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Hotels in Stranraer

Corsewall Lighthouse Hotel
Dumfries and Galloway

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Corsewall Lighthouse Hotel invests the charm and romance of an 1815 functioning lighthouse with the comforts of a small, very unique, luxury hotel and restaurant.

The Lighthouse is a listed 'A' building of major national importance. Its light still beams a warning for ships approaching the mouth of Loch Ryan - as it has done for 180 years.

Extensive restorations provide our guests with bedrooms serviced with en-suite facilities, one of which is disabled equipped, TV/VCR, trouser press, telephone, individually controlled central heating and tea and coffee facilities. Our restaurant caters to a wide variety of tastes, including local beef, lamb, seafood and vegetarian dishes.

Your comfort is assured by the owner who personally runs and supervises the hotel. A peaceful, relaxed and friendly atmosphere awaits you at one of the newest and most unique luxury hotels that Scotland has to offer.


Ratings/Awards: STB 4 Star & 3 Medallions
AA 3 star & 1 Red Rosette
Number of Rooms: 11
Number Ensuite: 10

Price per Room:

Double: From £160
Single: From £140
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Cuisine: Modern Scottish
Chef: Andrew Downie
Awards: 1 AA Rosette

For menu click here

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Credit Cards Accepted
Room Service - Limited
Disabled Access
Open All Year
TV in Rooms
Conference/Business Facilities - Limited

Sample Menu:


Marrbury Smoked Duck Supreme
Plump Barbarrie Duck Breast from our Local Smokehouse
Delicately Smoked over Juniper and Oak Whisky Cask Shavings
Thinly Carved onto a Nest of Continental Salad Leaves
Garnished with Fresh Orange Segments and Drizzled with a Honey and Mustard Dressing

Goat's Cheese and Red Onion Tartlet
Savoury Short Pastry Tartlet Case
Filled with Crumbled Goat's Cheese and a Red Onion Marmalade
Drizzled with a Fresh Pesto

Marrbury "Red Thai" Salmon
Finest Scottish Salmon Dry Cured to an Authentic Thai Recipe
Using "Hot" Chili Peppers, Lemon Grass and Coriander
Presented with a Cucumber and Mint Raita and Lemon Wedges

Game Terrine
Terrine of Mixed Coarse Game from the Craufurdland Estate
Enhanced with "Galloway Pride" Scotch Whisky, Herbs and Cream
Served with MacGregors Oatcakes and a Tangy Juniper Game Chutney

Velouté of Sweet Potato and Baby Leek


Main Courses

Cairns of Scotch Beef Fillet
Prime Scottish Beef Fillet Steak
Pan Roasted and Set on a Port Wine and Red Onion Marmalade Edged with a Fresh Olive Oil

Baked Salmon Fillet with Pernod Cream
Prime Fillet of Shetland Salmon
Oven-Baked and Finished in a Pernod and Tarragon Scented Cream Topped with Avruga Caviar

Roast Loin of Galloway Lamb
Pan-Seared and Roasted Choice Cut of Local Lamb Dusted with Hot Cajun Blackening Spice and Complemented by a Timbale of Couscous and a Warm Raspberry Vinaigrette

Roast Stuffed Quail and Venison Loin
Whole Boneless Stuffed Quail from the Craufurdland Estate
Oven-Roasted and Set on Collops of Red Deer Loin
Finished in a Rich Berry and Game Stock Reduction

All Main Courses Served with Chefs Selection of
Fresh Garden Vegetables and Potatoes

A Choice from Six Homemade Desserts
Tea or Coffee served with Corsewall Mints

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