Our Producers

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A little bit about our food provenance…

Here at the Argyll Hotel we pride ourselves on our handmade, seasonal, local and freshly prepared food. We have had an established organic garden that has been producing delicious fruits and vegetables for over 200 years. Early season there is a food gap in Scotland for fresh organic vegetables so we source as locally as possible but choice is limited. From April to October our menus reflect what is growing just outside the hotel, which is why our menu choice may seem limited. We use organic, free range & fair trade produce wherever possible and are lucky to be able source our meat and fish from the local and ethical sources listed below. All our baking is hand crafted on site using organic ingredients.

 

Neil Jardine – Locally caught seafood.
From his boat Lucy Lou, Neil supplies us with hand-creeled langoustines, crabs, lobsters and line-caught mackerel and pollock from just off the island.

 

Inverlussa Mussels – Loch Spelve – South East of Mull.
Regularly voted Best Mussel Producer in Scotland by the Association of Scottish Shellfish Growers, Inverlussa’s rope grown mussels are harvested to order, ensuring the freshest and most tender mussels anywhere on the west coast of Scotland.

 

Tobermory Smoke House – Baliscate – Tobermory Bay.
An established family business ‘The Tobermory Fish Company’ uses locally caught shellfish and fish from Mull and Argyll and uses the traditional Scottish method of cold and hot smoking to preserve and flavour  their seafood.

 

Iona Hogget and Iona Lamb.
We source our hogget, and hogget sausages, from Val MacCormick, a local crofter whose sheep graze just off the machair.  Our lamb comes from two other Iona producers, Andrew Prentice from Maol Farm and Glen MacDonald from Cnoc Oran croft.  Maol farm will be supplying us with highland beef this year and we are very excited!

 

The Mull Slaughter House – Salen.
A family business that supports small producers and crofters to sell their locally grown quality Mull beef and lamb as well as other meats. We are working to establish an integrated food network on Mull & Iona. We support nose to tail eating so nothing goes to waste.

 

Isle of Mull Ice Cream – Tobermory.
Isle of Mull Ice Cream is artisan made using local dairy produce from Sgriob-ruabh Farm, the only dairy on Mull.

 

Isle of Mull Cheese - Tobermory.
Chris, Garth, Brendan and Shelagh Reade have been making organic cheese using their own organic milk since 1979 from Sgriob-Ruadh Farm near Tobermory. No cheeseboard  is complete without  the Hebridean Blue and the Isle of Mull Cheddar.

 

We are constantly looking to expand our connection with local business to not only support the community and the local economy but to reduce our carbon footprint at the same time. This gives you the best tasting food as seasonally as we can. Our gardener works all year round to supply our restaurant with the freshest vegetables and herbs possible. Seasonality can mean a limited choice but is a more sustainable way of eating.