Set in a tranquil location, this 18th Century family-run hotel offers stunning views and forest walks.
Price per night: from £99 to £200.
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Coul House has been a family run country house since June 2003. Secluded in the hills above Contin, Ross-shire, centrally located in the Northern Highlands of Scotland, it is the perfect place discover the beauty of the area. All the bedrooms have en suite facilities with bath/shower combined, television, tea & coffee making facilities and beautiful views of either Strathconon and the mountains beyond or the rear lawn and mature woodlands. The small village of Contin sits on the banks of the river Blackwater and is a fantastic spot for nature lovers with attractions including the Achilty forest with miles of bike and walking trails, Rogie waterfalls with salmon leaping throughout the summer, secluded lochs and abundant wildlife.
Coul House was built for Sir George Steuart Mackenzie, 7th Baronet of Coul, by Edinburgh architects Robert & Richard Dickinson. George Steuart was born in 1780, his family had resided in Coul since 1560. The word Coul in Gaelic means settlement in the narrows of the glen. Sir George was known as a just and liberal landlord, distinguished in the pursuits of science. In 1888, Queen Victoria visited Strathpeffer spa town and was entertained with a small Highland gathering at Coul House. A painting of the occasion still sits above the fireplace in the Octagonal Room. In 1940, British Army used it to house the Polish mounted division who ran a light casualty hospital in the house during the war. It is said that the Royal Family of Norway stayed here during their exile. In 1978, Historic Scotland listed Coul House as a Grade A building. In 2003, Stuart & Susannah Macpherson purchase Coul House and set about slowly refurbishing the hotel and reinstating some of the original features of the house. Coul House offers contemporary Scottish cuisine that utilises local and international produce and ingredients, as well as traditional dishes, for a unique dining experience. Garry, the Head Chef, is a traditionalist in that he chooses to make his own breads, pastries, desserts and stocks for all his sauces. He also cures and smokes on site using traditional Highland methods. Garry sources the meat and fish from Campbell’s of Broxburn, be it Scottish landed or reared produce. West coast lobsters and scallops from Dingwall based Keltic Seafare are available. A good variety of wines both from the new world producers and some of the old classics, will complement your meal. The 8 acres of grounds, adjacent Achilty forest and the unspoilt views to the mountains gives the feeling that nothing has changed over the centuries. The lawns are put to good use with a fun nine-hole pitch and putt. There is a small play area hidden in the trees for children and a large terrace just off the lounge bar for you to enjoy a cold drink on a sunny day or a warming malt in the colder months, it’s a perfect spot to take in the Highland scenery.
Check In: From 3.00 pm Check Out: By 12.00pm (midday) Directions: By car from the south: From Inverness follow the A9 north over the Kessock Bridge. At the Tore roundabout take the second left (sign-posted Dingwall and Ullapool A835) at the next roundabout take the second left to stay on the A835 (sign-posted to Ullapool) The next village is Contin, about 6 miles from the roundabout once in Contin, the entrance to our driveway is the third right (approximately 200 yards) after the petrol station. If you pass the one and only village shop you have gone too far! The hotel is located up the hill at the end of the half-mile gravel driveway. Please do not be put off by the potholes and ruts that appear occasionally throughout the year after heavy rain. Inverness airport - 45 min/ 26 miles Inverness city - 30 mins by car/ 50 mins by bus/ 19 miles
Contact us at info@britisheducation.org.uk
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Contact us at info@britisheducation.org.uk
