Lochindaal - Argyll Bute

Ever since Ian opened the seafood kitchen, following the expansion of his business empire at Lochindaal Hotel, I have been a regular visitor. Ian, the owner, is a warm and welcoming man, just like Paula, a fantastic Geordie waitress. The seafood, served at the restaurant, is top-notch.

Many Islay locals recommended this place for its great seafood, but we were left disappointed. We arrived for an early Saturday lunch and were surprised to find that the only fish option on the menu was a smoked salmon salad, which they had run out of by the time we ordered. We were informed that seafood orders must be placed 24 hours in advance. While this may save on seafood stocks, it's not convenient for walk-in customers. We ended up with an ordinary meal of smoked salmon salad and chips before leaving disappointed. This restaurant, a new venture from the main hotel/pub, may struggle to survive with this business model.

We were excited to try out the new restaurant, especially after enjoying a Lochindaal seafood platter at the Lochindaal Hotel. However, our experience didn't start off well with only two white wine options available. Despite this, the wine we chose was decent. Unfortunately, the service was extremely slow. We arrived at 7:30 PM but didn't receive our main courses until 9:30 PM. The seafood platter was tasty, but we were disappointed to find out that the prawns were frozen. The chips were also frozen, unlike the delicious freshly made fish and chips we had at the Port Charlotte Hotel a few nights prior. Our suggestion would be to visit the Port Charlotte Hotel for better food quality until this new restaurant improves.

Lovely setting. Good atmosphere. Professional and friendly hostess (owner? but not as we’d hoped. High prices (yes I know it’s 2023 but these need to be justified. Table service not particularly attentive (salt and pepper, other sauces? . Cullen skink at £12 too watery and not enough fish. Mussels main less than the mussels starter at The Douglas in Brodick (and not as tasty , crusty bread (as alternative to skinny fries about as crusty as the top of an undercooked rice pudding. So disappointed. This was our last evening after a super week on Islay and Jura. Better chef or just a cook more acquainted with what the menu offers? Sacrilege but try the Port Charlotte hotel up the road.

Delighted to meet ye yesterday at the match . Really enjoyed the chat . Looking forward to seeing ye the end of the summer hopefully. Yours Armel Whyte