Nestled amidst the breathtaking landscapes of the Scottish Highlands, Inverness offers a truly enchanting getaway for those seeking a blend of history and natural beauty. As the capital of the Highlands, this vibrant city effortlessly combines its rich cultural heritage with modern comforts.

It’s also home The Drumossie Hotel, a 4 star charming and luxurious retreat offering guests a perfect blend of comfort, sophistication, and warm Scottish hospitality.

REVIEW OF THE DRUMOSSIE HOTEL IN INVERNESS

Set in nine acres of parkland, the hotel is located around 10-15 minutes from Inverness city centre. They have 44 bedrooms, as well as 6 meeting and conference rooms. The hotel has a sprawling lounge, a restaurant but no bar. Drinks are served in the lounge or restaurant.

Afternoon Tea and informal dining are served in the spacious lounge area, whilst the Grill Room is a showcase for seasonal local produce and elevated dining.

Nestled within the embrace of a the hotel, the charming rooms exude an unparalleled sense of enchantment. Each room however does embrace modern comforts from wi-fi to smart tv to large comfortable beds where you can sink into the plush layers feeling like you’re being enveloped in a cloud, guaranteeing a restful night's sleep.

Large windows allow the soft Autumn daylight to illuminate the elegant dark wood furniture, invoking a sense of regality. The Autumnal colour palette, adorned with understated Scottish patterns, adds a touch of sophistication. These rooms are more than mere spaces; they are havens of tranquillity, providing a serene retreat from the outside world, where guests can immerse themselves in the romance of the Scottish Highlands.

When it comes to hotel en-suites, a standout feature that can truly elevate the guest experience is the presence of large modern showers and baths. The Executive Suite that I stayed in provided a generous sized en-suite - my haven of relaxation and indulgence for my overnight stay.

Inverness and the Scottish Highlands are a treasure trove of incredible local produce, harnessing the raw beauty of the landscapes and the pristine conditions in which it is grown. From the lush green pastures dotted with grazing Highland cattle comes the rich beef. The cold, clear waters of the lochs yield succulent and delicate seafood, with plump langoustines and flaky salmon taking centre stage. The fertile soil is home to a plethora of root vegetables like the earthy neeps and the creamy potatoes, while the bountiful forests offer up wild mushrooms, brambles, and heather honey. These pristine ingredients, nurtured by the untamed Scottish elements, embody the essence of the Highlands and play a pivotal role in its rich culinary tapestry.

And this was my very reason for being in Inverness and staying at the Drumossie Hotel, to meet and raise awareness of local producers for the Taster of Inverness event run by Visit Inverness Loch Ness.

Our showcase dinner was a celebration of Scottish food from Drumossie’s Executive Chef Euan Walker and Head Chef Stewart MacPherson (plus obviously the whole kitchen brigade!) paired expertly with wines and whisky!

Much of the food that we heartily tucked into at dinner, we would be introduced to the producers the following day!

Between conversations, glasses clinking and photographs being taken, dishes such as the North Uist White Crab with orange, smoked almonds, pickled apple, poached grape and dill oil graced our table. Another incredible stand out dish was the Singleton Whisky and White Chocolate parfait with torched apple, Singleton 15yo jelly, honey and oat crumb! Wow!

Your menu might not include these particular dishes when you dine at the Drumossie hotel, but the exceptionally high standard of ingredients and talent will be evident in whatever dish comes out of this kitchen.

Their Sample Menu on the website lists some phenomenal plates such as Langoustine and Prawn Cocktail and the Fillet of Sea Trout which will all be sourced from Sea Stocks. Billy McGlinn, owner of Sea Stocks, provides the salmon from the western Highlands and islands of Scotland, wild halibut from the Shetlands, velvet and brown crabs from the crystal clear waters around Ullapool, and langoustines and scallops from Scotland’s pristine north coast!

Venison shares the spotlight with seafood here, and Drumossie have their own ghillie and estate manager, Ryan Rutherford. One of his key duties as Ghillie is wildlife management, which includes controlling the deer population. And so, naturally enough, he supplies Macdonald Drumossie Hotel with fresh wild venison, raised and stalked in their local forests and hills.

The hotel breakfast offers a cold buffet with a selection ham and cheeses, yoghurts, fruit juices and cereals and a small menu from which to order any hot meals. The breakfast menu is limited and there are supplements for the more indulgent breakfast meals like Kiln Smoked Kipper, John Ross Smoked Salmon with scrambled eggs, Smoked Haddock with poached egg and the Eggs Benedict.

The Drumossie Hotel's idyllic setting and opulent amenities truly made it a haven of luxury in Inverness, leaving me with cherished memories of a truly magical overnight stay.

THINGS TO NOTE ABOUT THE DRUMOSSIE HOTEL

• They have accessible rooms available

• They can cater for dietary requirements

• They provide free parking

• They are perfectly located for visiting Culloden, Cairngorms and Loch Ness

• Rooms start from around £130 for a standard double room with breakfast

• The Executive Suite that I stayed cost £242 with breakfast

The Drumossie Hotel, Old Perth Road, Inverness, IV2 5BE www.macdonaldhotels.co.uk/drumossie

Overnight stay and dining was part of a Press Trip with Visit Inverness Loch Ness. Food, drink and accommodation were complimentary but the views are very much my own.