I think it is pronounced MON-a-HYLE MORE.

This all took place last summer, when I holidayed in Loch Lomond & the Trossachs National Park. If you’re picturing gorgeous blue lochs, luscious green hills, beautifully tusselled hilly coos – you are not wrong!

From where I started in Aberfoyle (the Gateway to Loch Lomond & the Trossachs), it was a a 55 minute drive on winding roads through small hamlets, large hills, and alongside several stunning lochs. Towards the end of the trip, it switched to single track roads. It was so remote and it looked so lush, that I pulled over the side of the road to take a moment and enjoy the scenery. There were zero humans around, so no risks. The above photos were from my drive.

Getting there, I used a combination of Google Maps and the GPS in my rental car. Both were wrong and stopped short of the actual destination. However, I did manage to see some roadside signs on the way that kept me hopeful. Plus, as I said, towards the end, it was just a single lane road. I had faith that if I hadn’t gone past it yet, I would reach it in due time. And I did.

Learn from my mistakes and endeavor to plan better than I do – get a tangible Ordnance Survey map of the Trossachs before setting out!

Monachyle Mhor: Restaurant & Hotel

Monachyle Mhor (Gaelic for the “great narrowing of the wetlands”) is a combination boutique hotel and upscale restaurant created by Scottish chef, Tom Lewis. What makes Monachyle Mhor special, besides it obviously being a pink house, is their commitment to locally sourced and farmed foods. Most meat and vegetables are raised and grown on their farm. When venison and pigeon are on the menu, they’re directly from the grounds, too. Seafood comes from a little farther, up in Scrabster in the Northern Highlands. Whatever isn’t used at the restaurant gets used in pies at Lewis’ Mhor Bread bakery in nearby Callander.

The interior design of Monachyle Mhor is modern, yet classic.

1. Amuse Bouche in the Bar

After arriving, the hostess escorted me to the bar as they prepared my table. Just as I was admiring the lush wood panels in the bar, a tray containing three items appeared before me. My amuse bouche.

From left to right,

• a black pudding bonbon,
• aubergine (eggplant) caviar,
• haddock ceviche.

In hindsight, I wish I sought more clarity on the aubergine caviar to understand exactly what that meant. But in the absence of exact details, let’s just say all three were absolutely delicious – especially the ceviche!

2. Bread and a second Amuse Bouche

The wait staff asked if I made reservations. Since they’re not required, I did not.

Expert tip, if you make reservations, you’ll get seated in a gorgeous conservatory with huge windows (you see the lush windows in the pink photo above). But since their conservatory was full, I was seated in this room. All. By. My. Self. (cue Bridget Jones’ sad rendition of a Celine Dion classic)

Watch this video on YouTube.

Just as Celine’s song finished in my head, and Akon’s Lonely, began, out came some bread and my second amuse bouche. The bread selection comprised of a sourdough and some brown bread. As if homemade bread and butter aren’t the best things ever, add some expertly fried asparagus tempura with pea puree!

3. Starter: Monachyle venison

Monachyle venison, with radish from Comrie. Drizzled in a sauce made from Glengoyne 12 years old single malt scotch whisky, topped with haggis crumbs.

How’s that for a starter?

4. Palate cleanser: Celeriac soup

Just a little celeraic soup with pine nut dressing to cleanse my palate and prepare me for my main course.

5. Main: Tamworth pork

For my main dish, a mouth watering, expertly cooked Tamworth pork from Monachyle Mhor. Served on a bed of kimchi and Arran Victory potatoes, and topped with a sprinkling of black sesames.

Absolutely loved the Asian flair!

6. Dessert: Chocolate pavé

After finishing my main, a separate dessert menu appeared, with choices like:

• Buttermilk panna cotta, Scottish strawberry, lychee sorbet
• Chocolate pavé, hazelnut brittle, coffee gelato
• Frozen cheesecake parfait, raspberry gel, garden rhubarb, oat praline
• Spiced apple frangipane, flapjack, clotted ice cream
• A selection of British Isles farm cheese, homemade oatcakes and chutney

Ok, with the photo and header above, you obviously know what I selected. But reading all the choices, could you blame me? Say chocolate and I’m already at attention. Add the word hazelnut and I obviously wouldn’t choose anything else. Top it off with coffee gelato? This is obviously a dessert made in heaven, and especially for me!

7. Petit fours

To pair with my shot of esprseso, some petit fours:

• gingerbread marshmallow,
• peppermint ganache,
• Scottish tablet (i.e. fudge)

Parting Thoughts on Monachyle Mhor: Tasting Menu

At 65£ (approximately $80 USD), the dinner tasting menu at Monachyle Mhor was such a fantastic treat!

Given the remoteness of the Scottish Highlands and the slight weariness of too much pub food, Monachyle Mhor’s delightful tasting menu was the culinary highlight of my trip!

Don’t make the same mistake as me – make reservations so you can dine in that delightful, sunset basked conservatory!

Monachyle Mhor Restaurant Information

Monachyle Mhor | map
Hotel Bookings
Balquhidder
Lochearnhead
Perthshire, Scotland
FK19 8PQ
Phone: +44 0187 738 4622
Call to make reservations – highly recommended, if you want to sit in the gorgeous conservatory

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Lannie

Lannie is a perpetual wanderer and loves to share her travel adventures and the food she eats along the way with everyone.  She works during the day while bouncing around the world and dreams about new places and faces at night!  She has a home on the magical Isle of Islay in Scotland, where the whisky flows freely and happily.

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