The Courier & Advertiser (Angus and Dundee)
LAP OF LUXURY
You can live like royalty – or a clan chief – in the stunningly restored Mingary Castle on the west coast, writes
To be honest, I don’t really want to tell you about Mingary Castle – because this might be one of the most special places I have ever found. Many years ago on a Calmac boat I sailed from the Tobermory Highland Games to Kilchoan Highland Games, and in the distance I could see a castle. It looked golden as it basked in the sunshine, and it enchanted me and I wanted to come back to visit. Little did I know that some years later I’d be here, for the experience of – and I’m not one for hyperbole – the trip you will talk about for a lifetime.
Mingary Castle is perfect. From the kind, but relaxed, staff that you’ll get to know by name, to the battlements outside your fourposter bedroom. To baths big enough for two, and dressing gowns fit for royalty.
If you can afford one holiday this year, or next, make your way to Mingary. If you can take as many holidays as you like – you will not be disappointed. This is not Scotlandclass, this is world class.
Mingary was built in the curtain style in the 13th Century and is now part of the ever peaceful Ardnamurchan Estate.
A multi-million-pound refurbishment has taken the castle from the drafty place it once was, to the most tastefully restored luxury accommodation. Its restoration was completed in 2016, and in 2021 it opened as a hotel and restaurant.
It has a few overnight guests in its four rooms and one beautiful self-contained flat. Each person is made to feel as though they are coming home, as though they belong.
General manager Jessica Thompson is the co-owner with partner Colin Nicholson, the chef patron.
The couple are not only focused on putting the castle on Scotland’s culinary map, but as Jessica said “making sure people have a very special stay with us”. And she is genuine.
Both Jessica and Colin hail from the islands – and have spent time getting to know the
THIS WAS NOT A MEAL – THIS WAS INDEED AN EXPERIENCE NEVER TO BE FORGOTTEN
hospitality industry – so they know how to make your stay memorable.
The castle boasts majestic views of the Atlantic Ocean from its original battlements with 360 degree views of the peninsula. Ships sail by as you are sleeping.
And not only is the holiday to Mingary Castle something to cherish in its own right – there is also so much to explore in Ardnamurchan, on your moat-step.
Ardnamurchan is the most westerly point on the UK mainland – it has a communityowned lighthouse and rural living to prove it.
To get here you will likely need to take a boat, although you can “drive round”, increasing your journey by more than an hour.
The day before we arrived, the local beach at Sanna Bay had been named one of the best in the UK. We reckon it was undersold. We basked in the afternoon sunshine, and picnicked on local produce.
The lighthouse, the lighthouse-keeping sheep dogs and the cafe still fitted out as a kitchen are so interesting to view.
We enjoyed local cafes, walks in wilderness, through the almost endless day of a Hebridean summer. A trip to the post office passed a beautiful hour watching people come and go with local gossip, and tourist chat in the sunshine.
Nearby at Puffin Coffee there are delicious toasties on offer, and outstanding coffee.
We started both days soaked in rain but, as our waitress said at breakfast, “it will be sunshine by lunchtime”, and it was.
Our day ended on a high, as I tasted the limited-edition Champagne cask whisky they’ve just released.
That followed what can only be described as the most beautiful, thoughtful, local and fulfilling meal.
This was not a meal – this was indeed an experience never to be forgotten.
Nothing can top the dinner – from oyster ice cream, to a langoustine fish course with a bisque that we found ourselves trying to discreetly lick from the plate (not that anyone would have criticised).
A sourdough bread course with homemade to-die-for butters, and a main course of flat iron steak. There was a beetroot course and an outstanding cheese fondue. A chocolate ganache, macron, nougat and a fruit jelly were the offering on the tripartite dessert.
Every taste was distinct. From the micro petals, to the seaweed powder, it wasn’t just the food, its presentation and gorgeous sumptuous taste. Colin Nicolson is not simply a chef, he is a master craftsman.
We were there for two days, but it has satisfied us for a lifetime. It was perfect.