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