Ullinish Country Lodge serves up a surprising feast

Surrounded by dramatic views, Ullinish Country Lodge occupies a less visited corner of Skye and for that part more mysterious. Sheltered by a small brae to the north and surrounded by lochs on three sides, this historic building has been host to Highland life for over 300 years.

The accommodation style of the Lodge is one of refined comfort. All public rooms enjoy stunning views across lochs and hills, with the bedrooms also sharing the panoramas. Upstairs you’ll find imposing Half Tester beds, dark carved wooden structures surrounded by crisp white cotton and warm woolen throws, perfect ingredients for long leisurely lies.

All bedrooms at Ullinish Country Lodge have uniquely styled beds and enjoy en-suite facilities and many feature traditional roll-top baths including The Johnson Room – where Dr Johnson stayed in 1773 during his tour of the Hebrides.

Dinner at Ullinish is prepared by award-winning head chef Bruce Morrison and his team who serve the freshest Skye ingredients in the lodge’s candlelit restaurant. Fish and seafood caught from the surrounding waters, and meat and game from the hills are served alongside contemporary cuisine accompanied by fine wines from an extensive cellar.

Morrison’s modern French menu is complemented by his flair for the unusual. Amongst various delights, including an edible paint palette of multi-flavoured sorbets, carrot cornflakes and popping panna cotta sits his signature dish: ‘What came first, the mango or the coconut?’. Diners delight at the immaculate, sweet reconstruction of a traditional boiled egg and soldier combination that consists of vanilla cream and coconut pana cotta to represent the egg white; mango puree for the yolk; topped off with a brioche ‘soldier’. These pre-dessert appetisers, coupled with the stunning location, set the Ullinish experience apart.

For more information, log on to Theisleofskye.co.uk.