Good Hotel Guide Review
In a ‘very beautiful spot’ on the remote, rocky shores of Loch Glendhu, an old coaching inn has been transformed into a modern hotel that takes full advantage of the beauty of its setting. Former owners Tanja Lister and Sonia Virechauveix have just sold to Highland Coast Hotels, but we are assured that no major changes are planned. ‘The relaxed hospitality is the ideal match for the natural beauty outside,’ writes one reader. ‘All the staff we met were very good indeed,’ adds another. Bedrooms have a chic simplicity. Most desired are the loch-facing rooms from which to spy otters, dolphins, golden eagles – and the best are in the annexe, two with balcony. Guests enjoy the views from the terrace, bar and restaurant, where 25-mile menus specialise in the catch you might see landed on the old ferry slipway. ‘Food was first rate. They have much fresh seafood and understand the need to keep recipes simple.’ Typical dishes include hand-dived scallops, fish supper, venison. Veggies have their own menu. Breakfast brings the full Highland, whisky-cured hot smoked salmon, kedgeree, oysters. Walkers can take a picnic and be glad of laundry and drying facilities on their return. (SJ, and others)
11. 4 in annexe, 1 suitable for disabled.
all year except 20 Dec–11 Feb, ring to enquire about Christmas and New Year.
lounge, bar, restaurant (vegetarian/vegan menus), in-room TV (Freeview), small garden (tables for outside eating), area of lounge and dining room wheelchair accessible, toilet not adapted.
from 10 am, in bar and half the dining area.
all ages welcomed, cot £15, extra bed £40.
allowed in bedrooms (£15 a night to max. £60 a stay), and in public rooms.
B&B doubles from £137.50, singles from £100, family from £170. À la carte £50.