THERE’S not much in the eye-line of passing motorists to encourage them to pull over at the road-side Taynuilt Hotel and Restaurant.

The unassuming premises, situated on the A85 just 12 miles from Oban, is both blessed and cursed by its location.

Its proximity to the gateway to the isles promises hordes of passing traffic, but, it’s getting them to stop which can be challenging.

However, driving past means missing out on a hidden gem.

In July 2015, the restaurant won its first AA rosette, before collecting a second the following April.

John McNulty, proprietor, works with the mantra of creating “good, honest food kept simple, using the best ingredients”.

Working alongside 21-year-old Ross Harris – who was recently named sous-chef of the year at the Scottish Hotel Awards – John aims to create a dining experience for guests using seasonal Scottish produce.

As well as staples such as venison and beef, John is keen to provide his guests with something different, for example rabbit, guinea fowl and kid goat.

“We do a lot of it ourselves,” John said. “It makes it more affordable and means that we can keep it within a budget.”

Everything on the menu is prepared in-house, from cured meat and fish, to bread and pastry, including ice cream, and makes use of Scottish – if not local – produce.

He added: “I don’t want to make food you can get everywhere else. Anything goes. I fancy getting squirrel.

“That would be great.”

David Lapsley, general manager and sommelier, explained since there is not a high demand within the supply chain for more exotic game, they sometimes – despite the aid of willing farmers – have to wait to source their desired produce.

He added: “There’s an element of trust in coming to a place like this and perhaps trying something new. Especially if you are having something more unusual, like our current special kid goat.

“But the produce we are using comes with a price tag.”

John launched his career in 2004, aged 13, working in the kitchen at Loch Gair Hotel in Argyll, before moving on to the George Hotel, Inveraray.

He credits his time at Kilberry Inn, near Tarbert, for honing his cooking skills and after working in Oxfordshire for several years, he decided to purchase the hotel and restaurant in Taynuilt.

The hotel, which dates from the 1600s, was in need of repair when John took over. And although the premises have been given a face-lift, the food is the attraction. The dishes feel playful, the food is pleasantly different, and the results are delicious.

Hospitality isn’t just a job for John and David – it’s a passion.

John said: “I come up with all the menu ideas and David helps me make them work. We do food we want to do and we hope people will appreciated it.”

The pair are relying on word of mouth to help them traction with new customers, whilst aiming for future awards, such as a Michelin Star, will they hope will put them on the map with foodies.

David added: “We open people up to some things you can’t get in a city restaurant. They come here to try new things.”

Although John may still be chasing his elusive squirrel, once the good word about Taynuilt gets out he won’t be chasing customers – they will stop in their droves.