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Willowburn Hotel Review

Cross the Clachan Bridge over the Atlantic Ocean to reach Jan and Chris Wolfe's privately-run hotel with gardens running down to the quiet waters of Clachan Sound.

Chris runs an industrious kitchen, bakes his own breads, harvests produce from the hotel's kitchen garden and makes good use of a smoker for salmon, duck, prawns and even cheeses; seafood is from the local boats, oysters are come from the bays of Portmor.

The menu changes daily, but a typical four-course line-up might begin with chicken roulade with duck and pear stuffing or vegetable and almond terrine in pastry.

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