four seasons in one day Rosie Morton She reviews Travaig House Hotel in Skye.
The trip from Auld Reekie to Skye is always a lot of fun. It’s a 6 hour journey (with mandatory pit stops at my favorite hangouts) and the landscape equivalent of a 5 star tasting menu, peppered with some of the nicest and most eclectic scenery Caledonia has to offer. I’m here.
Of course, this is often considered just an appetizer when compared to my destination. The explosion of interest in the Isle of Skye over the past decade, steeped in the romantic tales of Prince Bonnie Charlie and Flora Macdonald, means Misty is busier than ever. But that doesn’t mean the hotel is safe. If anything, it means the competition is hotter than ever.
My home was the Toravaig, a nine-bedroom boutique hotel beautifully situated on the Sleat Peninsula with south-facing views of the Sound of Sleat. He is one of three hotels in the Sonus Collection. (His other two are Duisdale, a Victorian mansion built in 1865, and his own fishing rights in many of Snizort, one of the island’s best salmon rivers.) including Skeabost).
If I had trusted the weather forecaster, it would have been persistently demeaning throughout my trip. The sun greeted me with a show of light breaking through the clouds in a traditional way. ) to see if we could catch a glimpse of the resident sea otters along the coastline. Perhaps they were panicking for dinner, but the scenery was as otherworldly as I remembered it.
The hotel was a quaint, quiet beauty with Ochiluanta rugs, large bay windows and old curiosities in the main living area. I think my room, ‘Berneray’, had one of the best views in the hotel. It overlooked Mallaig through the water and was shrouded in a thin veil of fog when it arrived.
The bedroom itself was cozy, with muted tweed accents, and the bathroom was modern and stocked with moisturizers, soaps, and other supplies from Temple Spa. (Sadly, Temple Spa isn’t Scottish, but a miniature bottle of Raasay whiskey and a box of Talisker whiskey fudge were placed discreetly on my bed.
The friendly face Neil who picked me up at my hotel suggested a short walk to the ruins of Knock Castle before the approaching storm. She was just a 15 minute walk and a panoramic viewpoint (I was on my own, save for wandering). Sheep) was the perfect place to watch the sun go down.
This was my fourth trip to the Isle of Skye, and standing at Knock Castle made me wonder why the southern part of the island (often bypassed by visitors promised Tolkien-esque mountains in the center and north) I remembered how it remains a favorite of mine. The storm has rushed over the horizon…it’s time to head home and prepare dinner.
For a fine dining experience, we recommend taking the complimentary shuttle bus to the Duisdale Hotel where you can enjoy the 2 AA Rosette Restaurant. My driver, Peter, took me on the road, and ten minutes later I was seated in a beautiful, bustling dining room.
From 6pm to 9pm, Duisdale will entertain both Sonas Hotel residents and non-residents. The place was lively and a couple from San Francisco at the next table told me to expect good things. This was our third visit to the restaurant in many evenings. To me it seemed like a place to crave after a long, cold day in the hills.
The menu is full of dishes inspired by the scenery. My starter of woodland pigeons with Isle of Skye black pudding, chicory and walnuts (£10) was a prime example and was devoured with no frills and haste. The woody addition of walnuts married with the sweetness of chicory was heavenly.
Of course, local suppliers are the bright stars of Duisdale’s menu, with Fisherman’s Kitchen, Localsh Butchers (both based in Kyle) and Portree’s Just Hooked among the stars. The local venison temptation (£34) with beets, bramble and chocolate was irresistible for my main course. The chocolate is incredibly delicate, the meat melts in your mouth, and the raspberry is beautifully sour. Definitely the winner of the night. However, saving room for dessert is a must. Apricot, Earl Grey, Ginger Cake and Grapefruit Pudding (£12) was a refreshing finish to a decadent meal.
The Sleet Peninsula really leaves you with no choice when it comes to food options. After trying Duisdale, visit Kinloch Lodge (led by the extremely talented head chef, Jordan Webb), Eilean Iarmain’s Bar Am Pràban, whose menu features locally sourced ingredients such as venison shot on site. boast). , or Broadford’s Claymore restaurants are all just steps away in Travaig. That said, if you don’t mind diving into a dark, stormy night, Travaig offers simple charcuterie and cheese boards.
The sound of rain hitting my bedroom window helped me get a restful night’s sleep. In the morning, breakfast was served in the hotel’s dining room with a large selection of hot and cold dishes (7:30-10:00 am). Before looking at the menu, we were served a platter of mini croissants, pain au chocolat, toast, butter and jam. I craved eggs Benedict and a full Scottish breakfast, but after the previous night’s gluttony decided that yogurt with berry compote and granola would suffice. I didn’t want anything, because this simple bowl of berry goodness was exactly what I needed to kickstart the day.
Time seems to pass faster on the Isle of Skye than anywhere else. As I packed my bags, I realized once again that it is the people who create the space. Thanks to the genuine warmth of all the staff, Toravaig felt like a home away from home friendly.
For more information on Travaig and to book, please visit their website.
Or read more about Duisdale and Ski Boss here.
Phone: 01470 373 737