Ho­tel Re­view: Ske­a­bost Ho­tel

No.1 set off to the Isle of Skye in search of some tran­quil Scot­tish lux­ury...

No. 1 Magazine - - CONTENTS - Ske­a­bost House Ho­tel w. ske­a­bostho­tel.com t: 01470 532202

The Isle of Skye isn’t ex­actly a 20-minute jour­ney from the cen­tral belt, so a night or two away at Scot­land’s largest He­bridean is­land def­i­nitely re­quires a lit­tle more plan­ning. But as the say­ing goes, ‘any­thing worth do­ing is worth do­ing well.’ As No.1 dis­cov­ers, those will­ing to make the jour­ney will be re­warded hand­somely. De­spite be­ing born and bred in Scot­land, this was our first ever jour­ney to Skye...

A Scenic Adventure

We set off from Glas­gow, tak­ing in the stun­ning views through Loch Lomond and Glen­coe as we went. The ho­tel it­self is 50 min­utes across the Skye Bridge, along the main road to Portree, which winds along the base of the Cuillins. We broke up the jour­ney slightly by stop­ping off in the small town of Broad­ford for some ex­plor­ing. Next stop, our des­ti­na­tion.

The Ho­tel

Orig­i­nally a Hunt­ing Lodge in 1870, the ho­tel now has its own nine-hole golf course and a river of sal­mon and sea trout sur­round the ho­tel –which is idyl­li­cally set in the area of Loch Sni­zort. Warm and friendly staff checked us in upon our ar­rival – we were also given a small tour of the ho­tel be­fore be­ing shown to our room. The mix of the tra­di­tional build­ing and mod­ern style in­te­ri­ors gives Ske­a­bost that magic touch. Af­ter all, Kanye West did stay here to shoot his mu­sic video re­cently – so if it’s good enough for Kanye, it’s good enough for us. As we en­tered our room, we knew we were go­ing to be in for a real treat. The room was very spa­cious, dec­o­rated with rich red and brown tones, which cre­ated an ut­terly cosy vibe. It was com­pleted with a four-poster bed, which we can con­firm was very dif­fi­cult to get out of the next morn­ing.

The Food

Af­ter much de­lib­er­a­tion we started with a hearty bowl of tomato, red pep­per and lentil soup, and the tem­pura bat­tered king prawns and oys­ters. For the main event, I went for the seared chicken breast which was served with hag­gis bon bons, mashed potato, car­rot puree and fin­ished with a gen­er­ous helping of home­made pep­per­corn sauce. The chicken was cooked to per­fec­tion and the com­bi­na­tion of hag­gis bon bons and pep­per­corn sauce was per­fect. My part­ner went the duo of beef, a seared fil­let and a braised feather blade, which was served with pomme puree, shal­lots and red wine jus. I was as­sured that the beef re­ally did melt in the mouth – so much so that the dish was de­mol­ished so quickly that I didn’t even get to taste it – al­ways a good sign. We even­tu­ally made room for our third and fi­nal course. I de­cided to go with the white choco­late par­fait – served with al­mond sponge, blue­berry, ap­ple and thyme coulis. A light but fill­ing dessert! My part­ner went for sticky tof­fee pud­ding, which came with spiced plum ice-cream – a great op­tion for any­one with a se­ri­ous sweet tooth, the spiced plum ice-cream re­ally com­pli­mented the sweet­ness of the sticky tof­fee pud­ding. To fin­ish our meal, we sank into a comfy sofa while en­joy­ing a glass of red wine and a wee dram from the ho­tel’s huge whisky se­lec­tion, in front of the roar­ing fire. It was the real def­i­ni­tion of cosy am­biance.

Over­all Ex­pe­ri­ence

Af­ter a night of what we can only de­scribe as lux­u­ri­ous, we made our way down to the restau­rant to have break­fast – both opt­ing for the full Scot­tish break­fast, made from lo­cally sourced in­gre­di­ents. With bel­lies full, heads well rested and bat­ter­ies well and truly recharged, we got ready to set off on the jour­ney home... but we did not want to leave Ske­a­bost.

We stayed in a Su­pe­rior Plus Room...

The sit­ting room where we re­laxed with a wee dram...

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