Good Hotel Guide Review
‘An experience not to be missed.’ A four-mile track skirting Loch Voil in the Trossachs national park leads to this pink-painted 18th-century stone farmstead, where Tom and Lisa May Lewis run their restaurant-with-rooms. Inside, ‘a delightful warren of corridors and imaginatively used spaces’ is creatively decorated in shades of grey. Handsome bedrooms are a quirky mix of rustic pieces and contemporary furnishings and artwork; Sprocket has a large bed on a raised platform giving views of the hills and lochs. Head chef Marysia Paszkowska’s ‘beautifully cooked’ dishes use produce from the family farm, venison from the hills, Isle of Mull scallops. ‘Never before have I admitted to enjoying a turnip!’ Sandwiches and freshly baked scones are available all day.
15. 4 on ground floor, 9 in courtyard, and two self-catering rooms.
all year apart from a few midweek closures in January.
sitting room, bar, conservatory restaurant, free Wi-Fi, in-room TV, wedding facilities, garden.
all ages welcomed.
allowed in 3 bedrooms, bar and lounge.
Amex, MC, Visa.
per room B&B £195–£360 per person. Set menu £65.