Bo­clair House Ho­tel

It’s one of the new­est 5-star venues in Scot­land, No.1 just had to check it out!

No. 1 Magazine - - SCOTLAND'S NO.1 FOR LIFESTYLE -

Ho­tel Re­view Scot­land’s No. 1 for

As we ap­proached Bo­clair House Ho­tel on a sunny Satur­day af­ter­noon, we im­me­di­ately knew we were in for a treat. The five-star venue is set in two acres of beau­ti­fully land­scaped gar­dens and the wind­ing drive­way leads you up to the iconic Tu­dor Gothic build­ing which will take your breath away. Even so you will still not be pre­pared for the mag­nif­i­cence you will dis­cover on en­ter­ing the ho­tel.

Upon ar­rival we felt as though we were trans­ported to a luxury get­away, worlds away from any towns or cities – when in ac­tual fact you’re right on the doorstep of a busy town. In­side, the in­te­rior ex­udes charm, ex­trav­a­gance and lav­ish­ness. A friendly and help­ful face was happy to check us in at re­cep­tion and then walked us up the grand stair­case to our suite. The ho­tel is ac­tu­ally made up of 12 unique suites, all in­di­vid­u­ally named af­ter Scot­tish is­lands.

We were stay­ing in the Bute Suite (pic­tured be­low). The Art-deco styled room is flooded with nat­u­ral light, but the real star of the show is the raised free-stand­ing roll-top bath – just like the kind most of us long for. The Bute Suite is super el­e­gant, with mod­ern touches all en­com­passed in Bo­clair’s tra­di­tional set­ting. The room is com­pleted with orig­i­nal cast-iron ra­di­a­tors and a rain-dance shower, it’s the per­fect blend of con­tem­po­rary and tra­di­tional.

We made our way down to the restau­rant within the ho­tel. The place was busy and at­mo­spheric, with a mix­ture of both friends and cou­ples en­joy­ing a de­light­ful din­ner. To start, we went for the Seared Isle of Mull king scal­lops, West Coast lob­ster and lemon ravi­oli and the Carpac­cio of Scot­tish High­land veni­son loin, which was ac­com­pa­nied by pick­led wal­nuts and roast beet­root salad. Both dishes were truly de­li­cious and just what you would ex­pect from a venue that oozes such el­e­gance. Next up was the main event. I set­tled on the honey glazed duck breast, leek and truf­fle spring roll with apri­cot chut­ney and wild mush­rooms which was out of this world. The duck was cooked to per­fec­tion and packed full of flavour. My com­pan­ion opted for the 21-day dry aged fil­let of Scot­tish beef with braised shin welling­ton, smoked potato mash and nat­u­ral pan jus, which was equally as de­light­ful. The beef melted in our mouths and the smoked mash was the per­fect side to com­pli­ment the dish. To fin­ish, we con­quered our sweet tooth with a Scot­tish rasp­berry cranachan souf­flé, which was ac­com­pa­nied by heather honey ice-cream and an oat­meal bis­cuit, and a dark choco­late fon­dant, with hon­ey­comb par­fait and choco­late sauce – both were just as amaz­ing as the rest of our meal. With overly sat­is­fied tum­mies, we then sipped on some in­dul­gent cock­tails. The Grey Goose Le Fizz and Hen­drick’s Slim come highly rec­om­mended. If you’re look­ing for an ex­tremely high stan­dard, friendly staff and exquisite food, then Bo­clair House Ho­tel is the place for you. The ho­tel’s motto is ‘luxury is stan­dard’, and at Bo­clair, this re­ally rings true.

We stayed in the Bute Suite (be­low)

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