We are pleased to announce we are reopening.

Self-catering 4th July.

Hotel 15th July.

Cleaning procedures have been put in place to adhere with Government guidelines.

Our rooms can be accessed from the outside with no requirement to go through the hotel.

There is a pretty courtyard and large garden where you can relax.

If you prefer to have breakfast in your room we will be offering a limited breakfast menu.

The restaurant will also be open.

We look forward to seeing you!



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Tel: 01556 650 233 |

Lamb with garlic and stuffing

Method for Lamb

Place leg of lamb in roasting tray. Make small incisions & push in slice of garlic. Sprinkle lamb with rosemary dried or fine. Cook in hot oven uncovered for approx 1 hour. Make gravy with juices.

Ingredients :

  • 1lb frozen spinach.
  • 3 slices of bread into breadcrumbs.
  • ½ lb diced apricots.
  • Salt & pepper.
  • 1 onion diced.
  • 1 beaten egg.
  • Grated nutmeg

Recipe :

  • Defrost spinach; add onion, apricots, breadcrumbs, salt & pepper and nutmeg. Beat egg and mix together.
  • Put in greaseproof dish and cook on low medium heat for 20 mins.
  • Can be cooked beforehand and reheated, and freezes well.



We arrived after coming down from the highlands to be met by Richard, and shown to a sumptuous HUGE bedroom with wonderful canopied bed, and a room the size of a dance hall with amazing decor. Seeing the rest of the farmhouse with dining room, sitting room, snooker room was fantastic. Great selection of drinks in the honesty bar, and the breakfast was....huge! A fantastic evening and stay all round, can't recommend this place enough. Will definitely be back soon.
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee