Caledonian Oyster Co., Loch Creran
Caledonian Oyster Company, a family run business, have been farming oysters for more than 30 years - most recently in the clear waters of Loch Creran just around the corner from The Pierhouse in a neighbouring loch. The Pacific oysters are harvested after three to four years – each oyster picked and graded to ensure the best possible end result.
The company's Judith Vajk is well known on Twitter as The Oyster Lady and has an ever-growing following while the Vajk children win international oyster shucking competitions.
Hughie Macleod, Oban
Hughie Macleod, a local prawn fisherman for over 50 years, has been supplying The Pierhouse for over 20 years. In his boat Novar Star, Hughie only catches langoustines using the traditional method of creel baiting as opposed to the very controversial and environmentally unfriendly method of trawl fishing where nets are dragged along the sea floor catching everything and anything in their path.
Watch Hughie in our video, Voyage of a Langoustine.
Creel baiting is the only sustainable method of catching prawns although it 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.
Loch Fyne Salmon, Cairndow, Loch Fyne
Award winning Loch Fyne Oysters Ltd supply our smoked and hot roast salmon. Loch Fyne's philosophy is captured by the Gaelic saying 'Nach Urramach an Cuan' - 'How worthy of honour is the sea.' Loch Fyne’s smoked salmon is cured with brown sugar and sea salt, then gently smoked over oak shavings from retired whisky casks resulting in a mild, graceful flavour and moist texture. Their Hot Roast Salmon is dry cured with their salt and sugar recipe, then hot smoked and kiln roasted using shavings from retired whisky casks for maximum flavour, a mouth-watering flaky texture and a rich golden brown roasted finish.
Inverawe Smokehouse, Taynuilt
Inverawe Smokehouse is a family business started in 1974 by Robert and Rosie Campbell-Preston. Based near Taynuilt here in Argyll, we use Inverawe’s smoked salmon in our Mussels dish and their delicious kippers at breakfast. The secret to Inverawe's products' fantastic flavour and texture is the traditional slow wood smoking. This time-honoured method uses old-style brick kilns and allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak-smoked flavour.
Letterfinlay, Fort William
The provenance of the meat we serve is a top priority for us. Our venison come from Letterfinlay - just a few miles north of Fort William. A family run specialist food business, Letterfinlay supplies the finest Scottish wild hill venison, sourced from private West Highland estates. Simply cooked and simply delicious, the quality of the meat speaks for itself.
Campbells Prime Meat, Linlithgow
We look for the very highest quality prime cuts of beef from Campbells Prime Meat, a Scottish family business with over 100 years experience. The certified Aberdeen Angus Rib Eye steaks are from cattle born and raised on farms which meet Quality Meat Scotland's Scotch Beef quality assurance standards. The cattle spend all but the depths of winter outdoors, free to eat grass and move in social groups, on farms recognised for high levels of animal welfare.
All our steaks are cut by hand by Campbell's butchers in Linlithgow, near Edinburgh.
Silver Sea Fish, Onich
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, nearly 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 still be supplying Head Chef Sergejs and his team, in their award winning Seafood Restaurant."
The company, based in Onich a few miles further up 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.
Our lobsters come from Iain Stewart and are kept fresh in creels at the end of the pier. You might just see our chefs go down to the pier in the afternoon and come back with the lobsters that they need for dinner. Please do ask if you would like to see the creels.
Druimneil Kitchen Garden, Port Appin
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, soft fruits, herbs and leaves in the Victorian walled kitchen garden and supplies them to The Pierhouse in the summer months 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. Throughout the year, Breckenridge in Oban deliver fresh produce almost daily.