‘Our stay was a treat from start to finish.’ ‘We cannot speak too highly of it.’ Our readers are impressed by the hospitality at the Allen family’s traditional Scottish country house hotel set amid woods and parkland. An oak staircase leads up from a panelled hall with fireplace and seating, to bedrooms ranging from quite generous in size to positively spacious. The large rooms have chairs, a settee and everything one would expect from a Relais & Châteaux member. Extras include chocolates, fresh flowers, Arran Aromatics toiletries. A junior suite has a four-poster bed, and views over the gently rolling countryside. Other rooms overlook parkland grazed by Highland cattle. Lounges sport open fires, gilt-framed oil paintings, acres of comfy seating. In the dining room, chef Steve MacCallum’s ‘excellent’ daily-changing seasonal menus exploit local game, wild salmon and seafood, Scottish meat, produce from the garden, and the area’s abundant fruit. A typical dish: loin of Perthshire lamb, gratin potatoes, mashed swede and carrot, roast garlic, broad beans, rosemary sauce. Breakfast does not disappoint: everything from bread and jams to sausages made in the kitchen. (RGW, BW)