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Hotels in Fort William

Inverlochy Castle Hotel
Torlundy
Fort William
Highlands

PH33 6SN | View map
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Nestling in the foothills of the mighty Ben Nevis, Inverlochy sits amidst some of Scotland's finest scenery.

Inverlochy was built in 1863 by the first Lord Abinger, near the site of the original 13th century fortress.

The dedicated staff personify the Relais and Chateaux standards of service and attention to detail.

All the 17 bedrooms have everything you could need for a comfortable stay, the food is prepared from seasonal meat and vegetables, some from the estate and with a wine cellar to complement the superb dishes, it makes for a gastronomic experience.

Details

Ratings/Awards: AA 4 Red Stars
RAC 4 Star Gold Ribbon
STB 5 StarsDeluxe
Number of Rooms: 17
Number Ensuite: 17
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Restaurant

Name: Inverlochy Castle Restaurant
Cuisine: Modern British
Chef: Matthew Gray
Awards: 3 AA Rosettes
1 Michelin Star

For menu click here

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Facilities

Parking
Room Service
Tennis Court - Horse Riding & Fishing
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:


SAMPLE DINNER MENU

CARAMELISED SKYE SCALLOPS WITH DU PUY LENTILS…
…AND CHICKEN OYSTERS
ISLE OF BARRA CRAB WITH A CAVIAR STUFFED POTATO
ORGANIC SALMON BOUDIN WITH LOCAL PRAWNS AND A MANGO FOAM
OVEN BAKED SADDLE OF RABBIT, TARRAGON AND A ROOT VEGETABLE PAVE
A PRESSE OF FOIE GRAS AND HOMECURED BRESSOLA WITH YOUNG ARTICHOKE

*** *** ***

CRISPY TRANCHE OF LINE CAUGHT SEA BASS, PARMESAN RAVIOLI AND BEETROOT
PAN FRIED ESCALOPE OF TURBOT WITH A HAZELNUT GNOCCHI AND PERIGORD TRUFFLE
BRAISED SHIN OF SCOTTISH BEEF, HORSERADISH CRUSTED WITH WILD MUSHROOMS…
…AND QUAIL EGG
SLOW COOKED LOIN OF VENISON WITH A FIG CARPACCIO AND BRAISED BACON
HERB POACHED VEAL FILLET WITH ITS OWN SWEETBREADS

*** *** ***

A SELECTION OF CHEESES WITH OATCAKES AND HOMEMADE WALNUT BREAD
CINNAMON CRÈME BRULEE LIGHTLY WHIPPED WITH A PINEAPPLE COMPOTE AND CRISP
CHOCOLATE TRUFFLE BEIGNET WITH A PAIN D’EPICE ICE CREAM AND BASIL MOUSSE
HOT RHUBARB SOUFFLE WITH RHUBARB TIRAMISU AND LEMONADE
A TRIO OF SORBETS WITH FRESH FRUIT AND LIME SYRUP
BANANA AND LEMON TATIN WITH A LIME PANNACOTTA

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