The Torridon

William King-Noel, first Earl of Lovelace and husband of Ada Lovelace, began building his lodge at the head of Upper Loch Torridon in the 1860s and finished it in 1887; even the soil for the kitchen garden was shipped in from Ireland. The house reopened as a country house hotel in 1993 under the Gregory family. Their daughter Rohaise and her husband Daniel Rose-Bristow joined as managers in 1999 and bought the business in 2004. The main house has 18 bedrooms, the best looking down the loch to the mountains, and the converted Stables add twelve simpler rooms, where dogs are welcome on the ground floor.

The 1887 restaurant earned a Michelin star and a Green Star in the 2026 Guide, and the kitchen garden supplies most of what appears on the plate, backed by Highland cattle and Tamworth pigs from the farm. Bo & Muc, the brasserie about 100 metres from the main house, is the easy alternative on a second night, and the whisky bar keeps several hundred bottles. The in-house outdoor team runs sea kayaking on the loch, gorge scrambling and guided hill days on Liathach.

The sustainability work is real rather than decorative: heating comes from local woodchip, water from a borehole, all food waste goes into a composter, and in 2026 the hotel became the first in Scotland to reach EarthCheck Silver. The North Coast 500 runs right past the hotel, but the house stands back in its own parkland, facing the loch rather than the road.