Chances are that when you rock up at an unassuming boutique hotel on the edge of a Scottish loch far from civilization and there’s a helicopter sat on the lawn, you’ve probably found somewhere worth the journey.
Loch Voil is just an hour away from both Glasgow and Edinburgh airports in the less visited part of the Trossachs National Park. It’s a stunning landscape of glens, babbling rivers and forests, and is steeped in the history of Rob Roy McGregor, made famous by Daniel Dafoe and Sir Walter Scott, who lived, fought and died here.
Far down a single track road, which is barely marked on the map, the Monachyle Mohr estate has been owned by the Lewis family since 1983. It’s a real family run business that has been built up with hard graft over the intervening years to bring it to where it is today – a lovely boutique hotel, a working farm producing quality meat and veg, an award winning restaurant, and owner of a host of other business in the area including Mohr Bread (a bakery), Mohr Fish (a fishmongers and restaurant), and Mohr Tea (a tearoom).
On our visit, we stayed in one of the feature rooms in the old granary on the ground floor across the courtyard from the main, rather startlingly pink house. It was a spacious and warm, wooden-floored bedroom with a homely gas fire, a steam-room, and a very comfortable bed. It didn’t have much of a view, but that was hardly a deal breaker as it was the only bedroom available when we booked just the day before.
When we arrived, lunch had already finished but we were offered door-step sandwiches and huge mugs of tea in the cosy lounge in the main house instead. Just what we needed after a long, wet drive from Grantown-on-Spey way up north in The Highlands.
What we had really come for though was the promise of a great evening meal, as it was the award winning restaurant that attracted us in the first place when it had appeared in Mr H’s internet search for “best Scottish restaurant”. The subsequent discoveries that the hotel itself was rather wonderful and the location so stunning were purely bonuses.
Using local game, the farm’s own grass-fed, dry-aged angus beef and lamb, and vegetables grown in the garden, Tom Lewis prepares wonderful food from the ingredients available on the estate, and from the best fish and seafood Scotland has to offer.
I can understand why people fly in from the city by seaplane or helicopter for lunch to enjoy the likes of Perthshire spring lamb, mustard celeriac remoulade, chantenay carrots with juniper jus, or crispy hen’s egg, new season’s white and green asparagus, with lemon sorrel – we certainly weren’t disappointed with what we were fed.
As ours was a bit of a whirlwind tour around Scotland we only had one night to stay in the Mohr, so we left wanting more. You could spend days wandering the countryside, fishing the loch or birdwatching, and the estate manager Alan will take you on safari to tell you the history of Rob Roy and to spot the local wildlife – well worth the money for a morning of exploring.
Sent on our way at noon the next day we were given a hearty packed lunch of sandwiches, fruit, local cheese with homemade oatcakes, and even a butter knife each from the restaurant. As we drove away and came to the end of the loch we spied a for-sale sign on a piece of land, so promptly took down the details for further investigation. One way or another we’ll definitely be back to Loch Voil and The Mohr to experience this little slice of Scottish heaven again.
Price: Rooms start from US$312 per night.
Location: Balquhidder, Lochearnhead, Perthshire, FK19 8PQ. Tel: 01877 384622.