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Scotsman
3 hours ago
- Scotsman
I had a room with a view and some of Scotland's best seafood at The Pierhouse hotel
A visit to The Pierhouse hotel brings spectacular views and a feast of seafood prepared by Scotland's Chef of the Year. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... At Port Appin the Scottish scenery puts on an outstanding performance. Take a drive down the secluded lane that leads to the shores of Loch Linnhe and you reach The Pierhouse Hotel, with 12 rooms and an outstanding seafood restaurant. Our berth at the front of the charming white-washed building comes with its own door, if I step out of our room I can watch the Lismore ferry shuttle back and forth from the pier and gaze at views of Mull in the distance, the Morvern mountains and the Ardnamurchan peninsula. I meet Michael Leathley, head chef at The Pierhouse, as he checks on the lobster pots in the loch. He was recently named Scotland's Chef of the Year, a testament to his talent, turning this remote kitchen into one of the UK's leading locations for destination dining. Advertisement Hide Ad Advertisement Hide Ad Leathley has been shaping the menu here for just over five-and-a-half years. Born and raised in North Shields and Newcastle, Michael now lives on the Argyll coast with his wife Ieva, and their son, Jonas. His dishes feature fresh langoustines, mussels and lobsters harvested from Loch Linnhe and Loch Etive, as well as handpicked oysters from the oyster beds of Loch Creran, just 10 minutes from the hotel. Michael works with a network of local producers and suppliers, including langoustine fisherman Eoghan Black; Caledonian Oyster Company's Judith Vajk, Emma Rennie Dennis and her brother Mark Rennie from Wee Isle Dairy on the Isle of Gigha. He says that one of the great joys of his work is to showcase the best of Argyll produce: '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. '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 Pierhouse Michael's grandfather was an in-shore fisherman, which led to an early appreciation of seafood. He describes his cooking style as 'unpretentious – a little classic and a little modern'. The hotel restaurant 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. Advertisement Hide Ad Advertisement Hide Ad The compact dining room is bathed in golden light as we sit down for dinner. Your meal at The Pierhouse comes with a beguiling view across to the isle of Lismore, the hills and loch change character as the night draws in. The dishes are more than capable of competing for attention. We start with a wee crab cake, a recent addition to the menu. Then those Loch Creran oysters that should be enjoyed with a swipe of mignonette, a squeeze of lemon and with a spot of tabasco sauce. One of the great joys in life. Hand dived scallops baked in the shell, topped with puff pastry and roe Jacqueline jus, is among Michael's signature dishes and makes good use of one of Scotland's most outstanding ingredients. See also the grilled Loch Linnhe creel caught langoustines, an utter delight. Grilled lobster Thermidor with Isle of Mull cheddar brings the meal to a crescendo. If there's one thing that can compete with Scottish seafood, it's Highland beef, and the ribeye steak from Lochaber Larder, served with whisky bordelaise sauce and potatoes pavé is a scene-stealing addition to the summer menu. Advertisement Hide Ad Advertisement Hide Ad Before returning to our cosy, cottage-like accommodation, there's an opportunity to sit outside and catch the last of the sunset while marvelling at our surroundings. Port Appin is one of Scotland's great hidden gems.
The Age
12-06-2025
- Entertainment
- The Age
‘We've never seen a Malaysian restaurant like this before': Ho Jiak arrives in Melbourne
It's been more than a decade since Malaysian-born Junda Khoo swapped a career in finance for a career in food, the self-taught chef going on to take Sydney's dining scene by storm with the slow-burn success of Ho Jiak, which has four iterations across the Harbour City. In 2023, Khoo was a Chef of the Year finalist in The Sydney Morning Herald Good Food Guide awards, while his Town Hall restaurant earned its first hat, which it's since retained. Previous SlideNext Slide Naturally, anticipation has been high since Khoo announced that he was bringing his thrilling brand of Malaysian cooking to Melbourne, with a three-level, three-in-one venue on Rainbow Alley in the CBD that he says has ballooned into a $7-million project. The first two venues opened in late May: fast-casual Da Bao, serving home-style Malaysian dishes on street level, and beer hall Ho Liao, doing Malaysian classics with a twist on the top floor. But the jewel in the crown opens today on the level between them. Called Ho Jiak – Junda's Playground, Khoo says it's his most boundary-pushing restaurant yet. 'We've never seen a Malaysian restaurant like this before in Australia,' says the chef, who's relocated to Melbourne for six months to spearhead the launch of the venues.
Sydney Morning Herald
12-06-2025
- Entertainment
- Sydney Morning Herald
‘We've never seen a Malaysian restaurant like this before': Ho Jiak arrives in Melbourne
It's been more than a decade since Malaysian-born Junda Khoo swapped a career in finance for a career in food, the self-taught chef going on to take Sydney's dining scene by storm with the slow-burn success of Ho Jiak, which has four iterations across the Harbour City. In 2023, Khoo was a Chef of the Year finalist in The Sydney Morning Herald Good Food Guide awards, while his Town Hall restaurant earned its first hat, which it's since retained. Previous SlideNext Slide Naturally, anticipation has been high since Khoo announced that he was bringing his thrilling brand of Malaysian cooking to Melbourne, with a three-level, three-in-one venue on Rainbow Alley in the CBD that he says has ballooned into a $7-million project. The first two venues opened in late May: fast-casual Da Bao, serving home-style Malaysian dishes on street level, and beer hall Ho Liao, doing Malaysian classics with a twist on the top floor. But the jewel in the crown opens today on the level between them. Called Ho Jiak – Junda's Playground, Khoo says it's his most boundary-pushing restaurant yet. 'We've never seen a Malaysian restaurant like this before in Australia,' says the chef, who's relocated to Melbourne for six months to spearhead the launch of the venues.
