Stop to watch the canoeists weave down the river Tay as you cross the bridge to the hotel. Woodsmoke rises from the chiminea on the terrace to greet you; linger here on balmy days, something cold in hand, listening to the river. Encircled by woodland, fields and heather-clad hills you’ll soon be striding off; borrow a mini map with an inspiring itinerary, perhaps ‘whisky, walks, water’ or ‘sculpture, scenery, sauna.’
The Rowley’s run a cookery school at their farm a few miles down the road and most of their chefs trained at the Leith school so you’ll find an inventive menu showcasing the best local producers and suppliers. Menus change daily, seasonality is key and the wine list is carefully curated. For breakfast don’t miss porridge with hedgerow brambles, eggs all ways, black pudding hash, classic full Scottish.
Each of the eight bedrooms are divine: roll tops, drenching showers, one has its own terrace, all have proper coffee.