Eriska hotel retains Michelin star

Want to read more?

At the start of the pandemic in March we took the decision to make online access to our news free of charge by taking down our paywall. At a time where accurate information about Covid-19 was vital to our community, this was the right decision – even though it meant a drop in our income. In order to help safeguard the future of our journalism, the time has now come to reinstate our paywall, However, rest assured that access to all Covid related news will still remain free.

To access all other news will require a subscription, as it did pre-pandemic. The good news is that for the whole of December we will be running a special discounted offer to get 3 months access for the price of one month. Thank you for supporting us during this incredibly challenging time.

We value our content and access to our full site is only available with a  subscription. Your subscription entitles you to 7-day-a-week access to our website, plus a full digital copy of that week’s paper to read on your pc/mac or mobile device.  In addition, your subscription includes access to digital archive copies from 2006 onwards.

Just want to read one issue? No problem you can subscribe for just one week (or longer if you wish).

Already a subscriber?

 

Subscribe Now

An exclusive five-star hotel on an island off Oban has retained its coveted Michelin star.

The Isle of Eriska Hotel & Spa is under the stewardship of head chef Andrew Turnbull, who led the team to uphold the impressive accolade – one of only ten Michelin starred venues in Scotland.

Chef Andrew, 35, hails from Dunblane originally and learned his craft in some of the UK’s most prestigious restaurants.

These include Restaurant Andrew Fairlie at Gleneagles; Sir Andy Murray’s Cromlix, Inverlochy Castle Hotel, Fort William; Restaurant Sat Bains in Nottingham, and The Grove, Narberth, Wales.

Isle of Eriska Hotel chef Andrew Turnbull

He describes his style as ‘classic roots with light and modern touches using the best of Scotland’s seasonal produce’.

A passion for foraging on the 300-acre estate to create bold, seasonal flavours helped the team secure their star, with top-quality ingredients including lobster, lamb and fresh apples in precisely prepared, elegant dishes.

As well as its superior culinary experience, the Isle of Eriska was commended by the Michelin Guide for its flexible approach to dining, including a spacious main room with a formal feel and views over the lawns, a smaller anteroom and a conservatory set beside a majestic oak tree which was planted the year the house was built.

The hotel is managed by luxury hotel management company Inverlochy Castle Management International (ICMI) and has moved quickly in creating Covid-secure dining, including the creation of a new app to digitally display menus on mobile devices.

Norbert Lieder, managing director of ICMI, said: ‘Retaining the Michelin star at the Isle of Eriska Hotel is a wonderful achievement for the team, who are dedicated to providing a unique culinary experience that heroes the best of what Scotland has to offer.

‘To have achieved this feat during a pandemic and with chef Andy still new to the team is something to be truly proud of and we look forward to welcoming guests from near and far to sample the menus when time safely allows.’

The five-star Isle of Eriska Hotel & Spa offers 16 bedrooms in the main house and self-contained spa suites, garden cottages and hilltop reserves overlooking Loch Linnhe.

There’s also a spa, golf course and two restaurants.