Scottish Restaurant, Argyll
Synonymous with fine sea food, Loch Fyne and the surrounding area is famous for the ingredients supplied to many of the best restaurants around the world and we, at The Lochgair, count ourselves very fortunate to be a Scottish restaurant, that is able to offer this same quality of fresh, locally produced and farmed ingredients - organic where possible - in our Bar & Restaurant, at a reasonable price, as and when available. Naturally this affects the daily menu as only the freshest, in season produce sourced is used.
Find out more about our chef
The lounge bar and restaurant offer quality food at a reasonable price and is of the highest standard achievable. From hand dived Islay scallops to Skipness Sika venison, enjoy all the delights cooked to perfection and served with a smile.
Eating out in Scotland is indeed fine dining and dining out in Argyll is a gourmets’ delight and a true experience to the uninitiated with a ‘flavour’ on your palette that it will never forget.
It is strongly recommended that you book a table to avoid disappointment.
Our Chef’s Profile
Our chef/patron, Kevin Greenock, has spent many years honing his talent, working in a variety of 5 star hotels and award winning restaurants around the world. Kevin started his career training in high quality French and European cuisine. In the past six years Kevin has broadened his abilities and expertise to encompass the delights, taste and texture of international cuisines ensuring our patrons a cosmopolitan experience!
A few words from our Chef/Patron
I have a range of experiences having trained to a high standard here in Scotland and 5 years working abroad in New Zealand, Australia, France and Germany. I have learnt many cultures and cooking styles which, when combined with the fabulous seafood and fresh produce around Argyll & Scotland, is a recipe for success.
I trained in Scotland for two years before working in two family owned hotels, then moved into larger hotels and was executive sous chef at Hampden when it reopened in 1998. I left for New Zealand in 2000 and earned The Restaurant of the Year award whilst at the Intercontinental in Wellington. I also gained a chef’s hat while working in a restaurant in Sydney, Australia. All in all the hotels were all 4.5-5 star properties with very high standards and the experience I gained whilst abroad was priceless.
excellent food, superbly prepared and beautifully served
book a table
Special Spring Break Deal
Bed & Breakfast
£35 per person per night
tel: +44 (01546) 886 333 - fax: +44 (01546) 886 217