Great local food the key for Tayvallich Inn’s new owners

It was a Sunday when the phone rang, recalls Brian Masson - and it would be a call that would prove to be life changing.

The call to Brian and his wife Kathryn came out of the blue from Chris Plummer and Ian McAdam, then owners of the Tayvallich Inn.

'How do you fancy taking over the pub?' was the key phrase.

'It was something that we'd never considered,' said Brian. 'I have been coming to Tayvallich for 50 years, starting with family visits to Castle Sween with my parents.

'We knew the pub well and were regular customers. We spent weekends and holidays in Tayvallich over the years, and loved the place. In fact, we we got married six years ago in the Tayvallich Inn, so it's somewhere that has always been close to our hearts.'

They were 'desperate' to live in Tayvallich, but with a background in the elderly care industry, Brian and Kathryn were initially unsure about the jump to running a thriving local pub in rural Argyll.

'We thought about it,' Brian continued, 'then it was a case of "what the hell". Kathryn is a really good cook, and we both like food.'

The couple took over the reins in February 2017, and it's a move they are relishing.

The couple set about building on the Tayvallich Inn's existing reputation for good food and a warm welcome.

Kathryn explained: 'We inherited a great team, so we had continuity. The manager Danny Briggs had been there six years and Aaron Jones, our chef, for four years, so that was fantastic.'

“We spent weekends and holidays in Tayvallich over the years, and loved the place. In fact, we we got married six years ago in the Tayvallich Inn, so it’s somewhere that has always been close to our hearts.”

A tasteful refurbishment has given the dining area and bar a fresh, open feel, and paintings by local artists adorn the walls.

Brian and Kathryn introduced a new range of tempting gins and real ales - but good food remains the vital ingredient.

'We aim for freshly-prepared food using local suppliers,' said Brian. 'Seafood is our speciality, and we serve scallops hand-dived and then landed in Tayvallich. Our langoustines and crab are caught in the Sound of Jura, and our meat comes from Oban.'

The Tayvallich Inn can accommodate up to 80 people in the restaurant, bar and outside decking area, and is proud to employ local people.

'We think phase one of our gradual upgrading has been pretty successful, and we are keen for people to take a trip out to beautiful Tayvallich and enjoy a good meal in a friendly atmosphere.'