Good Hotel Guide Review
In a ‘wonderful setting’ on the shores of the Solway Firth, Graeme Lamb’s hotel affords spectacular views across the water to Hestan Isle and the peaks of the Lake District. The original 17th-century building, now much extended, is said to have been used by smugglers and built over a vault for stashing brandy for the parson, ‘baccy for the clerk’. Today’s guests are wholly respectable, ‘mostly retirees like us, who return year after year’. The accommodation is ‘first class’, contemporary and comfortable. The rooms to choose, of course, are those with a bay view, although you could do worse than gaze out at the mature gardens. There is casual dining in the bar and the light-filled conservatory (sandwiches, salads, fish and chips). Don best bib and tucker for the formal dining room, ‘no denim jeans, shorts, trainers/walking boots’. Chef Craig McWilliam’s daily-changing menus, including such dishes as fillet of Galloway beef, creamed potato, red cabbage, onion purée, red wine sauce, are bookended by ‘canapés, petits fours and good coffee’. ‘The hotel’s restaurants are well spoken of throughout Galloway.’ Breakfast brings a full Scottish with local haggis, or a buttered Arbroath smokie.
Dumfries and Galloway
20. 3 on ground floor. 1 suitable for disabled.
7 Feb–29 Nov.
2 lounges, cocktail bar, conservatory, restaurant, free Wi-Fi in reception area, in-room TV (Freeview), 3-acre grounds, public areas wheelchair accessible.
all ages welcomed.
allowed in bedrooms, not in public rooms (max. 2 small or 1 large dog per room).
per person B&B £80–£96, D,B&B £95–£130 (min. 2 nights). Set dinner £37–£48, à la carte (conservatory and bar) £30. 1-night bookings usually refused weekends.