Good Hotel Guide Review
Sit on the decking at this former 17th-century coaching inn overlooking Loch Glendhu, and watch basking seals – or supper being landed on the old ferry slipway. Owners Tanja Lister and Sonia Virechauveix are ‘wonderful, charming, full of energy, completely focused on keeping the hotel’s edge’, writes a regular visitor this year. The staff are ‘clearly part of a large family with shared values and a focus on guests’. The interior has a stripped-down look, ‘almost Scandinavian in style’, bare floorboards, wood-burners, loch views through big windows. Most bedrooms are in the main house, but the best are the four in the annexe, Willie’s Hoose – one that can sleep four, one with wheelchair access, all facing the loch. Limited Wi-Fi is a fair trade-off for vast, empty beaches and a star-filled dark sky. Jo Christison’s food has a simplicity which allows ingredients to shine. ‘They work closely with local suppliers – the pigs are exercised on a beach, and so on.’ Lobsters, langoustines and crabs are creel caught, mussels rope grown, scallops hand dived. A ‘magnificent shellfish bisque’ was enjoyed at lunch. ‘We are keen to return for a longer stay.’ (Robert Gower, and others)
11. 4 in annexe, 1 suitable for disabled.
lounge, bar, restaurant, free Wi-Fi in bar and lounge, 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.
allowed (£10 a night to a max. £40 a stay), but not unattended in bedrooms.
per room B&B single £79–£120, double £120–£190. À la carte £45.