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

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

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…..

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.

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

Amuse Bouche

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

Beef 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.

Seared 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.

Elderflower sorbet

Lovely light and refreshing palate cleanser

Loin 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.

Loin 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.

Apple 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 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.

Scrambled egg and smoked salmon

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

Full 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.

Riverside accommodation

View from riverside

Ballathie 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.

http://en.m.wikipedia.org/wiki/Ballathie_House

A competition to win a 2 night stay at Ballathie House can be found here: http://www.scotrail.co.uk/ballathiehotel (closes 30th June 2013)