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Staying at Craigadam Country House Hotel

Craigadam is as convenient and central as it is a tranquil and relaxing place to stay for touring in South West Scotland. Just a few minutes from the main Carlisle to Stranraer road (A75) we offer traditional Scottish farmhouse hospitality, extended and made superbly comfortable into a quiet country haven and warm welcome for bed and breakfast guests.

Exclusive Use

Craigadam is available to hire for exclusive use for your special occasion – please contact Celia to discuss your requirements and we’ll be delighted to help make arrangements for you.

Our suites & self catering cottage

Rennie Mackintosh Suite

Charles Rennie MacIntosh Hotel Suite

Inspired by the famous Scottish designer Charles Rennie Mackintosh – one of our nation’s greatest designers of Art Nouveau.

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Chinese Suite

Chinese Style Hotel Suite

Inspired by delicacy and sensitivity of Chinese art belies a culture as famous for fighting as for its cuisine and administrative skills.

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Creole Suite

The Creole Suite at Craigadam

The Creole bedroom brings to mind the Mardi Gras and thoughts of jazz, but above all the calm welcome New Orleans has traditionally offered.

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Indian Suite

Indian Suite at Craigadam Hotel

An attractive room with its own Eastern motif and mascot in the form of its elephant. Furnishings continue this Indian theme, with a luxurious corner bath.

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Scandinavian Suite

The Scandinavian Suite at Craigadam

Clean lines and light colours recalls the Norse heritage that has been part of western Scotland for nearly twelve hundred years.

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Scottish Suite

Traditional Scottish Suite

Galloway has seen the comings and goings of many mighty Scottish Kings and Queens, from Robert the Bruce to Mary Queen of Scots.

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Victorian Suite

Victorian Suite at Craigadam

Thoughts of Queen Victoria come to mind in the Victorian suite when one rests on the grandfather and grandmother brass beds.

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Craigadam Cottage

Self Catering Cottage at Craigadam

Our cosy self-catering cottage has three twin bedrooms, all en-suite, comfortable sitting/dining room and a lovely view of the orchard.

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Warm welcomes as standard

Approached by a winding, half mile long driveway, Craigadam Country House sits against a beautiful rolling countryside backdrop. Behind is 25,000 acres of country estate comprising moorland, woods, lochs and farmland.  The estate is run with conservation and sustainability in mind, and owner Richard looks after over 1000 ewes and a herd of Highland cattle – the produce of which is on sale seasonally in our Country Larder shop. He also organises a variety of outdoor activities such as walking, birdwatching, deer stalking, shooting and fishing for guests looking to get the most out of their break.

Co-host Celia offers staying bed and breakfast guests a home-cooked dinner in our dining room. A stay at Craigadam infuses an atmosphere of relaxation, informality and good humour accompanied with superb, locally sourced cuisine making it a wonderful place to stay for one night, but even better for several days.



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Richard Bath of Scotland on Sunday recently stayed at Craigadam, he was reviewing another establishment and was going to include Craigadam as an alternative but was so impressed with Craigadam that he changed his article to make it all about Celia and Richards magnificent establishment.  Here's what Richard had to say: CRAIGADAM has an enormous number of things to recommend it as a dining destination. There's the warm welcome of owners Richard and Celia Pickup, plus the fact that the majority of the food is organically grown by Richard and sold through their farm shop. Perhaps you might be lured by the fact that the price tag is by no means exorbitant, or by award-winning chef Celia's posh farmhouse comfort food. Or maybe you'll just like the traditional oak-panelled dining room, with its family paintings, views over the Dumfriesshire countryside It's communal dining, with one huge mahogany table seating up to 20 people, just one sitting and no menu. If the setting was a bit grander than most houses, it was nevertheless a bit like going around to friends for dinner, with drinks and chat in front of the roaring log fire in the drawing room beforehand, and another hour and a half of convivial blether over the food. The only other place where I've come across this eating format is Alta, the self-consciously fusty ski-only resort in Utah, which successfully uses it as a ploy to get its stiff-lipped skiers to build bonds which ensure they come back year after year. The downside is the possibility that you might find yourself seated next to someone fantastically boring or irritating. That wasn't my fate, though: as well as two friends who lived locally and had joined me for the evening, the other guests were: a fisherman and his wife, a Canadian over from Vancouver for some rough shooting, a couple just using Craigadam as a base for exploring the area and two Aussies from Brisbane who were tracing their ancestry through nearby churches. All were decent company, all had a tale or two of their day to tell. (Celia's comment - this is always the case, people often worry that they may sit next to someone dreadful, but find the opposite, that conversation is good and they share the most amazing experiences) Just 20 minutes west of Dumfries, Craigadam is a classic Dumfriesshire farmhouse: square, Georgian and obviously put up during the period when money from Hong Kong and the Far East flooded into south-west Scotland. The grounds have a sweeping, Capability Brown style to them, with fields studded with Highland cows and hedgerows infested with partridge. Behind the house is a working farm and 20,000 acres of shooting and stalking, which at this time of year guarantees guests. The farm and shooting have a huge influence on what appears on the plate in the evenings. As well as running the hotel and shoot, the Pickups have diversified into selling organic game and lamb, and have installed a smokery. The result is that virtually everything that's eaten comes from the farm and the shoot. This, in turn, means that the sort of dishes you're likely to be presented with include pheasant, partridge, pigeon, woodcock, venison, duck, rabbit and lamb, with pates and terrines a favourite. It is, in short, a genuine old-fashioned country house shooting hotel We started off with four huge chunks each of hot-smoked salmon off the nearby Solway Firth, which got Walter the fisherman all worked up ahead of his trip to the river Nith the next day.The huge portrait in the dining room of Celia as a child out shooting with her father shows that she is no novice when it comes to working with game and lamb. She grew up at Craigadam and has been cooking its produce since she was in her teens, a fact which became obvious when a main of lamb shank arrived. This is one of the easiest dishes to cook, but the quality of the meat stood out, while the sauce was nicely understated and the vegetables perfectly al dente. This wasn't flashy fine dining, just a sensible portion of decent comfort food to resuscitate guests who've been sightseeing, fishing or on the hills all day. We rounded off with that old farmhouse favourite of bread and butter pudding with a twist. Not only does Celia fry the bread in butter in old-school and dangerously calorific style, but rather than just using raisins or even soaking them in brandy, they're left overnight in a pot of rum. With either cream or proper home-made custard, the end result is a gloriously decadent and alcoholic version of my favourite pudding. If the portion sizes had been very sensible, and the wine very good (you choose your own bottle from a small but impressive and surprisingly inexpensive selection), we were nevertheless too keen on sinking into the sofas in the drawing room with coffee and some dainty petit fours to contemplate the usual Craigadam post-dinner ritual of an hour in the snooker room, which is also the site of a substantial whisky bar and an honesty box. Safe to say I'll leave that pleasure until the next time - because the one thing that's for sure is that there will be a next time.
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