One of Scotland’s top chefs has joined the ranks at The Pierhouse Hotel & Seafood Restaurant at Port Appi, part of The Wee Hotel Company.
Michael Leathley has joined the hotel after honing his career over 14 years working in London, Aberdeen, Glasgow and previously held the position of sous chef at A’Challtainn Fish Restaurant in Glasgow.
As part of his new role, Leathley will aim to make The Pierhouse restaurant the country’s ‘ultimate seafood destination’ and will steer the eatery in an ‘exciting new direction’.
He’s also making plans to get out and about around Argyll with the restaurant’s network of local suppliers, including The Caledonian Oyster Company at Loch Creran, Inverawe Smokehouse in Taynuilt, and local prawn and langoustine fishermen.
The Wee Hotel Company is a new group of hotels founded by Gordon Campbell Gray, with The Pierhouse Hotel & Seafood Restaurant acquired in April 2019 as the first addition to the portfolio.
Speaking on the appointment of Leathley, Gordon Campbell Gray, said: “We are all very excited to have Michael join us in The Wee Hotel Company, heading up the kitchen team at The Pierhouse.
“Michael shares our passion for all that is exciting and local, and we are thrilled that he is part of the company as we move forward with our philosophy of sustainability and fun, and of course simply the finest locally sourced food and happy guests.”
The Wee Hotel Company also includes The Three Chimneys in Skye.