Located near Inverness, the Luxury Boath House Hotel and 4AA restaurant have unveiled their newly extended six course menu that changes daily. For head chef Charlie Lockley moving from five to six course menu means that he can further demonstrate his unique style of cookery, which is highly imaginative and yet at the same time effortlessly simple.

Boath House has been described as one of the most beautiful and perfectly formed regency houses in Scotland. Built around 1820 on the site of a much older Keep by the renowned architect Archibald Simpson, the grounds and walled garden date back to the time of Mary Queen of Scots. It was from the rising ground to the east of the Keep on a misty morning in 1645 that part of the Royalist force led by Montrose awaited the Covenanting army.

The house was built for the Dunbar family who owned it for many years, eventually it was sold and changed hands several times, until it fell vacant in the late eighties and slowly began to deteriorate. By the time Don and Wendy Matheson purchased the building in the early nineties the house was on the “at risk” register with the roof in imminent danger of collapse. Over a period of some five years the Matheson’s painstakingly restored the building to something approaching its original splendour.

The Boath House is just a short drive from Inverness and nearby attractions include Fort George, Loch Ness, Aviemore and Cairngorms and the Scottish Whisky Trail. Outdoor activities nearby include golf on some of Scotland’s best golf courses, fishing and nature watching – this region is one of the few places in the UK you can see colonies of Bottlenose dolphins. Onsite there are also twenty acres of beautiful woodland, lawns, wild flower meadows and a lake to explore.

The Walled Garden provides organic produce for the kitchens for most of the year including fruit, herbs, vegetables and edible flowers, which renowned Scottish chef and his culinary staff use to craft their culinary delights. His beautifully presented dishes have gained him a following around the world. This is one of the reasons why Boath House is one of only three restaurants in Scotland to hold 4AA rosettes. The other two chefs holding this accolade include Restaurant Martin Wishart in Edinburgh and Andrew Fairlie at Gleneagles.

Chef Lockley's menu combinations are inspired by the seasons and include many foraged food ingredients from the coastline to the hedgerow. All dishes cooked for the 26 seater Georgian dining room restaurant are made using organic ingredients. Charlie and the owners Wendy and Don Matheson are also exponents of the slow food movement so as much as possible the ingredients are grown on site in the hotels extensive 20 acres grounds and Victorian kitchen gardens or sourced from local meat providers, dairies and fishermen.

A sampling of a recent Six course dinner menu includes: Celeriac Soup, Sea Relish, Saddle of Rabbit, Bacon & Pear, Confit of Salmon, Beetroot Jelly & Quails Egg, Red Deer, Crushed Peas, Garlic Shoots & Chantarelles, Stilton, Clava Brie & Dunlop Cheddar Cheeses, Rhubarb, Spiced Bread, Parfait & Jus, and Tea, Coffee & Petit Fours.

Learn More

The Boath House has only eight individually decorated bedrooms, and a restaurant seating 26. Over the years it has also built a reputation as a showcase for some of Scotland’s best contemporary art with a minimum of 20 artists exhibiting at one time including painters, sculptures, potters and jewellers. To sample Chef Lockley's divine culinary selections and make your reservation at the Boath House visit www.boath-house.com.