A Winter Window at Airds
The march of time is on pause between the excitements of Christmas and New Year, and the intermission is a perfect opportunity for a relaxing break in the tranquil surroundings and great comfort of Airds Hotel & Restaurant at Port Appin, near Oban on Scotland’s magnificent west coast.
Airds’ winter offer, priced from £490 per double room (£245 per person) and based on 2 sharing, includes 2 nights’ accommodation with a full Scottish breakfast and a four-course à la carte dinner each day, and a welcoming whisky mac in the room on arrival. Reservations: 01631 730236 / [email protected]
Arriving on Tuesday 27 or Wednesday 28 December, swap leftovers and lethargy for delicious locally-sourced cuisine and the chance to explore the Highlands or reboot and unwind in luxury. From its perch on the banks of Loch Linnhe, Airds commands a wonderful view across the water to the Morvern mountains. In one of the UK’s lowest light-pollution areas, Port Appin’s night sky is a joy to behold.
After a hearty breakfast, wrap up and head for the hills with map in hand to enjoy the great outdoors; or try a local excursion – Airds’ friendly staff are brimming with ideas for boat trips, bike rides and activities from gin-making to clay pigeon shooting. At the end of the memorable day, treat yourself to Chef’s Seasonal Tasting Menu (£30 supplement per person).
Airds’ winter offer is valid to 31 March 2023 (excludes 24-26 Dec ’22; 31 Dec ’22-1 Jan ’23; 14 Feb ’23) and the price is subject to availability, based on 2 sharing and includes VAT and service.
ACCOMMODATION: Airds is an enchanting former ferry inn with grand views across Loch Linnhe to the Morvern Mountains. Attention to detail, elegant décor and total comfort are assured. Airds’ excellence is endorsed by membership of the prestigious Relais & Châteaux, Pride of Britain and Luxury Scotland portfolios.
CUISINE: among the best in the UK, the restaurant has featured in the Good Food Guide for more than 45 consecutive years and held 3 AA Rosettes for more than 30. ‘Fresh, local and simple’ is head chef Calum Innes’s approach.
ACCESS: fly to Glasgow or Edinburgh and drive or take the train to Connel (followed by a 20 minute taxi ride).
