WORK WITH US…
The Coll Hotel is growing… We are looking for additional staff in all departments to support us in this exciting new phase of the hotel’s development.
If you are looking for full time work or just a couple of bar shifts here and there, we would love to hear from you.
Please email laura@collhotel.com if you would like to get involved.
OUR PEOPLE
Kevin returned to Coll in 1984 with his new wife Julie. Since then they have worked tirelessly to build the fantastic reputation the hotel has today.
As the next generation of Oliphant, Laura looks forward with enthusiasm to taking over the reins of the hotel and continuing its success with hospitality at her heart.
Graham leads the kitchen team with passion, creativity and Coll at his heart. With a wide skill base, he brings out the best in Coll’s fabulous larder and guides his team with professionalism and a wedge of humour for good measure which makes for a great working environment.
OUR FANTASTIC SUPPLIERS
Brian and Moira MacIntyre, owners of Ariloed Farm, supply us with most of our seasonal salad, vegetables and all of our eggs, when the hens are laying. Before each summer season we get together and discuss what our needs will be and they plant accordingly, they have invested in a Keder Greenhouse to maintain the flow of produce through the season.
Dougie Brown and his crew, Shaun Anderson, creel fish the seas around Coll for Lobsters and Brown Crabs off the turquoise blue fishing boat, Aquarius.
Kenny MacIntyre and his crew, Richie Martindale, creel fish the seas around Coll for Langoustines and Squat Lobsters off of Kenny’s boat, Gang Warily.
Alex MacLean-Bristol, owner of Grishipol farm, fattens up some of his Highland cattle specifically for us here at the hotel a couple of times a year. Fattening up animals for slaughter is not traditionally done on Coll as the cost of freight to get feed here is not economically viable, but Alex makes an exception for us so we can serve local beef on the menu.
Fiona Kennedy has kept up her late husband Angus’s flock of Hebridean sheep which she farms in the East End at Cloiche. Occasionally lambs can be seen in the field behind the Post Office too.
Her Hebridean Lamb is bred solely for the Coll Hotel.
Her Hebridean Lamb is bred solely for the Coll Hotel.
Sustainably machair reared lamb from Toraston Farm, a family run farm on the north east coast of the Isle of Coll. Machair refers to a fertile low lying grassy plain unique to the west coast of Scotland.