Eating & Drinking Guide 2010
Is it wrong to start a review with ice-cream? If so, special rules must be invoked: the home-made ice-cream at The Lovat deserves headline status, with dreams made of a scoop of the lemon crème fraiche.
The restaurant for The Lovat Hotel is a little bit different. There’s a girlie, 'SATC' hint to the décor that’s a surprise in the Highlands, but it's sufficiently funky not to scare your boyfriend off. As oft-claimed as it is, a number of ingredients here do come from near rather than far: Lochaber salmon and venison, West Coast mussels, Stornoway black pudding . . . these are served with an inclusive vibe that aims to please everyone.
The dairy-intolerant aren’t excluded from the ice-cream experience with a home-made soya version available, along with gluten-free options. The slight quirkines of the décor extends to the food: original touches such as a fried poached egg or chicken liver and fois gras brûlée rouse the curiosity but also deliver on the palate.
As far as service goes - The Lovat recently won a gold medal from VisitScotland, so no worries on that front either.
Have your say
Saturday, 12 June 2010
Monday, 17 May 2010
Loving Lochaber!
Lochaber, No Fuss Events 1/2 marathon, was held on Sunday, 16th May 2010.
The Lovat Team comprised of Cooper, Drummond & Caroline who completed the undulating course in 1hr, 59.30 - not bad for our 1st attempt!
The day was beautiful with interspersed sunshine on the Scottish mountains. David Gregory came to cheer us on as well.
This course is highly recommended so contact the Lovat team to book your accommodation in the Highlands for 2011!
Wednesday, 12 May 2010
Mmmmm Marmalade!
Business profile of Caroline Gregory as the Environmental Business Driver for the North of Scotland in her Loch Ness hotel. The Press & Journal completed a great article on the Lovat, followed by an insightful Q & A session!
Marmalade I hear you say?
Well - Paddington Bear loved his marmalade sandwiches!
Tuesday, 4 May 2010
What a load of rubbish...
...scary thought.
Why reduce waste?
It is increasingly difficult and expensive to dispose of waste
A hotel guest generates about 1kg (2lb) of waste per night, more than half of it in paper, plastic and cardboard. In addition to negative environmental impact, as landfill capacity diminishes, so the cost of waste disposal becomes more expensive. In the UK, for example, landfilling costs are now £48 per tonne (1.1 tons) compared to £18 a tonne in 2005.
It creates huge environmental problems
Landfilling not only takes up valuable land space but causes air, water and soil pollution, discharging carbon dioxide (CO2) and methane into the atmosphere and chemicals and pesticides into the earth and groundwater. In addition, waste often has to travel long distances to the landfill site, consuming fuel and contributing to greenhouse gas emissions.
To meet tougher government legislation
National and local governments are introducing more stringent requirements with regards to waste disposal to landfill and recycling, and the hotel industry must respond to these high green standards.
It is an inefficient resource use
Often it is more resource-efficient to make new products by recycling rather than starting from scratch. For example, recycling used aluminium tins into new tins requires 95% less energy than processing bauxite ore into aluminium. Many discarded materials, such as furniture and food, also have value.
It makes good business sense
* When supplies are used more efficiently, it saves money on raw materials.
* Income can be generated by selling old equipment and reusing or recycling valuable waste materials.
* Waste disposal costs fall as the amount of waste you produce decreases.
Pat Maher, a former hotel executive now serving as an environmental consultant to the American Hotel and Lodging Association, says that good waste management and recycling is an effective public relations tool, because it shows a dedication to corporate responsibility with environmental policy. “Doing in-room recycling is important because the guest sees that,” he says. Also, by removing paper, plastic and other recyclables from their waste, hotels can trim their disposal bill by as much as 50% — a significant savings in cities where waste removal is expensive. “In New York City, it’s not unusual to have a $100,000-a-year waste bill,” says Maher, “and if you can cut that by $50,000, that’s a big deal to the operator of a hotel.”
Green hotelier - Issue 51, Waste Management
Why reduce waste?
It is increasingly difficult and expensive to dispose of waste
A hotel guest generates about 1kg (2lb) of waste per night, more than half of it in paper, plastic and cardboard. In addition to negative environmental impact, as landfill capacity diminishes, so the cost of waste disposal becomes more expensive. In the UK, for example, landfilling costs are now £48 per tonne (1.1 tons) compared to £18 a tonne in 2005.
It creates huge environmental problems
Landfilling not only takes up valuable land space but causes air, water and soil pollution, discharging carbon dioxide (CO2) and methane into the atmosphere and chemicals and pesticides into the earth and groundwater. In addition, waste often has to travel long distances to the landfill site, consuming fuel and contributing to greenhouse gas emissions.
To meet tougher government legislation
National and local governments are introducing more stringent requirements with regards to waste disposal to landfill and recycling, and the hotel industry must respond to these high green standards.
