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More Accommodation in Tobermory
Once a row of fishermen's cottages, these 300 year old buildings, set on the waterfront of picturesque Tobermory Bay, now house a delightful, family run hotel.
Owners, Ian and Andi Stevens, have created the kind of place that draws back guests time and time again. Relaxed and informal, "the kind of place you can kick off your shoes," the hotel offers efficient, friendly service. The staff team are long established and recruited from the island and are only too happy to share their local expertise.
Star of the team is Head Chef, Helen Swinbanks, born and bred on the island and who uses her extensive knowledge of local produce and natural flair to create brilliant and original dishes.
Tobermory is the ideal centre for exploring Mull and the Tobermory Hotel is the ideal place to return to in the evening and relax.
"What a fabulous little jewel in Tobermory's crown"
Ratings/Awards: 2 star AA plus Rosette
Number of Rooms: 16
Number Ensuite: 15
Price per PersonDouble: from £38
Single: from £38
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Credit Cards Accepted
Open All Year
TV in Rooms
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Winter Breaks On the Isle of Mull
A great time of year for wildlife – a great time of year to pamper yourself with Helen’s cooking – a great time for a special deal-
Book 2 nights dinner bed and breakfast and get a third night’s B&B FREE (3 nights and two dinners from £136pp)
Offers posted Mon 17th Jan 2011Click here for more info
Ian and Andi Stevens
Chef Helen Swinbanks
invite you to dine in style at our friendly, AA rosetted
Water’s Edge Restaurant
Choose from freshly prepared dishes featuring the best of local produce
Tobermory Bay mussels steamed in white wine, garlic and shallots
Lightly grilled goat’s cheese on a bed of leaves with a mango and strawberry salsa
Tobermory smoked trout, cream cheese and crayfish tail roulade with a lemon dressing and oatcakes
Chicken liver pâté with Rowan berry jelly and toast
Tomato and basil soup
Monkfish wrapped in smoked bacon on a bed of sautéed potatoes with a sunblush tomato dressing
Pan seared scallops with saffron mash and a chive beurre blanc
Sgriob-ruadh pork loin stuffed with apricots and rosemary with creamed potatoes and apple sauce
Honey roasted duck breast on a bed of julienne vegetables and bean sprouts with plum sauce
Spinach and ricotta cannelloni with a rich tomato sauce
Chef’s strawberry cheesecake
Duo of pears poached in rosemary and cinnamon with red wine and crème fraiche mousse
Scottish cheeses and oatcakes
Freshly ground coffee and tablet
Menu changed daily.
We are happy to cater for special diets.
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