Many things these days are labelled unique. Few measure up. In describing New Lanark Mill Hotel, however, the adjective is appropriate. For here is a ''brand new'' hotel, rising phoenix-like from a 200-year old mill, in the heart of the World Heritage Centre which is New Lanark.

The hotel opened last week in Mill One, originally constructed to spin cotton yarn, and completed in 1789, replacing another mill burned down four years earlier. It promises to add a whole new dimension to the hugely successful conservation village which began in 1974, and now attracts 400,000 visitors annually.

The hotel has 38 bedrooms of unusually generous proportions, all with en suite facilities, trouser press, tv, tea/coffee trays and

so on. A number have been specially adapted for guests with a disability. Inclusive nightly bed and breakfast rate, for two people sharing is #75.

Cast your eyes upwards, and see that most rooms have retained the original barrel-vaulted ceiling. Wander across to the light and airy astragalled Georgian windows, and you'll most probably see the spellbinding view down to the River Clyde, and the densely wooded banks of its gorge. Failing that one, your view will be of the mill lade surging along, and beyond it, the restored houses of David Dale and Robert Owen, the fathers of New Lanark.

History and atmosphere? The hotel and its truly unique environment is steeped in it. Interest abounds here, among the faithfully restored mills of the eighteenth century. New Lanark is believed by many to have been the birthplace of socialism and the

co-operative movement. Standing amid the three formidable mill buildings remaining today, peaceful and drowsy in the spring sunshine, it's hard to believe that 205 years ago, 1157 people worked here - 800 of them children.

New Lanark Mill Hotel was a working mill until 1968. Reduced to a mere two storeys of its original five, New Lanark Conservation Trust's first task was to rebuild the missing levels, which has been done superbly well. Now, the visitor looks at a splendid, soaring edifice, pinky-grey random sandstone walls punctu-ated by astragalled windows, framed in dressed honey sandstone. Parking has been provided around the hotel for about 65 cars.

Open to non-residents also, the hotel is a most welcome addition to New Lanark village. Visitors will now be able to utilise the facilities of the bar and lounge, both located on the ground floor, while at first floor level, the restaurant is to be found, with more glorious river views.

Here, between 12 noon and 2.30pm each day, bistro-style lunches will be served, ranging from single dishes such as fish and chips, for example, to a substantial meal. Sundays will see the hours extended to cover the afternoon. From 6pm-10pm, there's a change to more traditional mood with a choice of two or three-course dinner menus, costing #11.95 and #14.95 respectively, including coffee. The state-of-the-art kitchens, and their staff, are presided over by head chef Martin Ross. Downstairs, in the lounge and bar, snacks are served: sandwiches perhaps, or filled rolls.

New Lanark Mill Hotel is

managed by the aptly name Stephen Owen and his team. Owen has extensive experience in the country house hotel trade in Scotland, and views his new role with much enthusiasm.

''It's a very exciting project. It's been a lot of hard work and there's still much to be done,'' he says. ''The hotel is the latest and most ambitious project by the New Lanark Conservation Trust. We are in a very innovative partnership with Motherwell College for training purposes, the first time this has been done in Scotland, if not the UK. We are trying to provide students who are coming into this industry, with a more realistic idea of what working life is all about in hotels.

''While we are a commercially run operation here to make a profit, simultaneously, we are going to have a group of students coming to us as part of their curriculum, for 12 weeks on placement. They will move around different departments in the hotel, gaining

hands-on experience, and working alongside our experienced, professional staff in a seamless manner.''

Guests, says Owen, will be unable to differentiate student from professional.

With all senior staff in the hotel selected to be trainers as well as managers, and training for a

Scottish Vocational Qualification, Owen hopes that not only will he benefit from a properly trained pool of potential labour, but the industry, currently suffering skill shortages, will also gain. It is his intention also, to work towards Investors in People.

Functions, from weddings to conferences or association dinners for instance, will find the hotel an ideal venue. The function suite, created with an eye to flexibility, is located above the restaurant, and looks down on to the river. The room can be divided into two halves if necessary, perhaps for a reception in one area, and dining in the other. Its capacity is normally 150-160.

The ethos of the hotel, Owen says, ''is going to be something quite unique, because New Lanark itself is unique. We're trying

to create a warm, friendly three-

star hotel, with the emphasis on comfort, offering the best service possible.

''We are striving for excellence from our staff in return for good training, fair rates of pay and

good conditions; from them, we seek commitment. Robert Owen's philosophies are extremely valid 200 years on.''

The ethos of the hotel is going to be something quite unique, because New Lanark itself

is unique