Good Hotel Guide Review
With ‘wonderful views from the terrace, and handy for the ferry terminal’, Leslie and Margaret Crane’s hotel looks out across Oban Bay to the isles of Lismore and Mull. It was from Mull that Dr Johnson and Boswell sailed in 1773, sitting on the ferry floor, to find in Oban a ‘tolerable inn’. They would do better today. The stone manor house, built in 1780 for the Duke of Argyll, has cosy period interiors, a lounge replete with comfy sofas. Bedrooms, on the snug side, display a warmly traditional style, some with antiques. Posh toiletries and binoculars are supplied. One of two larger sea-view rooms would be first choice. Guests can lunch in Nelson’s bar, on West Coast fish pie, deep-fried haddock, pea and mint risotto. At dinner, items from the five-course fixed-price menu can be ordered individually. Award-winning chef Gerard McCluskey uses local meat and game, freshly landed fish, organic fruit and vegetables, in such dishes as pepper-crusted Argyll venison, mixed vegetable pearls, consommé, red chard and pommes purée; squid ink tagliatelle, mixed seafood in creamy mussel sauce. A ‘hearty’ breakfast brings oak-smoked salmon and Inverawe kippers. (C and PB)
Argyll and Bute
11. 1 on ground floor.
all year except 24–26 Dec.
lounge, bar, restaurant, free Wi-Fi, in-room TV (Freeview), wedding facilities, 1½-acre grounds, private car park, deep water mooring, access to nearby gym and golf.
traditional in bar and restaurant.
not under 12.
allowed in bedroom by arrangement, not unattended, not in public rooms.
Amex, MC, Visa.
per room B&B £140–£295, D,B&B £230–£393. Set dinner £49, all dishes available à la carte.