As we re-open, our kitchen will focus on a smaller menu, supporting our local producers. This menu will evolve as time goes on, working within government guidelines.
The Coll Hotel has built up a reputation for delicious, freshly caught seafood. All of our lobster, crab, langoustine and squat lobster are creel caught off Coll by local fishing boats and then delivered straight to our kitchen door. Hand dived scallops come from the Isle of Mull and are supplied by The Ethical Shellfish Company. Fresh fish caught in our local waters and landed in Oban is supplied by Watt’s fishmongers. Smoked fish comes from the Tobermory Fish Company.
Coll reared Hebridean lamb from Fiona Kennedy of Cloiche Farm appears on our specials board from time to time. Heather & Tom Davis and Fra & Brian Macintyre from Toraston Farm supply us with Coll reared, grass fed lamb. We source our venison from Winston Churchill in Argyll.
We use as much local salad and vegetables as is seasonally available, grown for us by Moira & Brian at Arileod Farm on Coll.
Our chutney, marmalade, pickles and jam are made on Coll by Margaret. We source seaweed chutney from the Isle of Mull.
Most of our breads and ice creams, and all of our spaghetti and desserts are made at the hotel. Our cheeseboard is from Isle of Mull Cheese and our oatcakes, cheese biscuits and biscuits for our hospitality trays are from the Island Bakery on the Isle of Mull. Gluten free bread and homemade gluten free focaccia are available.