Hungry hikers (known as hill walkers in Scotland) will find refuge at Monachyle Mhor, a 2,000-acre farm located deep in the middle of Trossachs National Park, just past the grave site of folk hero Rob Roy. The main draw of the 14-room pink farmhouse is the food: Chef-owner Tom Lewis, a rising star on the U.K. culinary scene, prepares meals sourced from the farm. The hotel also offers classes on baking bread and churning butter, and coordinates hunting trips and mushroom-foraging excursions. After a day exploring the land, retire to one of the comfortable rooms, equipped with fireplaces, steam rooms, and views of a loch.
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An award-winning restaurant
An award-winning restaurant at the foot of the Trossach Mountains, Monachyle Mhor is a must-stop for gourmands. Here, executive chef Marysia Paszkowska and head chef Graham Kerr cook exceptional Scottish fare, using ingredients sourced mainly from the restaurant’s own farm and surrounding hills. The team picks vegetables, fruit, and herbs from the kitchen garden and forages in secret spots, resulting in such refined dishes as Blackface lamb with pearl barley, chorizo, confit tomato, black olives, and capers, and Peterhead cod with baby gem lettuce, fondant potatoes, celeriac, and walnuts. If you simply can’t tear yourself away from your meal, you’ll be relieved to know that Monachyle is also a hotel, with cozy rooms, a stylish cabin, and a restored 1950s Pilot Panther showman’s wagon.
