WELCOME TO COLL HOTEL

Three generations of the Oliphant family have poured their heart and soul into the Coll Hotel since the 1960s. This dedication has not gone unnoticed. The Coll Hotel was recently awarded ‘Scottish Casual Dining Restaurant of the Year’ at the 2019 SLTN Awards. The Coll Hotel was also named ‘Scottish Island Hotel of the Year’ two years running by Hotel Review Scotland and received the prestigious ‘Flavour of Scotland Thistle Award’.

In addition to award-winning, fresh homecooking and tastefully furnished ensuite bedrooms, the Coll Hotel Bar is the lively hub of a lovely Hebridean island.

Currently, Drinking of alcoholic beverages is permitted outside only, soft drinks inside until 8pm.

On Monday 17th May, Coll will move in to Tier One. From Monday, our bar will be open until 11pm. Groups of eight people from three households will be permitted to drink indoors without food. Our bar will be open till 11pm and normal meal times will resume – Lunch will be served 12-2pm and Dinner from 6-9pm.

Social distancing and capacity restrictions remind in place, therefore it is still essential to book your table ahead for eating and drinking, to avoid disappointment.

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.

The hotel and garden are open all day for freshly brewed ‘bean to cup’ speciality coffees and Teapigs Teas, plus creamy hot chocolates, with our daily hotel made baking.

We have plenty of room inside or in our beautiful garden, both with stunning bay views. Everything is also available to take away.

Everyone is welcome, including well behaved dogs on leads!

Please come and enjoy the Coll Hotel experience.