Kinloch Lodge - home from home
Half a mile away, tucked away across the Loch, we spotted what was to be our hideaway for the next four days. Ten minutes later we were being greeted by the duty manager, a charming Scottish lady called Mary. 'Let me show you round before I show you to your room', she said and with enthusiasm she showed us the dining room, the bar and two very inviting and comfortable sitting rooms. Antiques abounded, as did sporting trophies, paintings, books and family portraits. What with the roaring log fires there was an unmistakable atmosphere of welcome and informality which is what sets Kinloch Lodge apart.
But you may be wondering, these family portraits? Kinloch Lodge has been in the McDonald family for some 300 years, and the home of Lord and Lady McDonald for the last 35 years. It was then that they had the idea of sharing their beautiful home with guests, and so Kinloch Lodge Hotel was born.
The house was originally built as a hunting lodge in the mid 16th century, nesting between the foot of Kinloch Hill and the Loch Na Dal foreshore. Apart from tasteful extensions it has changed very little over those two and a half centuries.
About 40 meters away from the Lodge is South House, where 7 out of the 14 rooms are situated. The entrance hall to South House, where we were sleeping, had that welcoming aroma of a log fire, as did the sumptuous sitting room. It is difficult not to use superlatives about everything, but I suppose the service, where nothing was too much trouble, and the effortless way we were made to feel at home (if only) stood out.
The other essential ingredient of an enjoyable and memorable holiday is the cuisine where again the hotel distinguished itself. The dining room, like everywhere else, was discreetly luxurious - everything you would expect from an hotel chosen by Conde' Naste as one of the best 25 small hotels in the World. The dark green walls were a perfect backdrop to the family portraits, with white table linen and vintage silver cutlery to complete the scene. But here again informality was the order of the day. There were 35 or so guests ranging in age from mid 20s to mid 80s. Ties and jackets, yes, but there were also guests dressed more casually - it didn't seem to matter, but it all fitted in to the informality.
Breakfast had all the expected on the menu including the Scottish specialities of kippers and porridge, not to mention Black Pudding from Stornaway.
But dinner was the 'piece de resistance'. There are usually 'amuse- buches', 4 starters, 5 main courses, and 4 puddings plus cheese and biscuits. These gastronomic delights are rounded off with coffee and mints, and mouth-watering memories – Plockton quail filled with roast vegetable and honey mousse, wrapped in pancetta, served with soft quail's egg, with port and orange reduction.
And that was just for starters! This was followed by deboned young grouse wrapped in parma ham, filled with grouse and venison mousse, served with celeriac puree, spinach with a grouse and port sauce and prunes marinated in port. The fish dishes were equally as memorable, as indeed were the vegetarian choices.During dinner each table was visited by a casually dressed Lord McDonald "Hello, I'm Godfrey McDonald - I hope you're enjoying your meal", he said with genuine interest. We certainly were. All this delicious food was coming from the kitchens, newly refurbished and state of the art, run by Marcello Tulley, Roux brothers-trained and arguably one of the finest chefs in the land. His menus change daily and always have the most imaginative dishes. He thrives on experimenting with new tastes and textures and never disappoints. Wherever possible all the ingredients are sourced locally, fresh, and organic if available.
He works closely with Lady Clair McDonald, the world-renowned cook and champion of local fresh food and produce and a sustainable environment. Apart from writing 17 cookery books over the past 25 years she has given demonstrations all over the world and has appeared on radio and TV many times, including having her own cookery series. Between them she and Marcello produce the most exciting dishes. Apart from his 7 years with the Roux brothers, this unassuming and friendly man of 38 has had wide experience of the food industry, developing many innovative ways of preparing and keeping food, many of which are used internationally. Like an army marching on its stomach, so does an hotel thrive, or fall, on its restaurant - and this one is thriving.
A description of Kinloch Lodge would not be complete without referring to many of the other skills Clair has. Apart from winning many medals and awards for the hotel and for her culinary skills, she works tirelessly for the Royal Highland and Agricultural Society of Scotland, being its current Chairman, and promotes Scottish produce all over the UK. and abroad. She also has a separate fully-fitted kitchen where she regularly gives half day demonstrations of at least eight dishes, all the menus being original. After the demonstration participants have the opportunity to talk to her and taste all the dishes. This is all for the very reasonable fee of £42.50 which also includes a light lunch. Claire also produces a range of her own foods which are available at Kinloch Lodge and also at most large stores, and she also has an award-winning on- line shopping facility.
Apart from the demonstrations there was time to get out and about, exploring the island and its staggering coastal views and walks. Very bracing! So it was great to get back, freshen up and sink down in front of one of the blazing log fires, with either a cup of tea or a glass of your favourite tipple. Oh! And I forgot. In case you should still feel hungry a 3-course lunch is served with the same flare as dinner, and there is also a full afternoon tea available. Good luck!
At the end of our stay,all too short,we had an early and hearty breakfast and were waved off by Mary. 'Do come again" she called. We most certainly will.
Special offer
Kinloch Lodge's wonderful winter offer includes a fabulous 5-course dinner, bed and breakfast with prices starting from £99 per person per night. Stay for 3 nights and enjoy a complimentary lunch or afternoon tea during your stay, on a day of your choice.
Kinloch Lodge
Sleat
Isle of Skye
Scotland.
IV43 8QY
http://www.kinloch-lodge.co.uk/
