- Telephone 01877 384622
- Opening times Mon–Sat noon–11pm; Sun 12.30–11pm
- Bar open Mon–Sat noon–11pm; Sun 12.30–11pm
- Food served Mon–Sun noon–1.45pm, 7–9pm
- Average price £24 (set lunch); £55 (set evening meal)
- Website mhor.net
A boutique hotel hideaway and internationally regarded restaurant in an 18th-century rural farmhouse and steadings, farming their own land and cultivating a kitchen garden.
The mercurial Lewis family were ticking all the boxes long before the boxes themselves became fashionable, offering a boutique hotel hideaway in an 18th-century rural farmhouse and steadings, farming their own land and cultivating a proper kitchen garden that infuses their landmark restaurant with produce as fresh as it can be. This is backed up by a careful choice of butchers and fish suppliers. Award winning head chef Tom Lewis brings out the best in his ingredients with white asparagus, summer truffle, Balquhidder chanterelles and Hollandaise sauce to start followed by the likes of Tamworth Pork fillet and belly, kohlrabi choucroute and wild mushrooms. Desserts don’t slouch with a trio of chocolate mousse (orange, coffee and white cardamom chocolate) worth the hair-raising car journey alone. The décor is as cosy and satisfying with a hulk of old stone walls and windows that open out towards remote Loch Voil. Sunday lunches are great value, but for the full experience a lingering dinner and a night hidden away in Balquhidder in one of the suites around the back beckons.
- Private dining: Up to 16 covers
- No. overnight rooms: 11
- Provides: Children's portions, Children's high chairs, Wheelchair access, Outdoor tables
- Capacity: 43
- Largest group: 24
- Open since: 1991
Reviews & features
Asparagus farming in Scotland overcomes cold climate9 Jul 2012
One of Scotland's most specialist farmers talks about his delicate crops
When Sandy and Heather Pattullo began replacing their potato and cereal fields with rows of asparagus, few locals even recognised the new crop. Now asparagus is one of Scotland’s most eagerly awaited vegetables.
Tom Lewis, chef and co-director of Monachyle Mhor Hotel, on foraging for Chanterelles1 May 2009
It’s normally around the second half of June – around Highland Show time – that I first find enough chanterelles for a single omelette for myself. Just some free-range eggs and a little bit of sage and the first mushrooms of the year. But after that we…