Award-winning team behind Oban's Etive restaurant take on Tigh an Truish

The team behind Oban's Etive restaurant have taken on a new venture.

Published 14th Apr 2021
Updated 14 th Apr 2021

Two AA Rosette and Michelin Red Plate rated chef John McNulty along with business partner, Sommelier David Lapsley are to opened a sibling venue to Etive restaurant, The Tigh an Truish.

John and David have been at the helm of their award-winning Etive restaurant in Oban for four years.

The restaurant features in this year's Michelin Guide, with the inspectors writing: "Run by two passionate young owners, this brightly coloured restaurant takes its name from the loch where the business was originally located.

"Ingredients from the Scottish land and lochs underpin dishes that are carefully cooked, full of flavour and classically based with a subtle modernity."

The vision for the Tigh an Truish is described as ‘flexible, sociable, affordable and a place to both eat and drink’ as John explained: "We were obviously cautious due to the current climate when the site became available but its position, look, feel and just overall vibe was so appealing, we had to say yes.

"The decision to take on the Tigh an Truish was definitely heart led. We have a fantastic team already in place that are well liked among the community and adding our team for the kitchen and restaurant will boost the offering for all to enjoy."

Tigh an Truish
David and John at Tigh an Truish

While John will help with menu development in the new venture, the kitchen will be headed up by Scottish chef William Rocks.

Front of house is in the hands of Owen Mackinnon who has joined the team after learning the ropes in some of Oban’s busiest restaurants.

John and David said that Owen will bring the welcome and passion that has become a trademark of how Etive operates. 

A real key to the success of the Tigh an Truish is the village pub with well-loved and longest serving staff member Marion Johnstone joining the new team, bringing with her a wealth of local knowledge and experience.

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The Tigh an Truish will be open all day, with dishes such as smoked salmon benedict and freshly baked goods every morning.

Early afternoon will see potted locally landed crab or local estate sourced venison for lunch or dinner.

The team describe the offering as ‘strong, local, ingredient led cooking, looked at in a traditional way but served with a more modern touch’.

David added: "The idea is that diners feel comfortable, relaxed and leave well fed."

The Tigh an Truish is available to book now, although walk-ins are accepted. Customers keen to dine in the evening are being advised to book.

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Restaurant manager Owen MacKinnon said: “Of course I’d love it to be a destination restaurant, but we also want to keep it active and vibrant – pop in if you’re down on Seil for a local walk or just passing by."


McNulty and Lapsley took control at The Tigh an Truish on 1 April. The restaurant with rooms has a capacity for 36 diners in the restaurant, 12 in the bar and three guest bedrooms - with a fourth already underway.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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