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← Back 15 July 2012

Manor House Hotel Re-Opens After Fire

It’s been a long 9 weeks recovering from what we first thought was a small kitchen fire. Building manager Ronnie Dalgleish directed Oban contractor Owen Hoey repairing the kitchen, two guest rooms and staff accommodation upstairs.

The kitchen is complete and tested. The halls and carpets have all been refreshed and we are ready to open tomorrow Monday 16th July. The 3 rooms, which are at the end of a closed hall, will be finished with complete re-decoration in two weeks.

Chefs Shaun, Liam, Vilas and Duncan prepared for the Manor House re-opening Monday July 16.

Chefs Shaun, Liam, Vilas and Duncan prepared for the Manor House re-opening Monday July 16.

The fire started when some duck confit ignited. Flames spread to the smoke extractor then into the ceiling and walls above. The Oban Fire Service was quickly on the case and no one was hurt. Smoke was modest and contained in the kitchen and room above.

Our thanks go to manager Gregor MacKinnon, the Manor House staff and the tradesmen who have worked long hours getting everything back into “Manor House Shape”. We appreciate the many calls of support from our Manor House friends and look forward to seeing you soon.

Les & Mags Crane

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9th October 2015

Isle of Mull Crab Salad with Pickled Cucumber,

Apple Salad and Toasted Brioche

Sweet Potato & Broad Bean Risotto with

Parmesan Crisp and Herb Oil

Haggis, Neeps & Tatties with Stornoway

Black Pudding with Whisky Jus


Red Lentil, Courgette & Bacon Broth




West Coast Seafood Grill with New Potatoes,

 Roast Fennel and Lemon & Herb Dressing

Pan-fried Fillet of Sea bass with Chorizo,

Roast Butternut Squash and Broccoli

Roast Saddle of Lamb with Crisp Lamb Shoulder, Wild

 Mushroom & Pea Casserole and Confit Potatoes

Herb-crusted Guinea Fowl Supreme with Dauphinoise

 Potato, Roast Button Mushrooms & Asparagus

Fillet Steak with Sauté Potatoes, Fine Ratatouille, Crisp Fried Onions and Grain Mustard Cream Sauce (£4 supplement)

Baked Vine Tomatoes with Sweet pepper & Pine nut Cous cous, Provençale Sauce and Yam Crisps


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Table d’hote Price £42.00

Appetiser £10/Soup £4/Sorbet £3/ Main £23.50/

Steak £27.50/Vegetarian £17.50/Dessert £8/Coffee £3.50

All prices include VAT @ 20%. Service Gratuity is left to your own discretion.

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