The Pierhouse Hotel and Seafood Restaurant has just been named as a finalist in the 'Best Restaurant Experience' category at this autumn's Highlands and Islands Tourism Awards. The annual awards recognise and reward the best places to stay, eat, drink and enjoy the area’s sporting, historic and cultural events, as well as its nature and scenery.
HITA chairman Laurence Young said: “There was an awesome number of applications this year and this field has now come down to three shortlisted businesses across the main awards. With such stiff competition, each of those shortlisted has done so well to get selected and the board of the Highlands and Islands Tourism Awards pass on their congratulations to each of them.”
Reaching the final 3 in the Best Restaurant Experience award's category is an exciting achievement for the Pierhouse team and is a reflection of our commitment to providing our customers with fantastic food and drink and Highland hospitality.
Pierhouse Food and Drink
Our food and drink sourcing policy focusses on quality, provenance and seasonality, working with suppliers and producers across Scotland and, wherever possible, local to us. Locally produced highlights for 2019 include traditional creel-caught langoustines from local fisherman Hughie Macleod; Caledonian Oyster Company oysters, rope grown Loch Leven mussels; kippers and smoked salmon from family-run Inverawe Smokehouse; hot roast salmon from Loch Fyne Oyster Company; finest wild hill venison plus steaks and lamb from family-run specialists Letterfinlay. That this produce is excellent, local (within 50 miles) and such an important part of our offering not only tells our story but also reduces food miles.
We're happy when our customers are happy. We work hard to make the Pierhouse experience a truly enjoyable one: relaxed and informal dining in a stunning west coast setting; a focus on the very best of local produce, simply cooked to perfection; and a friendly welcome from an attentive and knowledgeable staff team.
Delivering this experience is the responsibility of our front of house team. We believe that providing excellent customer service requires investing in our staff, to give them the tools to engage with guests and offer suggestions and advice backed by knowledge and enthusiasm. Over and above our order of service training, our continuous training covers food provenance, with tasting and new menu sessions from the Head Chef, and specific training from wine, whisky and coffee suppliers.
We wish our fellow finalists good luck - Etive Restaurant and Links House at Royal Dornoch. Meanwhile, we'll keep our fingers crossed for the Pierhouse coming out on top at the awards ceremony on 1 November.
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