Food at Pennyghael           Click to download our new Spring Menu

"Good cooking is the accumulation of fine details, cooked with love, care and affection."

New to the team this year is our chef Phil Whitmarsh. He comes to us after taking a break from cooking for a year. Well known to residents and visitors to the Isle of Mull, Phil was chef at very popular Reef in Bunessan for four summers before moving on in the autumn of 2008. Whilst at school Phil did work experience in several London kitchens before settling into his apprenticeship at The Connaught under Dr Michel Bourdain (MCA), and finishing with a year at Georges V in Paris.

After finishing his apprenticeship, Phil worked in a gastro-pub in Kent before setting off for a working holiday in Australia where he worked for L-Eat Catering and the Kent Town Hotel in Adelaide where he worked as sous-chef. Back in the UK he worked at Blacksmiths Restaurant in Battle, Kent before setting off north Scotland and the Isle of Mull. Phil regularly keeps his hand in during the winter by working at his friend Adam Byatt's Trinity Restaurant in Clapham, London.

Phil's favourite meal to cook would be Slow Roast Pork Belly with Trotter & Ear Ravioli, Carpaccio of Pig's Head served with various garnishes. His favourite meal to eat is Pie, Mash & Liquor with a side of Jellied Eels!