Isle of Eriska Hotel, Spa & Golf

The Buchanan-Smith’s hotel is in the dream location of a private 330 acre island devoted to Scottish hospitality. Scottish baronial in style, the 19th century pile is comfort personified, with constantly burning fires, wood panelling and the art deco library set aside for whisky drinkers. Lauded chef Robert MacPherson has been cooking at the hotel for a decade and creates imaginative dishes using local produce (some from his kitchen garden) with an emphasis on fish and game. Mull scallops with lobster Charlotte or saddle of rabbit with a mustard seed velouté might be followed by duck with a rillette pithivier and monkfish with pork belly and spiced lentils with an apple millefeuille to finish. The wine list has an admirable ‘no overpricing’ policy.

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