Ballathie House Hotel, Kinclaven, Stanley Review

Ballathie house hotel Perthshire

There is a very long driveway leading up to Ballathie House Hotel

Driveway at Ballathie

Parking Area Ballathie House

The room was huge, clean & bright and tastefully decorated, with desk and mirror, flat-screen TV, coffee table and chairs.

Ballathie House Bedroom

We were greeted by the pleasant sight of fresh fruit, water (both still and sparking) and a good tea and coffee selection including a teapot and Clipper and Twinnings tea etc. The window looked out onto a large well-kept lawn and trees.



A very comfortable bed with extra cushions for support were provided.

The best bit was in the bathroom…..

Ballathie Bathroom

A huge original bath, big enough for two (I think 😉 ).  Lovely original features but with the bonus of a modern shower as a separate area at the side.   The wash basin/make up area was located in the turret, which gave excellent lighting for washing/make up/preening.

Ballathie Turret

After amazing ourselves with the bedroom and bathroom, we sauntered down for dinner.

Ballathie_House_Amuse_BoucheAmuse Bouche

Black pudding venison spring roll with celeriac purée and orange purée.  Lovely crisp spring roll pastry with strong black pudding and venison.  Delicious.


Ballathie_House_Starter2Beef Carpaccio – Asparagus Spears, Truffle Dressing, Horseradish Mousse

A very light Carpaccio with which the beetroot and asparagus went well. Very crunchy croutons to offset the smooth beer.  Caperberries and horseradish mousse provided more zing.  Horseradish was strong but without being overpowering.


Ballathie_House_Starter1Seared King Scallops, Ham Hock, Apple Gel and Curried Purée

Smooth, lightly cooked scallops, with melt-in-the-mouth ham.  Curried purée was nice addition, worked well with the ham.

Ballathie_House_SorbElderflower sorbet

Lovely light and refreshing palate cleanser


Ballathie_House_Main1Loin of Pork with Champ Mash, Glazed Belly, Spare Rib and Butternut Squash Puree

More delicious, smooth flavours.  Moist meat, buttery champ and liqueyfying fat from the belly.


Ballathie_House_MainLoin of Lamb, Pomme Puree, Lamb Sweet Breads, Mint and Parsley Salsa

Smooth mustard tasting puree, perfectly cooked lamb.  Light flavours to the mint and parsley salsa worked well with the sweet breads.

Ballathie_House_Dessert_1Apple textures

Apple doughnut, calvados tiramisu, mini apple pie

More stunning cookery.   Light, full of taste.  Words really cannot describe how all these flavours tasted.   Try it!

Ballathie_House_Dessert2Ballathie rhubarb cranachan
Sous vide rhubarb, espuma cranachan, oatie whisky tuille

Zingy rhubarb worked well with the cranachan.  The tuille was chewy, sugary and gave the right about of sweetness to the delicious rhubarb.

The meal was delicious, cooked perfectly with just the right amount of time between each course to let things settle.


After dinner we retired to the drawing room for some coffee and a little cookie (no room for this after such a good dinner)


A buffet breakfast area is set up in the hallway ….


….with a selection of pastries, cereals, yoghurts, fruits and juices.


Inside the dining area there is a menu for hot items.

Ballathie_House_SalmonScrambled egg and smoked salmon

This was a popular choice.  Creamy scrambled egg and light, smokey salmon.

Ballathie_house_breakfastFull Scottish Breakfast

Special mention for the thick bacon and the delicious sausages and black pudding.


After breakfast we went for a walk around the grounds.

Ballathie_House_OutsideBallathie_House_LodgeRiverside accommodation

Ballathie_House_River2View from riverside

Riverside BallathieBallathie House walking from the river.

Overall, a lovely place to visit for a well needed rest.  Staff are friendly and helpful, there is free wifi  in the bar, hall and lounge area with plenty of seats to relax in.  The food, provided by Chef Scott Scorer ex Gleneagles, is a must do.   We would have no hesitation in visiting again.

A competition to win a 2 night stay at Ballathie House can be found here: (closes 30th June 2013) Hotel Deals




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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