It is an inefficient resource use
Often it is more resource-efficient to make new products by recycling rather than starting from scratch. For example, recycling used aluminium tins into new tins requires 95% less energy than processing bauxite ore into aluminium. Many discarded materials, such as furniture and food, also have value.
It makes good business sense
* When supplies are used more efficiently, it saves money on raw materials.
* Income can be generated by selling old equipment and reusing or recycling valuable waste materials.
* Waste disposal costs fall as the amount of waste you produce decreases.
Pat Maher, a former hotel executive now serving as an environmental consultant to the American Hotel and Lodging Association, says that good waste management and recycling is an effective public relations tool, because it shows a dedication to corporate responsibility with environmental policy. “Doing in-room recycling is important because the guest sees that,” he says. Also, by removing paper, plastic and other recyclables from their waste, hotels can trim their disposal bill by as much as 50% — a significant savings in cities where waste removal is expensive. “In New York City, it’s not unusual to have a $100,000-a-year waste bill,” says Maher, “and if you can cut that by $50,000, that’s a big deal to the operator of a hotel.”
Green hotelier - Issue 51, Waste Management
Monday, 26 April 2010
Jolly June!
As the snow melts...as the warm weather approaches & as the blue sky beckons - grab the Lovat's Jolly June so you can look forward to some outdoor invigoration balanced with some hotel cosy comfort.Stay for 1 night Dinner Bed & Breakfast & get dinner on 2nd night, complimentary. Prices start from £56.25 per person, per night.
Book your Loch Ness accommodation for your holiday in Scotland
Sunday, 25 April 2010
May Day - May Day!
Whisk yourself away in May & take advantage of our 3 night Loch Ness special accommodation deal.
Stay for 2 nights & get 50% off 3rd night, Dinner Bed & Breakfast
Offer available Sunday - Thursday inclusive, with rates starting from £55.80 per person, per night, DBB.
Book online or visit the Lovat website for more information.
Saturday, 24 April 2010
Wet & Wild!
Thursday, 22nd April 2010
After getting the bedrooms ready & clearing up after breakfast, the Lovat team headed out for a day on the water. Caroline stayed behind to hold the fort out front whilst James held the kitchen.
The team spent the day on the River Garry, with instruction from Highland Activties. Despite it being rather cold, everyone had loads of fun.
The day ended with a buffet, some drinks, some truth or dare antics & also good old Karaoke! We had a dance off between Salsa & Ballet as well as some 'X' Factor singing style displays! We said our 'final' Goodbye to Ailsa who after 3 years of Lovat Life, has headed to another job role in the area - we wish her well.
Thanks to all those who participated & made it such a great day.
The team spent the day on the River Garry, with instruction from Highland Activties. Despite it being rather cold, everyone had loads of fun.
The day ended with a buffet, some drinks, some truth or dare antics & also good old Karaoke! We had a dance off between Salsa & Ballet as well as some 'X' Factor singing style displays! We said our 'final' Goodbye to Ailsa who after 3 years of Lovat Life, has headed to another job role in the area - we wish her well.
Thanks to all those who participated & made it such a great day.
Thursday, 1 April 2010
Easter Lunch 2010
12noon - 2:30pm
Friday - Monday
Sandwiches
A choice of Pannini, Traditional White or Multi Grain Bread
All served with Mixed Leaves & Cajun Scented Potato Wedges
Brie & Provençale Vegetables
(Panini only) 6.45
(V)
Honey Roast Ham,
Whole Grain Mustard 6.45
Isle of Mull Cheddar,
Chives 6.25
(V)
Tuna Spring Onion,
Black Olives 6.20
Pesto Chicken,
Pine Nut 6.75
Oak Smoked Salmon,
Mini Capers, Cream Cheese 7.25
Salads
Salad of Seasonal Melon Small 5.50
Prawn Marie Rose Large 9.95 (GF)
Chicken Caesar Salad Small 6.95
Baby Gem Lettuce, Parmesan, Large 10.95
Croutons, Anchovies
Soup of The Day 4.50
(GF)
Classic Thai Spiced Mussels Small 6.50
Large 12.00
(GF)
The Lovat Fish & Chips 11.95
Battered Mallaig Haddock
Crushed Peas, Tartare Sauce, Hand Cut Chips
Crispy Breaded Scampi 10.95
Crushed Peas, Tartare Sauce, Hand Cut Chips
Chargrilled Venison Sausages 11.25
Creamed Potatoes, Onion Sauce,
Root Vegetable Crisps
Desserts
Buttermilk Pie 5.95
Fresh Strawberry Sauce, Chantilly Cream
Chocolate Soufflé Cake 5.95
Grand Marnier Butter Cream, (GF)
Dark Chocolate Glaze
Walnut & Plum Linzer Tart 5.95
Lemon Crème Fraîche Ice Cream, Fresh Berries
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