A HOSPITALITY firm has scooped a double win at an annual awards ceremony after being crowned Scotland’s restaurant and chef of the year.
The Wee Hotel Company won the top honours at a prestigious ceremony that celebrates the best of the industry in Scotland.
The Three Chimneys restaurant in Skye won an award at the prestigious event[/caption]
The Pierhouse also scooped numerous awards[/caption]
Michael Leathley won Scotland’s ‘Chef of the Year’[/caption]
The National Hotels of the Year Scotland Awards 2025 was a glamorous event that was held on Wednesday, February 26.
And The Three Chimneys on the Isle of Skye won the Restaurant of the Year Award after impressing judges with its delicious food and stunning setting.
The much-loved hotel is owned by The Wee Hotel Company and is located on the picturesque area of Colbost, on the shores of Loch Dunvegan.
Visitors from across the globe flock to the island to eat at the multi award-winning, five-star, AA restaurant which has a dramatic backdrop of the Duirinish peninsula of Skye.
The Three Chimneys first opened in 1985 and has been a trailblazer on the island, quickly being included in the Michelin Guide for Great Britain and Ireland, as well as The Good Food Guide.
Brett Davidge, the Managing Director of The Wee Hotel Company, praised the team on their latest win.
This is fantastic news for the whole team and helps continue our legacy at the forefront of Scotland’s fine dining scene
Brett Davidge
He said: “This is fantastic news for the whole team at The Three Chimneys and helps continue our legacy at the forefront of Scotland’s fine dining scene.
“We’re committed to showcasing the provenance of ingredients and following The Three Chimneys’ sustainable ethos to source high-quality produce from local suppliers on the island and wider Scottish Highlands region.
“Skye is unashamedly blessed with an abundance of local seafood, often sourced from the shores right in front of the restaurant.
“This amazing seafood is showcased on our menus alongside fresh game, meats and locally foraged produce.
“Our philosophy is that every dish must focus on the best cuts, presented simply and ensuring that the flavour of these wonderful ingredients is at the forefront of each dish.”
The second award that the firm won on the night was Scotland’s ‘Chef of the Year’ after the head chef at Pierhouse Hotel & Seafood Restaurant scooped the accolade.
Michael Leathley has been the head chef of the hotel’s restaurant at Port Appin in Argyll for just over five and a half years.
He leads the kitchen team of nine at the renowned Scottish seafood restaurant.
It’s a huge honour to have been named Scotland’s Chef of the Year… it wouldn’t have been possible without the unwavering support of my family and our incredible kitchen team
Michael Leathley
And this win marks the first time that Michael has been recognised personally for his culinary talent and passion by an independent panel of travel writers, industry experts and peers.
Menus at The Pierhouse include the freshest langoustines, mussels and lobsters harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from the oyster beds of Loch Creran, just ten minutes from the hotel.
Tucked away on the shores of Loch Linnhe, The Pierhouse is one of Argyll’s most idyllic and romantic destinations, offering breathtaking views to the islands of Lismore and Mull.
The hotel restaurant already has three AA silver stars, two AA rosettes and is one of only three Argyll restaurants featured in the Michelin Guide for Great Britain and Ireland 2025.
Born and raised in North Shields and Newcastle, Michael now lives on the Argyll coast with his wife Ieva, and their son, Jonas.
Commenting on his national award success, he said: “It’s a huge honour to have been named Scotland’s Chef of the Year, to represent the wonderful community here in Port Appin, and do my bit to showcase the very best of Argyll to an even wider audience.
“This national recognition wouldn’t have been possible without the unwavering support of my family and our incredible kitchen team, who work so hard to ensure The Pierhouse retains its position as one of one of Argyll’s most iconic coastal hotels and seafood restaurants.
“Thanks also goes to our close network of the region’s best local producers and suppliers.
‘MOST ROMANTIC’ RESTAURANT
AS an added bonus, The Pierhouse also picked up the award for Scotland’s ‘Romantic Restaurant of the Year.’
And general manager, Fiona McLean, was presented with the ‘Hospitality Heart & Soul Quaich 2025’ in memory of award-winning Scottish hotelier, Henrietta Fergusson.
The Hospitality Heart & Soul Quaich is presented in recognition of ‘having lived out the restorative kindness and demands of hospitality as a true calling’.
Commenting on the success of The Pierhouse, Mr Davidge added: “Huge congratulations also go to everyone at The Pierhouse for their triple award win.
“This includes ‘Chef of the Year’, Michael Leathley and our general manager, Fiona McLean, who work tirelessly to ensure this corner of Argyll continues to be the region’s most romantic coastal hotel destination and home to the best seafood restaurant.”
“I’m exceedingly proud of the relationships that I build up with our suppliers and wherever possible, I source all ingredients within a 50-mile radius of the hotel.”
Michael added: “I would describe my cooking style as unpretentious – a little classic and a little modern.
“I like to let the produce speak for itself with nice clean flavours.
“I do like to honour classic dishes but add a playful and comforting twist.
“Coming to work at The Pierhouse has allowed me the freedom to explore and experiment with our incredible local larder and there’s so much of it right on my doorstep.
“I’d never really felt connected to the food in the same way as I do in Port Appin.”
The Three Chimneys restaurant impressed judges with its delicious food and stunning setting[/caption]
