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Inverness Area
Accommodations
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Your travel source with a personal
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This is one of my favorite cities in the Highlands. Jim


| The Bunchrew House Hotel is steeped in
history and tradition. This beautiful 17th century Scottish mansion stands
in 20 acres of landscaped gardens whose wall is lapped by the sea in the
Beauly Firth. It was built by Simon Fraser, the eighth Lord Lovat, whose
marriage to Jean Stewart in 1621 is commemorated by a stone marriage lintel
above the fireplace in the drawing room. Magnificent views from the hotel
include the Black Isle and Ben Wyvis. While the dining room - filled with
contemporary paintings of the Frasers - overlooks the sea. Traditional
cuisine includes prime Scottish beef, fresh lobster and langoustines, local
game and venison, and fresh vegetables cooked with herbs from the hotel’s
own herb garden. These superb dishes are complemented by a comprehensive
wine list. Fourteen comfortable guest rooms include two with luxurious
four-posters and one with a sumptuous half-tester; all are furnished to an
extremely high standard. This is an area offering a number of outdoor
sporting activities and a diversity of castles, glens, gardens, and, of
course, the intriguing legend of the Loch Ness Monster.
For additional information about this hotel, or to make a
reservation, click on
Getting Away Accommodations Information and Reservations. |
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| Corriegour Lodge - One of the first
things to say about Corriegour Lodge is that it is situated in one of the
finest and most dramatic settings in the Great Glen - an area famed for its
outstanding natural beauty. The location is something the owners, Ian and
Christain Drew, enthuse about with a great passion, a passion, incidentally,
that is apparent in every aspect of their business. Refreshingly, their aim
is to provide guests with the modern comforts of today with the standards
and service of yesteryear - without charging a premium for it. They describe
the hotel as a 'total experience', a retreat where guests can come and relax
and enjoy the sheer beauty and tranquility of the area. An integral part of
this 'experience' is the dining, which, by all accounts, is show stopping.
Head Chef Ian is one of Scotland's youngest, most talented chefs and he is
of course spoilt by the abundance and quality of the area's natural larder.
For the finale guests may be treated to a rare sighting of Lizzie, distant
cousin of Nessie, who is believed to lurk in the loch below (or is it
perhaps a case of just one whisky too many). An excellent new addition to
Best Loved.
For additional information about this hotel, or to make a
reservation, click on
Getting Away Accommodations Information and Reservations. |
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| Coul House Hotel - The ancient
Mackenzies of Coul picked the supreme situation for this secluded country
mansion, with magnificent, uninterrupted views over forest and mountain. The
hotel itself offers high standards, friendly service and a warm Highland
welcome. The candlelit Mackenzie's Restaurant and Tartan Bistro are
appointed for 'Taste of Scotland' cooking, which is personally supervised by
head chef, Karl Taylor, who has been at Coul for many years. Smoked seafood,
fresh salmon and succulent roasts are on the menu. The wine list is equally
superb, and the Mackenzie’s Bar has a fine selection of single malts. The
three elegant lounges all have log fires. The bedrooms are individually
designed and decorated, and thoroughly well equipped. The hotel is a
favorite with anglers and golfers. It has salmon and trout fishing nearby,
and offers a 5-course golf package that includes Royal Dornoch. Using the
hotel as a base you can easily cruise Loch Ness, visit Macbeth’s Cawdor
Castle, or sail to the Summer Isles. You can also pony-trek and go on guided
‘Insight’ rambling, or follow the Highland Heritage Trail.
For additional information about this hotel, or to make a
reservation, click on
Getting Away Accommodations Information and Reservations. |
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| Culloden
House is a gracious Georgian mansion, refurbished in 1788 incorporating
a fortified mid-16th century castle, set in 40 acres of stately parkland. As
early as 1730, the Forbes family established a tradition of fine
hospitality. On arrival guests could refresh themselves with a pint of fine
claret, and stay the night if they chose to. They always chose to. The
house's history features spies, sieges, proud Highland chieftains and
romance. Bonnie Prince Charlie buckled his sword as he dashed from the house
to fight his last battle. The recent guest list includes politicians, film
stars and royalty. The house is decorated and furnished in Palladian style.
The main rooms feature ornate Adam plasterwork and fireplaces. Here you can
listen to Scottish folk music played on pedal harp, bagpipes and clarsach.
Bedrooms are appointed to a very high standard, many having four-poster beds
or tester. Dinners are a delight, featuring fresh and smoked Scottish game,
meat, fowl and produce cooked and presented imaginatively. Close by are
Culloden Battlefield, the Highland glens, Cawdor Castle, Clava Cairns, the
Caledonian Canal and 35 golf courses. Dolphins wait near Inverness harbor,
and so may something else in Loch Ness.
For additional information about this hotel, or to make a
reservation, click on
Getting Away Accommodations Information and Reservations. |
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| Located just three miles from Loch Ness,
Dunain Park Hotel was originally a shooting lodge, built in Georgian
times by the Duke of Gordon, and extended in Victorian times. Edward and Ann
Nicoll have owned and run Dunain Park as an hotel for sixteen years, which
they have upgraded and refurbished to the highest standard. The five
original bedrooms, all with private facilities, were complemented by the
addition of six deluxe king-bedded suites. Open fires in the main lounges
help to create a welcoming atmosphere for guests to relax in. The two garden
cottages, overlooking the walled garden, are fully serviced and furnished to
the same high standard of the main building. Dunain Park's six acres of
gardens and woodlands have recently been replanted with thousands of new
bulbs, trees and shrubs, guaranteeing a glorious display of color and
variety. Mrs. Nicoll is in charge of the kitchen and, with head chef Justin
Sharp, produces an ? la carte menu which changes daily and uses the best
local produce such as salmon, venison and highland beef. Accompanied by soft
fruits, lettuce, vegetables and herbs from the kitchen garden, as well as
home-made jams, jellies and chutneys, the meals prove to be innovative and
irresistible.
For additional information about this hotel, or to make a
reservation, click on
Getting Away Accommodations Information and Reservations. |
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