Good Hotel Guide Review
A 17th-century coaching inn at the head of Loch Shiel is run as a hotel and well-regarded restaurant by Ina and Kieron Kelly. Bedrooms are traditionally furnished. Superior doubles have a king-size bed, mahogany furniture, ‘a good bathroom’, Arran Aromatics toiletries. A room with Jacobean four-poster comes with extras – bathrobes, fresh flowers, chocolates, whisky mac. Book ahead to dine in the panelled restaurant in the oldest part of the house, hung with paintings by French and Scottish artists. ‘Chef par excellence’ Kieron’s five-course menus are devised daily according to what is available from local suppliers. Typical dishes: organic dry-cured ham with Strathdon blue cheese, walnuts, trinity of beets, soft herbs; roast best end of hill lamb, gratin dauphinoise, Madeira and thyme jus; raspberry, iced mascarpone, orange. Simpler fare is found in the Stage House Bistro, a 1980s extension overlooking a burn, where a blackboard lists such dishes as grilled hake, lemon, caper and herb butter sauce; Highland venison steak with Islay malt whisky and honey glaze. ‘I cannot believe you will get a friendlier welcome or more attentive service than you do here.’ Reports, please.
hotel and bistro mid-Mar–end Oct, 27 Dec–early Jan, restaurant Easter–end Sept.
restaurant, bistro/bar, free Wi-Fi, in-room TV (Freeview), small front lawn, unsuitable for disabled.
in bar, bistro, at breakfast and dinner in restaurant.
all ages welcomed.
Amex, MC, Visa.
per room B&B single £80–£110, double £150–£260. Set menu (in restaurant) 5 courses £55, à la carte (in bistro) £30.
Guide Book Vouchers
This hotel accepts discount vouchers which entitle readers to a 25% discount off their normal B&B rate for a single night’s stay. Each printed copy of the Guide contains six vouchers worth in total about £150.Buy the guide