"Where tradition meet modern luxury”
The stylish self-contained bed and breakfast apartment is adjacent to our family home and is equipped with crisp bedding, fine toiletries and quality furnishings. You can relax in comfort - just pull down a book from the shelf, turn on the gaslight, snuggle into the sheepskin and warm your toes by the peat-burning stove. Your apartment has its own front door, well-appointed bathroom, comfortable beds, easy chairs, Sky TV and gorgeous views across the loch below. It sleeps up to three people and can accomodate children, too (we can supply a cot and highchair if you wish).
You can wander through our large garden with its many fruit trees, play the piano or guitar, or indulge in our wide selection of music, books and board games. There is a drying area for boots, outdoor clothes and wetsuits. Motorbikes, cycles etc can be stored securely in the shed. Internet access is available.
Breakfast on local smoked fish, local sausages, porridge with cream or fresh eggs and home-made onion jam. Picnics can be ordered for excursions.
Dinner at The Peatcutter's Croft is a delicious option, too - just give us a steer on what you like, bring your own wine and we'll rustle up something tasty. Apart from our house specialities of roasts with all the trimmings, fantastic pasta dishes, wonderfully creamy risottos and melt-in-the-mouth biscuits, we are also especially proud of the following home-cooked fare:
Ribollita: a fantastic vegetarian Italian stew consisting of seasonal root vegetables, nutty butter beans, tomatoes, courgettes and kale - a real winter warmer!
Chicken mole: this hearty Mexican dish combines the heat of chillies with the intense flavour of dark chocolate and toasted sesame seeds to produce an amazing sauce to bake the chicken in, resulting in an an incredibly moreish dish.
Turlu Turlu: a complex, delicately spiced Morroccan vegetarian dish with roasted peppers, al dente chick peas and coriander.
Baked mackerel: the fish is drizzled with oil, soy and honey, wrapped in jullienned carrots, courgettes and celery, then baked in foil, leaving it wonderfully succulent.
"My favourite place is Badrallach, a hamlet on the northwest coast of Scotland, and a place where - come drizzle, sunshine or fog - I spent every summer holiday during my childhood. It's also, mystifyingly, deserted. Even in August, the mountainous soft-purple coast is one of the most beautiful and unpopulated places I've ever visited ..."
Travel writer Edward Marriott, The Observer's 20 Best-Kept Travel Secrets, October 2007
