There was a double celebration for the Wee Hotel Company at the National Hotels of the Year Scotland Awards 2025, where it picked up two of the top food accolades.
Michael Leathley, head chef of The Wee Hotel Company’s Pierhouse Hotel & Seafood Restaurant at Port Appin in Argyll, was named Scotland’s ‘Chef of the Year’.
At the same time, the company’s famed Isle of Skye venue, The Three Chimneys, was awarded the coveted ‘Restaurant of the Year’ title.
Leathley has been head chef at The Pierhouse’s Scottish seafood restaurant for just over five-and-a-half years, leading a kitchen team of nine.
The award was described as ‘the first time that Michael has been recognised personally for his culinary talent and passion’.
The Pierhouse’s menus include fresh langoustines, mussels and lobsters harvested from Loch Linnhe and Loch Etive, as well as handpicked oysters from the oyster beds of Loch Creran, just 10 minutes from the hotel.
Michael works with a network of local producers and suppliers, including 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.
Sitting on the shores of Loch Linnhe, The Pierhouse offers 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.
He 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,” said Leathley.
“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.”
Michael describes his 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.”
Across on Skye, ‘Restaurant of the Year’ is the latest national award for world-renowned restaurant with rooms The Three Chimneys.
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 sample 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.
Brett Davidge is managing director of The Wee Hotel Company, which owns both The Three Chimneys on Skye and The Pierhouse Hotel on the Argyll coast.
Commenting on The Three Chimneys ‘Restaurant of the Year’ award, Davidge 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,” said Davidge. “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.”
Davidge noted that 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.
“Huge congratulations also go to everyone at The Pierhouse for their triple award win, including ‘Chef of the Year’, Michael Leathley and our general manager, Fiona McLean, who work tirelessly to ensure this corner of Argyll continues to be the region’s most romantic coastal hotel destination and home to the best seafood restaurant.”
Now in its twenty-second year, the Hotels of the Year Scotland Awards honour success, achievement and distinction across Scotland’s hotel and hospitality industry, judged by an independent panel of travel writers, industry experts and peers.
