Restaurant at The Ardanaiseig Hotel

Ardanaiseig is one of those dreamlike Scottish baronial castles that were built in remote parts of a thinly populated country by design. But this one is in a class of its own, with a sheaf of Awards to make the point. Improved mobility combined with determination to seek out the best no matter what it takes have worked in favour of places like Ardanaiseig. The setting is West Coast Scotland at its very best.

Chef de Cuisine, Gary Goldie, whose menus include appetizers and pre desserts, works hard at maintaining the carefully created standards of this leading hotel, with much of his ingredients from local sources, not least the seafood. Their own gardens produce top grade vegetables, fruit and herbs, and the bread and chocolates are made in the Castle kitchens.

Rooms sumptuously furnished with antiques are the norm, and the dining room, with its fine paintings and spaciousness makes a stimulating setting for gourmet food, which is amongst the best in Scotland. A typical menu might consist of Stornoway black pudding with foie gras, caramelised apple and beetroot salad, followed by pan-roasted halibut with seared scallops, wilted spinach, chantrelle mushrooms, confit garlic and Sauternes sauce.

A hot chocolate fondant with vanilla ice cream makes an auspicious ending to a meal of this quality, though the auld Alliance is brought together within a plate of cheese from France and Scotland, served with walnut and sultana bread. An international selection of wines pays due homage to the fine food.

After dinner, there is usually a log fire in the library in front of which to enjoy a single malt whiskey from the hotel's selection of over fifty. Be it dinner or longer, a stay at Ardanaiseig is an event that should be enjoyed by everyone of well-tuned sensibilities at least once in a lifetime.