Situated on the banks of the stunning River Nith in Dumfriesshire South West Scotland, Blackaddie is a haven of tranquility and fine dining in the lush green forested, mountains of South West Scotland.
Dumfries and Galloway is the forgotten corner of Scotland. This region has everything the highlands have only in a smaller area. This stunning coastline comes complete with bird sanctuaries, fantastic sandy beaches, and hidden coves, heather-clad hills, and deep steep glens, waterfalls and sparkling mountain burns, large forest parks, and dark skies.
The highest village in Scotland can also be found here complete with a ski club. Empty roads lead to dramatic castles and country estates. The area has some of the best mountain biking in the country in the 7 Stanes and the longest coast to coast footpath goes from the coast way over in the west at Port Patrick right through the region and past the Blackaddie hotel’s front door.
Blackaddie Hotel Review
Chef Ian McAndrew and his wife, Jane, run this hotel with a great deal of love and care. Although McAndrew is not a household name, he trained with the legendary Anton Mosimann at the Dorchester hotel and is held in the highest regard by those in the know. In 1982 he was the youngest British chef to win a Michelin star and he also won 2 Chef of the Year titles in 2016.
From the moment you turn onto the private driveway of this 16th Century Country House you can tell you are somewhere very special. Set in two acres of gardens, surrounded by green fields and overlooking the River Nith (where you can spend the day fishing), Blackaddie House Hotel is a beautifully restored 16th-century rectory. The centerpiece is the elegant dining room with windows on two sides. Expect the main hall adorned with antlers leading into a lounge and bar, home to a welcoming fire. Beyond the lounge is the library, which is full of comfy sofas and books. There is more comfy seating in the conservatory, offering views over part of the garden and along the river. Beyond the hotel, itself are two acres of beautifully kept gardens.
Six lovely guest bedrooms sit on the first floor of the main hotel and look out in various directions. There is a choice between super-king-sized beds and twins. The substantially-built super-king four-poster in “Grouse” would not look out of place in the Palace at Stirling Castle. Attached to the hotel is the River Suite, offering a lounge and separate bedroom, and a small kitchen, allowing it also to be let on a self-catering basis and there are two further Riverside Cottages.
The highlight of a stay here is without a doubt the delicious food. The menu reflects Scotland’s outstanding natural larder from both land and sea and quality, provenance and freshness is the cornerstone of Ian’s philosophy on food. Menus change daily and they use only fresh products, which are local whenever and wherever possible. With two menus, a five-course fine dining dinner menu and a three-course TDH menu from which you could have only one course if you prefer, expect a serious gastronomic experience, but with a touch of fun. This is unfussy fine dining with a well deserved international reputation and many accolades and awards.
This utterly enchanting country retreat is a gourmet paradise and is a must stay if you are close to this underrated region of Scotland. Miss it and you are missing out!
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