Kilcamb Lodge Hotel
“Refined, balanced cuisine in an equally refined setting” - AA Inspector
Our Inspector's view
Standing on the shore of Loch Sunart in 22 acres of sumptuous grounds, Kilcamb offers unruffled tranquillity and seclusion, the journey alone providing a delightful taste of the wild Ardnamurchan Peninsula in the Scottish Highlands. With just 12 rooms, the Georgian house delivers old-school, country-house comforts with plenty of tartan and plush, cosy furniture but avoids being twee with just the right amount of contemporary touches. This style carries on all the way through to the elegant dining room, with its floral curtains, fresh flowers at each table and candles in the evening, but nothing is too fussy – the linen is crisp and the cutlery and glassware sparkle. The views of the loch from here paint an unforgettable backdrop to classically influenced cuisine that comes with a modern interpretation and some international influences. The dishes are served by the friendly staff ensuring a comfortable and quality experience. Head chef Gary Phillips provisions the larder from local crofts, estates and fishing boats, one of which, The Kirsty Ann, lands a mixed catch and provides great ingredients that are showcased in noteworthy seafood dishes, such as in the starter of smoked mackerel cannelloni with apple and wasabi sorbet, and seaweed mayonnaise – a bold combination of well-ballanced ingredients that are handled carefully; the salty, creaminess of the mayonnaise and the heat of the sorbet work delightfully together. The assiette of salted cod and potato soufflé, salmon, scallops and sea bass is a great interpretation of the classic Portuguese bacalhau - it’s prepared with care and attention to detail, producing a well thought out and fresh dish. The vanilla pannacotta dessert with basil biscuit and strawberry sorbet draws together the themes from the menu: a light and well-balanced dish with crisp buttery biscuits and shavings of white chocolate that add a little touch of indulgence.
Facilities – at a glance
- Seats: 40
- Private dining available
- On-site parking available
- Wheelchair accessible
- Steps for wheelchair: 2
- Assist dogs welcome
- Closed: false
- Wines under £30: 18
- Wines over £30: 50
- Wines by the glass: 10
- Cuisine style: Modern Scottish, Seafood
- Vegetarian menu
Also in the area
About the area
Apart from the Orkneys and the Shetlands, Highland is Scotland’s northernmost county. Probably its most famous feature is the mysterious and evocative Loch Ness, allegedly home to an ancient monster that has embedded itself in the world’s modern mythology, and the region’s tourist industry. Monster or no, Loch Ness is beautiful and it contains more water than all the lakes and reservoirs in England and Wales put together. The loch is 24 miles long, one mile wide and 750 feet deep, making it one of the largest bodies of fresh water in Europe.
At the very tip of the Highlands is John o’ Groats, said to be named after a Dutchman, Jan de Groot, who lived here in the early 16th century and operated a ferry service across the stormy Pentland Firth to Orkney. In fact, the real northernmost point of the British mainland is Dunnet Head, whose great cliffs rise imposingly above the Pentland Firth some two miles further north than John o’ Groats.
The Isle of Skye is the largest and best known of the Inner Hebrides. Its name is Norse, meaning ‘isle of clouds’, and the southwestern part of the island has some of the heaviest rainfall on the whole of the British coast. Despite this, it’s the most visited of all the islands of the Inner Hebrides. It’s dominated from every view by the high peaks of the Cuillins, which were only conquered towards the end of the 19th century.
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