The Pierhouse Hotel and Seafood Restaurant, has partnered with a local artisan ice cream producer to offer visitors the freshest taste of the region this summer.

Highland Fold, a family-owned business in nearby Barcaldine which produces sustainable, natural ice cream with local ingredients is the newest addition to The Pierhouse’s seasonal menu – the perfect treat for visitors to Port Appin during the summer months.


Passionate about sharing the freshness and wild landscape of Argyll through their ice cream, the team behind Highland Fold grow and forage ingredients, hand-milk their Highland cows, and seek out local produce wherever possible including organic Scottish milk and cream. Imported ingredients are always sourced from ethical and sustainable producers, and the ice cream is then created onsite in a converted barn.


Highland Fold’s freshly made ice cream will be available as part of The Pierhouse’s dessert menu throughout the summer months, to delight guests with wild ingredients such as meadowsweet and white clover, home grown herbs and soft fruit, local sea salt, and, of course, fresh milk from Highland cows.




With views overlooking Loch Linnhe and the islands of Lismore and Mull, The Pierhouse Hotel is one of Argyll’s most idyllic destinations. 


Awarded one of the Best Places to Stay in 2021 by The Sunday Times, the venue is preparing to welcome guests this summer with a new seasonal menu of delights, including North Atlantic tusk wellington with smoked walnut and romesco sauce; baked in-shell hand-dived scallops; chicory and summer leaf salad with lemon vinaigrette; or those seeking a truly summery seafood treat can opt for the Pierhouse grand platter – including whole lobster, langoustine, roast scallops, oysters, house smoked salmon and Pierhouse mussels.


Head Chef Michael Leathley and his team are passionate about using local, seasonal produce, found in abundance on Scotland’s west coast. The menu features langoustines and mussels harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from the oyster beds of Loch Creran.




Commenting on the new summer menu, Michael said: “Working with local businesses and suppliers is really at the heart of what we believe in at The Pierhouse Hotel as we are devoted to using local products wherever possible.


“Our new partnership with Highland Fold fits perfectly with that ethos – their values align with ours and they are committed to providing customers with the very best of all that Argyll has to offer, just as we do at The Pierhouse. We hope our guests are going to love the ice cream as much as we do.”


Jane Isaacson, Managing Director of Highland Fold said: “It is a delight and an honour for us to be working in partnership with such a prestigious establishment as the fabulous Pierhouse, and with a team who understand our passion for sustainable food and the celebration and utilisation of local ingredients – we are very much looking forward to this adventure.”


Founded by Scots-born international hotelier, Gordon Campbell Gray, The Pierhouse is part of the Wee Hotel Company, a portfolio of intimate coastal venues which also includes the world-famous Three Chimneys restaurant with rooms on the Isle of Skye.


For more information on The Pierhouse, visit


For more information about The Wee Hotel Company, visit:

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