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. If you would like to book a table, please call us on 01879 230334.
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. Fresh fish caught in our local waters and landed in Oban is supplied by Watt’s fishmongers.
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. Smoked meat & fish come from Loch Fyne & Inverawe smokehouses.
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.
Most of our breads and ice creams, and all of our spaghetti and desserts are made at the hotel. Gluten free bread and homemade gluten free focaccia are available.