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The Airds Hotel & Restaurant

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With roaring fires in the lounges and and views of Loch Linnhe and the Morvern mountains behind in the restaurant you will not forget you are in remote, rural Scotland. Head chef Paul Burns' daily changing menu is a roll call of Scottish produce and includes local oysters, salmon, scallops, turbot and venison. Paul, awarded Scottish National Hotel Chef of the Year 2009, marries breast of squab pigeon with foie gras while roasted turbot is given a sesame crust and served with chive veloute. Tastebuds are further satisfied by raspberry and Drambuie ice cream or vanilla mousse. There is an efficient, pleasing service in the 32 cover restaurant and the well stocked cellar houses affordable, bottles from all regions. Gastronomic weekends at the hotel include cookery lessons with the head chef.

Facilities & Information

Extra info

Open Times: Daily, 12:00-13:45, 19:30-21:30

Vendor Accreditation: AA 4 Red Stars, AA 3 Rosettes, Good Food Guide 5/10


01631 730236
Get directions

Port Appin, Appin, Argyll & Bute, AppinPA38 4DF, United Kingdom

From the A828 Oban to Fort William road take the turning sign posted 'Port Appin/Lismore Ferry' and the hotel is 2.5 miles on the left.

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