After a long journey drenched in late summer sunshine, a dramatic sea harr engulfs our car within seconds of the first turn-off towards the Black Isle, where the Newhall Mains hotel awaits.
A sharp change in weather conditions will prove to be no matter, with the roaring log fires and wonderfully squishy sofas we're soon to discover making the prospect of courie-ing in for an evening of food and drink all the more inviting.
It does however mean that we’ll have little to no chance of seeing one of this boutique hotel near Dingwall’s distinguishing features in use.
The on-site airfield might be out of action today, but upon checking in we’re assured that, weather permitting, next weekend the grass-covered landing strip will be a flurry of activity as the team host their second ‘fly-in’ barbecue event for amateur pilots.
You might assume this quirky novelty would be the most exciting part of any stay here, but having spent just one night being thoroughly spoiled by the bartenders at their Japanese-inspired whisky bar and floor staff at the newly opened restaurant, I can assure you there’s an awful lot more to this luxury venue.
A former farmhouse building, Newhall Mains has been lovingly transformed into a welcoming, cosy, yet effortlessly stylish Highland retreat which first opened in 2021.
From the art collection which adorns its walls to tastefully exposed brick accents that hark back to the past, it’s clear to see that owner Euan Ramsay and his family have taken a huge amount of time to curate a very special experience here.
When it comes to accommodation, there are options to suit all occasions or party sizes with a mix of one, two and three-bed cottages complete with their own kitchen spaces.
We’re calling one of their Fraser Suites home for the night, smaller in size and more in keeping with a traditional hotel room but still delivering that wonderful feeling of entering a space and instantly knowing you’re in for one of the best night's sleep of your life.
It’s chic without feeling stuffy, decorated with a touch of tartan to give a Scottish influence without leaning into twee. Spot on, really.
The prospect of a meal prepared by newly appointed head chef Alex Henderson is perhaps the only thing that could tempt us away from this lovely little nest, and so, come 7 pm, we make the short walk back to the main building where the restaurant is located.
Inverness native Henderson brings years of experience working in celebrated kitchens across the UK to the role, including six years as sous chef at Newcastle’s Michelin-starred House of Tides, and most recently as head chef at Highland hotel, The Torridon.
We’re told that his menu strives to showcase quality British produce, taking an ingredient-led approach to classic dishes, often cooked in the woodfired oven in the hotel’s courtyard.
The restaurant is open to both hotel guests and the public, meaning that there’s a pleasant buzz of conversation filling the large dining room which can also be booked for intimate weddings or celebrations.
Having made our menu selections in the lounge earlier, we’re soon presented with two fish dishes alongside a duo of white wines chosen specifically to complement their flavours.
It’s a tale of opposites here, the seared Hebridean scallops served in a deep bowl full of apple and fennel slivers and a punchy broth which pools at the bottom, begging to be lapped up with a thick wedge of homemade sourdough bread.
The presentation of our citrus-cured monkfish on the other hand could easily rival the stunning artworks dotted around the hotel.
Laid out in an almost floral pattern, these thin slices of fresh fish have been drizzled in a fragrant herb oil which adds a splash of vibrant green to the dish, then topped with dollops of dill crème fraiche and Arenka, tasting every bit as good as it looks.
Next, on account of the night’s dreich weather, we turn to the heartiest looking of main dishes on offer.
Sourced from a nearby producer, the new season rack of lamb falls from the bone into caper jus which adds a robust whack of flavour to balance out this incredibly tender meat.
Then there’s the duck, served pink with charred pak choi and a spiced plum sauce in a nod a distinct Asian influence that runs through the entire hotel, said to be inspired by the Ramsay family’s travels.
There could be no squabbling over who had ordered the best option with two dishes of such calibre, and each is devoured at an equal pace until only one crispy hasselback potato remained to be diplomatically split in two and plunged into the last of that heavenly caper sauce.
Henderson is a chef who knows exactly where to find the best of Scottish produce, and how to treat it with the respect it commands.
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Last up is a luxurious dark chocolate delice with a crisp, pastry base of which Mary Berry herself would be proud and a trio of Highland cheeses which delights the serial dessert-dodger of our table.
The final courses are accompanied by two cocktails specially prepared by the bar team, including an Old Fashioned in which sits a block of ice hand stamped with the Newhall Mains logo and topped with a generous orange twist that’s bursting with a comforting citrus aroma.
There’s time for a quick stop at the bar afterwards for a chat through the enviable range of both Scottish and Japanese whiskies, and a dram or two before it’s back to the room for that dreamy night's sleep as the rain falls in fat droplets outside.
The next day, after a self-serve style breakfast full of high-quality local produce including venison salami, Scottish smoked salmon and seasonal compotes, it’s hard to imagine anywhere that could offer a better weekend escape in the coming winter months.
But, if you’ve only time to stay for dinner? It’s worth it for even a small taste of what makes Newhall Mains so special.
Newhall Mains is located in Balblair, by Dingwall, Ross-shire IV7 8LQ.
For more information visit, www.newhallmains.com
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