FOOD & DRINK REVIEW Cuilfail Hotel T


HE CUILFAIL Hotel is one of the few remaining old coaching inns


in the area, but there is nothing dated about its recently-refurbished dining room and its burgeoning reputation for food.


In April this year, owners Simon and Yvonne took on experienced head chef John Fisher, formerly of Kilmartin House Museum Res- taurant, who is held in the highest regard by anyone who has tasted his food. At the same time the owners refurbished the dining room, creating both a ‘snug’ for families and a qui- eter and redecorated dining area. The change has seen instant results; the Cuil- fail is now known throughout Argyll and the further reaches of Scotland as a hidden gem in Scotland’s larder. ‘We have really gone for it this year,’ said Simon. ‘The Cuilfail Hotel has always been known for being a welcoming and friendly place and our traditional and cozy bar is re- ally popular, but it was important for us to im- prove the dining experience for guests. ‘John is big on presentation, good food and attention to detail and that comes across in his dishes. He is focused on making sure everyone has a great dining experience and we like to think we strike a good balance of great food at affordable prices. ‘In fact, if we get any complaints at all, it’s that the portions are too big!’ Among John’s more popular dishes are his ‘old favourites’, which include a steak and ale pie that is becoming a sought after signature dish.


The owners have now taken on a second chef, Davd Gordon, as the restaurant be- comes more and more popular.


If planning a meal at Cuilfail, it is advisable to book ahead.


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