Review on Monachyle Mhor
The setting is unbelievable, a 200 year old farmhouse surrounded by 2,000 acres which you will find after driving 6 miles up a glen by the shores of Loch Voil; rich in history the legendary Rob Roy Macgregor lived, farmed and died in the glen and is buried, along with his family, in the local kirkyard.
The restaurant at Monachyle is equally legendary and it's local boy Tom Lewis who reigned supreme in the kitchen for 14 year, before handing the reins to Head Chef Marysia Paszkowska, so he could take over running the hotel. Most of the produce used in her kitchen comes from within a 30 mile radius and when planning a menu she begins with what's in season and then considers the weather. Game comes from their own back yard and the organic kitchen garden provides herbs, soft fruit and vegetables. Tom is still involved with the food from sourcing, planning to picking and planning and still finds time to forage.
Served in the conservatory dining room with its spectacular views, lunch can be an a la carte menu or something simple like soup and sandwiches on homemade bread. Dinner moves up a gear with a four course table d'hôte menu.
The wine list is an international slate featuring a good spread from across the world and is supported by an impressive array of malt whiskeys.
Monachyle Mhor is also featured in: Good Food Guide, AA GuideRate this Restaurant
Tom Lewis and Marysia Paszkowska
Restaurant Opening Times
Lunch: 12.00 - 2.00pm
Dinner: 7.00 - 9.00pm
Accepted credit cards
Visa, Master Card