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The Pierhouse kitchen

Head Chef, Michael Leathley and his brigade use fresh, local, seasonal produce to create dishes simply cooked to perfection.

Dine at The Pierhouse Seafood Restaurant - simply cooked to perfection served with a stunning view

Dishes celebrating the abundance of local produce

Michael, originally from the North East of England, thinks of his cooking as bringing 'the outside in' with dishes that are inextricably linked with the land and the sea.

“I enjoy letting the food speak for itself using classic, simple techniques. Cooking at The Pierhouse is a celebration of the environment around us with dishes that respect the abundance of local produce and the people who spend their lives working on the land and sea to bring us the finest produce.

The real luxury in cooking these days is making use of what's here, now. It's a joy to use produce that is in season, available locally, with known quality and provenance, sourced where ever possible from within 50 miles of the hotel.”

How to prepare The Pierhouse Platter at home

Our Head Chef describes the ingredients for our legendary Pierhouse Platter and how he prepares the dish:

The main ingredients for The Pierhouse Platter are:- Loch Leven rope grown mussels, Loch Creran Oysters, langoustines from local prawn fisherman Hughie Macleod, Inverawe hot and cold smoked salmon and west coast scallops.

The Pierhouse Platter
The Pierhouse Platter

Always ensure that the mussels are closed as this means they are still alive. Before cooking squeeze the mussels sideways between finger and thumb to make sure they are not full of sand then give a scrub to remove any barnacles and pull off the beards. Rinse in cold water and they are ready to go.

We cook our mussels in a rich white wine cream sauce and add our signature ingredient of Inverawe smoked salmon which gives a real smoky flavour to the dish.

First heat a small amount of dry white wine (roughly 500g mussels to 50ml wine) in a pan then add chopped garlic and shallots (1 clove of garlic and 2 shallots) then pop mussels in and cover with lid. Once mussels have opened after a minute or so (giving a shake of the pan in between) drain off 1/4 of the liquid and add a splash of double cream and a pinch of diced Inverawe smoked salmon. Put back on a high heat for a minute and serve topped with chopped chives.

Add a knob of butter and a dash of oil to a frying pan and heat until very hot.  Season the scallops, place in pan and cook
on a high heat for about 1.5 to 2 minutes. Do not move the scallops around pan until caramelised on each side.  Squeeze a little lemon juice over the scallops and serve in their shell which you have preheated under the grill.

Reserve your table

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

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The Pierhouse Hotel and Seafood Restaurant