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The restaurant Despite its remote location, The Pool House's idiosyncratic restaurant has no trouble attracting devoted foodies. Set in a 300-year-old house, acquired by the Harrison family in 1991, the kitchen is run by son-in law and award-winning chef, John Moir. John is a local who understands seasonal, native produce and his menus major in seafood with lobster, salmon, scallops and langoustine all fished from the surrounding lochs and rivers. Prime Scottish beef, game and lamb are also given cuttingedge treatment and John grows his organic herbs and vegetables locally.
The intimate dining room is called North by Northwest, a reference to its geographical location.
Dramatically decorated, ornate mirrors, rococo candlesticks and charmingly relaxed service complete the bohemian atmosphere that pervades this luxury bolthole.
The view North by Northwest boasts a generous picture window that allows diners luxuriate in the splendid isolation and tranquil mountains that cocoon this Highland outpost. The icy waters of Loch Ewe lap just feet from the window where seals and slinky otters seem to cavort for guests' pleasure.
The bill Dinner, a seven-course affair, costs £45stg per person. Reservations essential. Non-residents welcome.
Pool House, Highland, Poolewe, Ross-shire, Scotland.
(0044 1445 781 272; www. poolhousehotel. com. )
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YOU ARE HERE: 19 March 2007 / tribune.ie / 2006 / 01 / 15
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