BBC Olive Magazine
A fresh, stylish gamekeeper’s cottage with white walls, white sofas, beiges and creams and the odd flash of gold. There’s a Buddha in the fireplace, books, modern paintings and no dutter. Bedrooms and bathrooms are spotless, bright and designed for comfort with huge towels and gorgeous linen.
Locally sourced breakfasts include organic smoked salmon and scrambled eggs, poached eggs with bacon, homemade Scottish pancakes with fresh fruit and, in winter, porridge with organic oats and cream. There’s a new chicken run so there will be on-site egg-layers soon, too, and meat comes from Puddledub Pork, a local farm that makes its own sausages. Price Doubles from £60
Whereto go for dinner
Owners Tanya Worsfold and Alex Stewart recommend: ‘The Castle Campbell Hotel is a small, friendly hotel that serves local food in the bar or restaurant. A favourite is Aberdeen Angus fillet with flat mushrooms and black pudding made in Inverness