Local Suppliers
Here at The Pierhouse Hotel, we believe that fresh local produce is right at the heart of good food. That is why we make the most of our enviable sea loch setting, and pride ourselves on ensuring our restaurant menu reflects our breathtaking location. Our lobster, crab, langoustines, mussels and scallops are fished straight out of local waters, and kept fresh off the end of the pier, before being served to you by candlelight in the restaurant.
We pride ourselves in only using oysters that are grown and harvested in Port Ramsay, just across the water on the isle of Lismore by islander John MacFadyen who also supplies Loch Fyne Oysters. These are quality produce, and are harvested after four years – each oyster handpicked and graded to ensure the best possible end result. Highland lamb, beef, venison and game dishes also feature on our A La Carte menu and are sourced from local neighbouring estates.
“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.”
Quality is a watchword for us when choosing our local suppliers. John MacFadyen has been farming oysters for 15 years on Lismore and passionately believes that the secret of his success lies in quality not quantity. We believe the same – and it is this investment in our local suppliers and their excellent fresh produce that lends that secret ingredient and provenance to our A La Carte menu.
