese mint in Daffy’s or the wonders of Shetland Reel distilled on the island of Unst – the most northerly inhabited island in the UK or indeed the 100% Scottish juniper in Crossbill. But we’ll say no more and just let these fantastic Scottish gins speak for themselves.

GET UP & GO

The Pierhouse is perfectly situated for you to enjoy all that the local area has to offer. There is an extensive range of adventure activities provided by specialist companies throughout the year. We would be pleased to arrange these for you upon your request, or alternatively you can contact the activity provider direct.