Killiecrankie Hotel

Owner Henrietta Fergusson 'is a real star: her warmth, humour and professionalism make this a most welcoming hotel'. Praise comes from many Guide readers this year for the white-painted dower house which she has extensively refurbished. Overlooking the River Garry, it stands in peaceful grounds at the entrance to the Pass of Killiecrankie, 'gateway to the Highlands'. 'The staff rushed out to help with our luggage; the atmosphere was welcoming and relaxed.' 'Our ground-floor suite was spacious and beautifully furnished; hot-water bottles at turn-down.' In the handsome, candlelit dining room, tables are well spaced; 'no muzak, thank goodness'. Chef Mark Easton's modern British cooking was found 'consistently excellent' in dishes like terrine of pork, hare and pigeon; sea bream, seared monkfish cheek and cockles, potato and onion rösti. Special diets are catered for. 'Breakfast was even better': 'freshly squeezed orange juice, porridge, very good bacon and sausages, excellent toast and world-class coffee'. There is a 'lovely garden where you can sit during the long summer evenings'. Much wildlife - roe deer, red squirrels, birds, etc - is in the grounds and beyond. Pitlochry Festival Theatre is nearby. 'Our children loved the games room.' (Roland and Diana Fernsby, Alan and Edwina Williams, Bob and Brenda Halstead, Thomas Gibson)