As you wind down the single track roads that hug the Wester Ross coastline, across several cattle grids and through a rugged landscape, you will come across a gorgeous very grand lodge set on the sleepy shores of Sheildaig Bay; essentially the North Atlantic Ocean.

Welcome to Shieldaig Lodge, Badachro, Wester Ross, Scotland.

REVIEW OF DINNER AT SHIELDAIG LODGE, BADACHRO, WESTER ROSS, SCOTTISH HIGHLANDS

Shieldaig Lodge was formerly a hunting lodge and it retains much of that charm today. A Victorian hunting lodge that has recently been refurbished and set in a 26,000 acre estate. The lodge is 1.5 hours from Inverness Airport and about 15 minutes from Gairloch, the closest town.

But its the rolling lawn with statues of stags that catch my eye, and although a cold night, I couldn’t resist a stroll out front down towards the waters edge as the sun was setting. Spectacular!

This wasn’t home for the night, I was here for dinner. The reception area, snugs and dining room are a beautifully decorated with the staff very friendly and welcoming. The dining room is quite formal and not something I was expecting, which was something more informal but luxurious.

Before dinner, its the view that makes you want to sit in here and sip a large glass of red wine, watching the dark ink of night swallow the last light of day. Its glorious and I can only imagine this space at breakfast in the morning!

Head Chef, Jermone Prodanu, is in charge of the extensive Scottish larder that is the estate, with access to rare breed lamb, Highland cattle and its own deer herd. Crab, lobster, langoustine, oysters and scallops are caught by hand right in front of the hotel; and salmon is locally smoked.

Chef is classically trained and it shows in the presentation and cooking.

For starters I chose Scallops of course!

Seared North Uist Scallops with sweet potato mousseline and black pudding. These scallops were huge, fat and juicy. Perfectly cooked and scooped up with that sweet potato mousse, every bite was like heaven.

Grilled West Coast Haddock Fillet with Lyonnaise potato, green beans and smoked bacon, asparagus and Armoriquaine sauce.

This dish was so colourful and everything so wonderfully balanced atop one another. Not a presentation of haddock I’d seen before, with it curled in a circle, laid atop the potatoes. The entire dish was hearty, and warming; the flavours were well balanced between acidity and sweetness, and the textures between soft and crunchy. Lovely.

Sticky Toffee Pudding with strawberry ice cream and toffee sauce. Unfortunately, I didn’t like this at all. As you will know readers, I always order STP if its on the menu and this dessert didn’t hit the mark. The cake pudding itself had a strong taste of baking powder, no where near enough toffee sauce and strawberry ice cream does not go with STP!

At £49.00pp for 3 courses, it isn’t cheap, but you do receive large portions and you will not leave feeling hungry or hard done by. Their tasting menu looks utterly fabulous with Highland Pheasant taking centre stage. The tasting menu is £69.00pp with wine pairing at £39.00pp

After dinner I took a wee wander into the two snugs and then ended my evening in the Liberator Bar which is stocked with over 100 Scottish Gins and a whisky collection of old and rare that will have every whisky lovers heart beat a little faster. No wonder the 1982 Brora (£120.00 a dram) and the 1967 Killyloch (£500.00 per dram) are under lock and key.

Shieldaig Lodge resonates luxury in Wester Ross with its elevated dining and comfortable not over the top opulence. If you do not manage to stay here, do stop in for dinner, lunch or Afternoon Tea, or perhaps book a picnic on the front lawn in the Summer. What ever you do, add it to your itinerary when on your travels through Wester Ross.

Sheildaig Lodge, Badachro, Gairloch, Wester Ross, IV21 2AN. Tel 01445 741333 www.shieldaiglodge.com

My Spoon Award for dinner only : Gold Spoon 9/10

I was invited by Shieldaig Lodge as part of the Visit Wester Ross campaign, to review their menu. Food and drink were complimentary but the views are very much my own.