The Taynuilt: Etive Restaurant with Rooms named Scottish Inn of the Year

Newly relaunched The Taynuilt: Etive Restaurant with Rooms has established its award-winning streak at the Scottish Hotel Awards 2017 winning Inn of the Year. The Taynuilt, which already boasts two AA rosettes, was recognised in three categories at the Argyll & Lomond Regional Finals at the beginning of the year and went on to continue its success at the National Final in Glasgow on 23rd April.
The awards, held in association with Scotland Magazine, are in their 14th year and are largely recognised as the Scottish hotel “Oscars”, with this year’s culminating at a glittering ceremony held at the Crowne Plaza Hotel in Glasgow.
The Taynuilt: Etive Restaurant with Rooms triumphed over stellar competition pipping three four-star venues to the post and beating the previous two year’s winners; Buccleuch Arms, Melrose and The Old Mill Inn, Pitlochry.
For the final judging, a team of peer judges (General Managers, hoteliers and travel professionals) toured the shortlisted collection of hotels in the same category across the nine regions and awarded marks based on comfort, cuisine, bar drinks and ambience.
Vivien Devlin, chair of the panel of judges for the 2017 awards said of The Taynuilt: Etive Restaurant with Rooms:
“This 400 year old village pub has been reimagined into a destination restaurant: Bedrooms, named after Scottish lochs, have a vintage look with welcome treats: tea, coffee, gin, whisky, chocolates. Under Chef Patron John McNulty, the kitchen team has a butchery, fish smokery, and forage for wild garlic and herbs. The dinner menu highlights fine local produce: Isle of Skye scallops, lamb, poached rhubarb, cheese. Located a few miles north of Oban, stay here before taking a ferry to explore the Hebridean Islands.”
The Taynuilt: Etive Restaurant with Rooms, previously the Taynuilt Hotel, offers an intimate dining experience with only 20 covers in the main dining room. Chef John McNulty designs menus which concentrate on provenance, using only local suppliers and produce from the kitchen garden where possible. Dinner is completed with expert wine recommendations from sommelier and restaurant manager David Lapsley.

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