Built in 1840 as the private residence for a local church minister Killiecrankie sits in four acres of wooded grounds with great views: from the front of the house you can gaze over the wooded hillside of Fonuvik across the Pass of Killiecrankie and the River Garry. This area was the site of a bloody battle during the Jacobite Rebellion, but all is peaceful now, and the hotel makes a welcome pit stop for travellers and walkers.

Chef Mark Easton is strongly committed to native Scottish produce, although he's also prepared to delve into the global store cupboard for flavours and ingredients. A salad of smoked Rannoch duck breast with walnuts and orange dressing might precede grilled fillet of sea bass on saffron mash with vanilla, tomato and butter vinaigrette or roast Gressingham duck breast with pickled cherries and a piquant jus. As a finale, consider bread-and-butter pudding glazed with apricots and brandy or dark chocolate tart with coffee crème anglaise. The conservatory bar menu is just the ticket if you fancy something more informal.

Killiecrankie House Hotel is also featured in: Good Food Guide, AA Guide

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Scottish

Mark Easton

Breakfast: 8.30 - 9.30am
Lunch: 12.30 - 2.00pm
Dinner: 6.30 - 8.30pm

Visa, Master Card

• Childrens menu
• Partial disabled access
• Private dining room
• Private parties
• Vegetarian menu
• 30 covers

Accomodation is available, (10 rooms)

Private parking is possible at a location nearby