The Taynuilt Hotel and Restaurant has reinforced its rapidly growing reputation as a dining destination by winning its second AA Rosette for culinary excellence only a few months after achieving its first one.
The recently refurbished coaching inn 12 miles south of Oban, recently voted best place for Informal Dining in the Lomond and Argyll region in the 2016 Scottish Hotel Awards, was acquired three years ago by young Chef-Patron John McNulty.
“The team and I are delighted to have been awarded a second Rosette so quickly,” said McNulty, 26. “It reflects the quality of the ingredients we use as well as the passion we all share for the industry. We developed a new menu this year specifically with the second Rosette in mind. Our customers love it as well so our strategy has been proved right.”
In a further move towards using organic produce the Taynuilt Hotel recently installed a polytunnel to grow its own vegetables and herbs, uses the services of a local forager who brings in edible plants from hills and woods around the village, and smokes its own fish and meat in-house.
The AA awarded the first Rosette last Autumn. Notifying the second Rosette, the inspector praised “the accomplished cooking, home smoking, enthusiasm for foraging, and great flavours.”
Under the guidance of General Manager and sommelier David Lapsley, the Taynuilt Hotel and Restaurant is also renowned for its wines selection, and stocks around 100 malt whiskies and 50 gins. Last year the hotel launched a specialist wines and spirits shop, The Drammery.
It is perfectly situated as a base for exploring the Hebrides and West coast. The hotel’s 10 bedrooms are named after Scottish lochs, and feature antique beds and other furniture and fittings.
The Taynuilt Hotel and Restaurant is open Wednesdays to Sundays inclusive for lunch and dinner.