An Isle of Skye hotel restaurant has won Restaurant of the Year at the ‘National Hotels of the Year Scotland Awards’ 2025.
Restaurant of the Year is the latest national award for The Three Chimneys and its world-renowned restaurant with rooms, which is located in an area of outstanding natural beauty at Colbost on the shores of Loch Dunvegan, with the dramatic backdrop of the Duirinish peninsula of Skye.
Since opening as a restaurant in 1985, The Three Chimneys has been a trailblazer on the island, inspiring visitors to travel from all over the world to satisfy their appetite for the island’s fresh, local produce.
The multi award-winning five-star AA restaurant is included in the Michelin Guide for Great Britain and Ireland, as well as The Good Food Guide and it is known for its ‘wonderful seafood’.
Brett Davidge, managing director of The Wee Hotel Company, which owns The Three Chimneys on Skye said: “This is fantastic news for the whole team at The Three Chimneys and helps continue our legacy at the forefront of Scotland’s fine dining scene.
“We’re committed to showcasing the provenance of ingredients and following The Three Chimneys’ sustainable ethos to source high-quality produce from local suppliers on the island and wider Scottish Highlands region.
“Skye is unashamedly blessed with an abundance of local seafood, often sourced from the shores right in front of the restaurant. This amazing seafood is showcased on our menus alongside fresh game, meats and locally foraged produce.
“Our philosophy is that every dish must focus on the best cuts, presented simply and ensuring that the flavour of these wonderful ingredients is at the forefront of each dish.”
Chef of the Year went to Michael Leathley at the Pierhouse in Port Appin, another Wee Hotel Company business.
This is the first time that Michael has been recognised personally for his culinary talent and passion by an independent panel of travel writers, industry experts and peers.
Now in its twenty-second year, the Hotels of the Year Scotland Awards honour the outstanding success, achievement and distinction across Scotland’s hotel and hospitality industry.
Menus at The Pierhouse also include amazing seafood such as fresh t langoustines, mussels and lobsters harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from the oyster beds of Loch Creran, just 10 minutes from the hotel.
Michael works with a close network of the region’s best local producers and suppliers, including local langoustine fisherman, Eoghan Black; Caledonian Oyster Company’s Judith Vajk; as well as Emma Rennie Dennis and her brother Mark Rennie from Wee Isle Dairy on the Isle of Gigha.
Tucked away on the shores of Loch Linnhe, The Pierhouse is one of Argyll’s most idyllic and romantic destinations, offering breathtaking views to the islands of Lismore and Mull.
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.
Born and raised in North Shields and Newcastle, Michael now lives on the Argyll coast with his wife Ieva, and their son, Jonas.
Commenting on his national award success, Michael said: “It’s a huge honour to have been named Scotland’s Chef of the Year, to represent the wonderful community here in Port Appin, and do my bit to showcase the very best of Argyll to an even wider audience.
“This national recognition wouldn’t have been possible without the unwavering support of my family and our incredible kitchen team, who work so hard to ensure The Pierhouse retains its position as one of one of Argyll’s most iconic coastal hotels and seafood restaurants.
“Thanks also goes to our close network of the region’s best local producers and suppliers. 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.
“I would describe my cooking style as unpretentious – a little classic and a little modern. I like to let the produce speak for itself with nice clean flavours. I do like to honour classic dishes but add a playful and comforting twist.
“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 also picked up the award for Scotland’s ‘Romantic Restaurant of the Year’ and general manager, Fiona McLean, was presented with the ‘Hospitality Heart & Soul Quaich 2025’ in memory of award-winning Scottish hotelier, Henrietta Fergusson.
The Hospitality Heart & Soul Quaich is presented in recognition of ‘having lived out the restorative kindness and demands of hospitality as a true calling’.
