At the north end of the Crinan Canal, connecting Loch Fyne to the Atlantic Ocean, is a tiny picturesque fishing village of Crinan with its population of just under 80 inhabitants.

For over 200 years the centre of this little community has been Crinan Hotel.

Today Crinan Hotel is an international meeting point for Hebridean sailors, fishermen, yachtsman, holiday maker and above all lovers of seafood and the best of Scottish produce.

Jumbo prawns, freshly landed at the pier feature on our menus most nights as well as a large selection of local seafood, venison and organic produce.

The keynote of Crinan's cuisine is freshness.

Here gourmets will appreciate the jumbo prawns, crayfish, clams, lobster, mussels, oysters salmon and other fish landed less than 50 yards from the hotel's kitchens.

Nick had worked his way up from bell boy to become the youngest ever catering officer in the Cunard Company, spending 5 years aboard the Queen Mary.

Since coming to Crinan Nick has spent his time promoting not just the Crinan Hotel but the whole of tourism in Scotland. He has been rewarded for his enthusiasm and efforts by being awarded the Hotelier of the Year in 1999.

Over the years Crinan's restaurants have been awarded many commendations, one of which has been the "Best Seafood Restaurant in Britain."

One of Nick's other talents is as a story-teller and he can often be overheard recounting the tale of 'the Great Crinan Seafood Festival' and other hilarious experiences gathered from his experiences in the hotel business.

When not devoting his time to the hotel Nick will be found pottering on the 'Scarbh' which is generally moored in front of the hotel.