Edinburgh Live
20-05-2025
- Entertainment
- Edinburgh Live
Edinburgh celebrity chef up against UK's finest for coveted national award
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info An Edinburgh celebrity chef is in the running for a major award - up against famous chefs from around the UK. Restaurant Online released its 'Chef of the Year' shortlist for the National Restaurant Awards 2025 and Edinburgh's own Roberta Hall-McCarron made the exclusive six-person list. She is up against heavy-hitting chefs from around the UK such as Mark Birchall of Moor Hall - a three-Michelin Star eatery in Lancashire - and Kim Ratcharoen, who runs Gordon Ramsay's three-star London restaurant. Roberta made her mark on Edinburgh's culinary scene with her early work at The Tower Restaurant, formerly located in the National Museum, the Balmoral Hotel, and the Castle Terrace, as well as working alongside Tom Kitchin at The Kitchin - a Michelin-star restaurant in Leith. She made a splash in Edinburgh's fine dining world after opening The Little Chartoom, a Michelin-guide Leith restaurant and wine bar which "ranges from subtle to bold flavours while always retaining a keen sense of balance", according to the Guide. Join Edinburgh Live's Whatsapp Community here and get the latest news sent straight to your messages. Roberta also co-runs restaurants Eleanor and Ardfern on Bonnington Road, rounding out a her prolific portfolio and garnering national fame. Restaurant Online says Roberta transitioned "seamlessly" to more casual ventures in her more recent ventures Eleanor and Ardfern. The celebrity chef has appeared on BBC's Great British Menu. The multi-hyphenate has also released a debut cookbook in 2024 called The Changing Tides which offers recipes that utilise Scottish produce such as game, fish, wild mushrooms, and berries. The winner of the coveted Chef of the Year award will be announced at the National Restaurant Awards on June 9.
Hamilton Spectator
14-05-2025
- Business
- Hamilton Spectator
Burlington pizza chef bakes up two big wins
Cooking in his oven rigged to go up to 800 C amid melted and blackened cupboards was a regular part of chef Bart Nadherny's day before he opened his own pizza shop. Since the beginning, it has been a labour of love. 'I'd take these huge 50-lb. bags of flour home that I'd buy from the restaurant and make pizzas all the time,' said Nadherny, referring to his time living and working in Virginia. After decades of investing in his love for pizza, Nadherny went from a young pizza lover to a two-time award-winning chef for a pizza he makes regularly out of his Burlington shop, Son of a Peach Pizzeria. 'It was just mind-blowing, it was such a surreal experience,' Nadherny said. The pizza chef won first place at Toronto's Restaurants Canada Show on April 7, before landing first again in the Canadian Pizza Summit's Chef of the Year competition in Montreal just a week later. He took home $3,000 in award money. Nadherny won by cooking his specialty and addiction — the pepperoni pizza. 'I've made this pizza a million times in my mind, and here on the line,' said Nadherny, pointing behind the shop's counter. Next month, Nadherny and his wife, Kim, will celebrate 11 years since opening the shop. When the couple was thinking about where to settle down, Burlington was an easy choice. 'We chose my old stomping ground of this beautiful Golden Horseshoe area,' he said. Nadherny grew up on farms in Beamsville, where his love for fresh produce and vegetables was first born. The business name came from Nadherny's mom, who grew up on peach farms, earning her the nickname 'Peachy' and making him the 'Son of a Peach.' More deep-rooted than the name is how his parents and grandmother inspired his love for pizza. 'My grandmother was Italian and my earliest memories of pizza were us making it together,' said Nadherny. By 15 years old, Nadherny worked in a fine dining restaurant in the Niagara region before studying at New York's Culinary Institute of America. He then studied regional Italian cuisine in Jesi, Italy. Nadherny said all his experiences have shaped the care he puts into his work today. ' There's just like so many little things that we try to do ourselves,' he said. This includes dicing the pineapples for the pizzas and choosing quality ingredients. For about five years, the shop did not offer a traditional pepperoni pizza because the couple could not find the right one, he said. 'We enjoy the pepperoni that's dry, it's heavily spiced, it cups and chars a little bit on the top and it's more of a cured salami versus a deli meat,' said Nadherny. These are decision the two make together, he said. The couple met in Washington, D.C., where Nadherny moved after Italy, and instantly bonded over food. At the time, Nadherny still worked in restaurants. 'She was like, 'Why don't you have your own place?' and she really pushed me to do it,' he said. The couple has now gone from making doughnuts in their little condo kitchen in Washington to owning Son of a Peach Pizzeria and their doughnut shop, called The Sunshine Doughnut Co. After a decade at the pizza shop, Nadherny has entered the competing part of his career. In March 2026, he will take Son of a Peach to Las Vegas' International Pizza Challenge. He will also compete in Montreal and Ohio. Although Nadherny is used to working under stress, competing is a new ball game, he said. 'It's just like thought after thought after thought; meanwhile, you're trying to erase all those thoughts to put the sauce on nice and relaxed. Lay the cheese on nice, and relax,' said Nadherny. The chef told himself he wouldn't compete again, but he now thinks otherwise, realizing its value in showing others how they run their shop with integrity. 'Do you put that salt in or do you cut that basil properly? Do you roast those mushrooms?' he said. 'Every little bit is important and the less ingredients you have on the pizza and the more flavour-foreign your pizzas are, the more each one of those ingredients is amplified.' Cheyenne Bholla is a reporter at The Hamilton Spectator. cbholla@
