The Airds Hotel & Restaurant
With roaring fires in the lounges and and views of Loch Linnhe and the Morvern mountains behind in the restaurant you will not forget you are in remote, rural Scotland. Head chef Paul Burns' daily changing menu is a roll call of Scottish produce and includes local oysters, salmon, scallops, turbot and venison. Paul, awarded Scottish National Hotel Chef of the Year 2009, marries breast of squab pigeon with foie gras while roasted turbot is given a sesame crust and served with chive veloute. Tastebuds are further satisfied by raspberry and Drambuie ice cream or vanilla mousse. There is an efficient, pleasing service in the 32 cover restaurant and the well stocked cellar houses affordable, bottles from all regions. Gastronomic weekends at the hotel include cookery lessons with the head chef.