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Balgonie Country House Hotel Review

Built in the early 1900s in four acres of grounds on the edge of the village, Balgonie House is an enduring kind of place, thanks largely to the efforts of long-serving owners John and Priscilla Finnie.

He cooks, while she oversees proceedings in the tasteful, pastel-coloured dining room. Herbs and fruit harvested from the hotel garden regularly find their way into the kitchen, as well as keen sourced ingredients from local producers.

Dinner menus are fixed-price for four courses, opening with – say – pissaladière of spinach, wild mushrooms and anchovies or confit of duck on stir-fried vegetables with sweet chilli sauce.

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