It is an honour to be able to continue the Organic Garden tradition at the Argyll Hotel. The garden lies above the hotel, adjacent to the Nunnery and visible from the Road of the Dead on the way to the Abbey. Fertility comes from the rich basalt soils which are nourished in the traditional Hebridean way with heaps of seaweed from the beach applied in winter and compost made from kitchen vegetable waste.
Our gardeners and chefs work in close collaboration to decide what is planted and menu design reflects what is being harvested. During the growing season (May-October) our aim is that every plate has at least one home grown item. Outside these times the produce is sourced as locally as possible.