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Inverlonan is leading the transformation of Ballygowan Farm to debut a nine-bedroom hotel and restaurant, scheduled to open November this year.
Located four miles east of Oban, the hotel is the latest restoration project for Inverlonan, following the launch of its three off-grid bothies, which opened in 2020.
The project, overseen by architect Kirsten Mackenzie, will retain the existing stone buildings, adapted using local materials and ecological building techniques. The original farmhouse will consist of three bedrooms, while a further five rooms will be situated within the former Byre. A restored 16th-Century stone bothy, The Blackhouse, will become a standalone suite.
Each bedroom will include a super-king bed and en-suite bathroom, with three of the Byre rooms incorporating stone baths and limecrete wet rooms. Two of the farmhouse rooms will also include additional bunk beds for children, allowing the farmhouse to sleep up to 10 guests.
The interiors will combine work from Scottish and local artists alongside work by John Bellany and Allan Davie, with bespoke elements including handwoven willow baskets, ceramics, wallpapers and textiles made using Inverlonan’s own organic wool.
The new 24-cover, open-plan restaurant offers what the operator describes as a “Wild Dining” experience, serving an eight-course menu in a single sitting at 7pm. The restaurant will centre on woodfire cooking, with more than 90% of produce used coming from either the estate itself or Scotland’s west coast.
Ingredients will include Inverlonan’s own grass-fed Luing cattle and native-breed sheep, vegetables, fruit, herbs and honey from the farm. Seafood will also play a key offering, with scallops, creel-caught prawns, Loch Creran oysters and Kames trout.
The restaurant will be led by chef Tim Kensett, whose previous experience includes The River Cafe in London, Storico in New York, GoldenEye in Jamaica and The Fife Arms in Braemar.
Guest facilities will include honesty bars, a larder and in-room provision boxes as opposed to conventional minibars. A communal sauna and wild swimming pool will be available at Loch Nell beach, with kayaks, canoes, paddleboards and fishing rods available for guest use. The three existing bothies will also continue to operate alongside the hotel.
The opening marks the next stage in Inverlonan’s development, which the company said is designed to offer an experience shaped by its surroundings.
Inverlonan is leading the transformation of Ballygowan Farm to debut a nine-bedroom hotel and restaurant, scheduled to open November this year.
Located four miles east of Oban, the hotel is the latest restoration project for Inverlonan, following the launch of its three off-grid bothies, which opened in 2020.
The project, overseen by architect Kirsten Mackenzie, will retain the existing stone buildings, adapted using local materials and ecological building techniques. The original farmhouse will consist of three bedrooms, while a further five rooms will be situated within the former Byre. A restored 16th-Century stone bothy, The Blackhouse, will become a standalone suite.
Each bedroom will include a super-king bed and en-suite bathroom, with three of the Byre rooms incorporating stone baths and limecrete wet rooms. Two of the farmhouse rooms will also include additional bunk beds for children, allowing the farmhouse to sleep up to 10 guests.
The interiors will combine work from Scottish and local artists alongside work by John Bellany and Allan Davie, with bespoke elements including handwoven willow baskets, ceramics, wallpapers and textiles made using Inverlonan’s own organic wool.
The new 24-cover, open-plan restaurant offers what the operator describes as a “Wild Dining” experience, serving an eight-course menu in a single sitting at 7pm. The restaurant will centre on woodfire cooking, with more than 90% of produce used coming from either the estate itself or Scotland’s west coast.
Ingredients will include Inverlonan’s own grass-fed Luing cattle and native-breed sheep, vegetables, fruit, herbs and honey from the farm. Seafood will also play a key offering, with scallops, creel-caught prawns, Loch Creran oysters and Kames trout.
The restaurant will be led by chef Tim Kensett, whose previous experience includes The River Cafe in London, Storico in New York, GoldenEye in Jamaica and The Fife Arms in Braemar.
Guest facilities will include honesty bars, a larder and in-room provision boxes as opposed to conventional minibars. A communal sauna and wild swimming pool will be available at Loch Nell beach, with kayaks, canoes, paddleboards and fishing rods available for guest use. The three existing bothies will also continue to operate alongside the hotel.
The opening marks the next stage in Inverlonan’s development, which the company said is designed to offer an experience shaped by its surroundings.
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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