Local Suppliers

Hugo & Judith Vajk have been farming oysters for more than 20 years - most recently in Loch Creran just around the corner from The Pierhouse in a neighbouring loch. The oysters are harvested after three to four years – each oyster handpicked and graded to ensure the best possible end result.

Oysters are just like people – they tend to get stressed if they are not treated with care and respect. We believe that quality, not quantity, is the answer. Each oyster is picked, graded and bagged by hand. That is what ensures the oyster on your plate is in the best possible condition. We do not use machines as we believe it affects the taste and quality. I can guarantee you, you will not taste a finer oyster than the oysters we supply The Pierhouse.”

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 unenvironmentally friendly method of trawl fishing where nets are dragged along the sea floor catching everything and anything in its path.

Creel baiting is the only sustainable method of catching prawns although 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.

A family business owned and run by William and Karen Macdonald, Willie Fish supplies The Pierhouse with the finest locally caught fresh white fish, scallops and crab.

Willie prides himself in providing quality produce with a personal service. He is regularly found hopping from one boat to the other at the harbour and has a long established relationship with most of the fishermen. He works with suppliers who can guarantee the highest quality and ensure that stocks are sustainable and are reared in an environmentally friendly way.

Based in the port of Mallaig in the Highlands of Scotland, Andy Race Fishmerchants has been supplying Scotland's most prestigious hotels for over twenty five years and provides The Pierhouse with fresh white fish, scallops and crab. In recognition of their high standards of product, premises and handling practices, Andy Race Fish Merchants have been granted the Quality Award by the Sea Fish Industry Authority.

Andy Race has a great guiding principle when it comes to the fish he buys from the local west coast fisherman. He simply asks himself, Would I want to eat this? Only the fish he answers 'yes' to gets on to his counter”.
Rick Stein (Country Walking magazine)

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. 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.