“Monachyle Mhor is a glorious paradox. Behind the bucolic facade of this pretty pink farmhouse is a modish, avant-garde hotel that design enthusiasts and foodies flock to in their droves. The Lewis family has a local empire of Mhor brands of which the hotel, set on a 2,000 acre estate, is the pinnacle. Eclectic interiors mix urban style with antlers, animal hides and exposed stone walls. Ambrosial dining uses Monachyle meat, garden vegetables and organic salad. Service is pleasantly informal but not attentive. ”
Written by Louise Farquhar
"They may describe themselves as “first and foremost farmers” but behind the simple façade is a modish, avant-garde interior where urban style – cool Italian bar stools, contemporary art, walls painted in slubby greens and greys, funky headboards and lighting – mixes with antlers, squashy sofas, stoves in the bedrooms and exposed stone walls."
Originally published by The Telegraph (view article)
"Above the banks of Loch Voil, not far from Rob Roy’s resting place (in Balquhidder’s village church), you come to an ultra-cool hotel on a hill."
Originally published by The Times (view article)
"Lewis uses organic vegetables from the farm, local beef, venison and lamb, and fish fresh from the West Coast. The result is some of the best modern Scottish cooking in the Trossachs, an area fast becoming a foodie destination."
Originally published by Independent (view article)