An old skit on Saturday Night Live accused Scottish cuisine of being a dare. Nothing could be further from the truth at the Argyll Hotel. Pam runs the kitchen and her partner Rob handles the front of house. Together they create an amazing dining experience. Organic ingredients are grown in their large garden a few meters from the hotel. Lots of local seafood. Wherever possible, ingredients are obtained locally or wider afield in Scotland.
Pam shows great creativity in combining seasonal ingredients. Over the course of our two day stay, we enjoyed a salad of purple broccoli florets with a warm poached egg and crumble topping; roasted beets and goat cheese; scallops with garlic three ways - wild, black (slow roasted for 40 days in the Aga) and garlic butter; pork shoulder with creamed potatoes; halibut with rhubarb butter; asparagus pannacotta; warm cauliflower with spring leeks and herbs broad beans and creme fraiche; local mussels with peas and parsley; anise ice cream with fresh rhubarb and crumble topping (twice, it was so good); and a plate of Scottish cheeses. There are always a couple of fine vegetarian main courses on the menu. Pam uses anise or caraway or dill as a seasoning where one would not normally expect it and it always works marvelously.
There is a fine wine list. The front of house is very friendly and makes you feel very special. Unfortunately, there was a large group staying at the hotel at the same time and that seemed to stretch the wait staff a bit. But the quality of the food leaves no doubt that this is a five star dining experience. read more