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First impressions
Whitewashed, three AA rosette hotel on the edge of the village, with small
conservatory looking out on well-kept lawns, and with glorious views over
Loch Linnhe. Two lounges, one smoking. Art for sale on the walls.
Why it’s special
The chef, Paul Burns, has been here three years and his peers voted him this
year’s Scottish hotel chef of the year. The owners, Sue and Shaun, arrived
two years ago: they had stayed at the Airds several times and jumped at the
chance to buy. It’s comfortable and classy with efficient, discreet service.
Hitting the sack
There are 12 rooms, with complimentary whisky macs, flatscreen TVs and DVDs
from reception. Crisp linen, comfy pillows: a good night’s sleep.
Sampling the fare
Five starters and mains change daily. Mains include free range guinea fowl,
wild salmon, seafood from Cuil Bay. Burns plunders the natural larder of
Argyll, with a mushrooming weekend this month to pick chanterelles and angel
wings. Campari sorbet and home-made muesli among the breakfast offers, with
lemon curd on the table, fresh orange juice and coffee.
Star attraction
Stella McCartney had her honeymoon here last year; a young Tony Blair and
Richard Branson have stayed. And Meg, who makes soups and fruitcakes and who
tends the flowers, has worked at the Airds for 60 years.
Added attractions
Gourmet nights, culinary and painting weekends all planned and garden breaks
to follow. A five-minute walk to the jetty and passenger ferry to Lismore
Island.
What we think
It’s no surprise that 72 per cent of visitors are either return guests or have
been recommended by guests. Sue and Shaun have retained the spirit and are
upgrading quietly. A place for a culinary stay and a great base for
exploring the western Highlands.
Bottom line
Rooms from £230, dinner, bed and breakfast. Will take B&B only in
quieter months.
Need to know
Airds Hotel, Port Appin, Argyll (01631 730236, www.airds-hotel.com).
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