Monachyle Mhor Hotel
Monachyle Mhor is a small family run luxury bolthole. Each room is individually designed using the best of both old and contemporary furnishings.
The restaurant prides itself on using the best of what it can gather within a 30 mile radius. The farm the hotel sits in provides all the beef, lamb, venison and pork whenever possible. We have our own organic gardens and the chefs can often be seen out foraging for wild fungi and fauna.
Tom Lewis has been in the kitchen and running the hotel for the last 10 years, which he took over from his parents, Rob and Jean Lewis. Now his brother Dick and sister Melanie are also involved in the business and have helped establish the other business Mhor Bread, Mhor Fish, Mhor Farm and Mhor Tea. The restaurant has a daily changing dinner menu, all the fish being sourced direct from the boat and delivered overnight, including hand-dived scallops from Shetland and Orkney and fresh oysters from Tongue. The style of the food is modern Scottish but always striving to evolve and give good value for money.
Average price per head for lunch is £28.00 and for dinner is £46.00
Monachyle Mhor is a well-established "destination" restaurant. It could hardly be otherwise as the loch-side road is a single track winding through spectacularly beautiful scenery, and the food is outstanding. Sourced as far as possible either from their own farm and surrounding countryside, or named suppliers, the raw materials are handled with great skill and commitment to produce memorable dishes of sublety and complexity. Well worth the detour.
Arctic char, Shetland mussels, brown shrimps, razor clams, braised baby gem:
"A bowl shaped dish containing a fragrant broth, with a base of braised baby gem, layered mussels, brown shrimps and pieces of razor clam, and topped with a crispy skinned rectangle of char. Aromatic and appealing." "Absolutely superb seafood; fresh, fresh, fresh." "A fragrant, fishy broth, correctly reduced and with a hint of saffron adding depth of flavour." "A delicious combination of flavours and textures. Mmm." "Displaying excellent creative skills, with spot on timing."