Monachyle Mhor

A firm commitment to Scottish ingredients is the calling card of Tom Lewis, the chef-proprietor behind the dining room of this off-the-beaten-track country hotel. With his wife managing front-of-house, Lewis concentrates on the food, which results in such interesting matchings as loin of Glen Almond rabbit with slices of foie gras & a Dubonnet & sultana dressing, or else monkfish tail in a coconut & Shetland mussel broth, Asian greens & crispy fried garlic chips. Desserts maintain Lewis’s love of balancing flavour with a dark & white chocolate marquis served with a carpaccio of pineapple poached in Malibu & lime syrup. Go for lunch when prices are kinder (you can even have soup & sandwiches in the bar) & make the most of the great views of Loch Voel & Loch Doine.