Good Hotel Guide Review
‘Spectacular views’ across Loch Linnhe to the Morvern mountains are available from some of the rooms, from the fine-dining restaurant (Relais & Châteaux), and from the waterside gardens just across the road from this former ferry inn. ‘The fairly simple exterior belies the warm, comfortable interior,’ write trusted Guide hoteliers on a busman’s holiday. Bedrooms have traditional and contemporary furnishings, designer fabrics and complimentary whisky mac. Prices are high, and a reader felt unforgiving after a chaotic night, when the ship seemed rudderless, but owners Shaun and Jenny McKivragan really care. Lounges and suites have been upgraded and, in the kitchen, Calum Innes creates dishes such as lemon and basil-crusted brill, linguine, cucumber, oyster, caviar beurre blanc, as well as tempting plant-based options. One guest felt it was ‘a little elaborate when staying four nights’ and was very fish heavy, another relished ‘every beautifully presented bite’. Breakfast proved ‘equally delicious, from freshly squeezed fruit juices to the bannocks, smoked haddock to free-range eggs’. (Carol Bulloch, and others)
Argyll and Bute
11. 2 on ground floor, plus 2 self-catering cottages.
all year, restaurant closed Mon/Tues Nov–end Jan (open Christmas and New Year).
2 lounges, conservatory, whisky bar, restaurant (vegetarian menu), wedding facilities, in-room TV (Freeview), spa treatments, ½-acre garden, unsuitable for disabled.
all ages welcomed, under-2s free, extra bed £85 a night with high tea, no under-8s at dinner.
allowed in bedrooms by arrangement (£10 per night, not unattended) and conservatory.
Amex, MC, Visa.
D,B&B doubles from £370, singles from £335. Set-priced dinner £70.