- 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.
A boutique hotel hideaway and internationally regarded and much-decorated restaurant in an 18th-century rural farmhouse and steadings, farming their own land and cultivating a kitchen garden. Owner and original head chef Tom Lewis has stepped back in the kitchen to let his long-term deputy Marysia Paszkowska take over in recent years. She continues to use the best of Scottish produce selected from a careful choice of butchers and fish suppliers around Scotland, be it Orkney hand-dived scallops, organic Shetland salmon, Angus partridge or Perthshire blackface lamb. The décor is as cosy and satisfying as the food, between old stone walls and windows that open out towards remote Loch Voil.
- 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
Events at this venue
A huge array of activities is on offer at this festival, including baking competitions, theatre, live music and many more activities for kids and adults alike.
Sun 26 May
Times & prices to be confirmed / 01877 384622
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…