The Wee Hotel Company is enjoying a double celebration after picking up the top chef and restaurant of the year accolades at the National Hotels of the Year Scotland Awards 2025.
Michael Leathley, the head chef of The Wee Hotel Company’s Pierhouse Hotel & Seafood Restaurant at Port Appin in Argyll, has been named Scotland’s Chef of the Year, while The Three Chimneys on the Isle of Skye won the coveted Restaurant of the Year title.
Since opening as a restaurant in 1985, The Three Chimneys has been a trailblazer on the island. 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.
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Michael has been head chef at The Pierhouse Hotel’s renowned Scottish seafood restaurant for just over five-and-a-half years, where he leads the kitchen team of nine.
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 22nd 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 include the freshest 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 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.
showcasing argyll coast
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. Wherever possible, I source all ingredients within a 50-mile radius of the hotel.”
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Michael added: “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.
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