A Wee Dram On The Wild Landscapes Of Skye

A former Scottish clan shooting lodge on Skye has partnered with the island’s newest distillery to market a whisky-themed stay package.

Kinloch Lodge has joined forces with Torabhaig Distillery – 10 years old this year - to introduce its new whisky-themed package, so that the duo can showcase both the hotel and distillery, which are set in the wild landscapes of of the Scottish island.

Torabhaig, built on historic Clan Donald lands, is Skye’s newest whisky distillery and has curated a tour of its facility, along with tasting, as well as a foraging and cocktail making experience allied to seasonal menus from Kinloch’s kitchen.

Kinloch Lodge, originally built as a farmhouse and then used as the Clan’s shooting lodge, was opened by Godfrey, Lord Macdonald and High Chief of Clan Donald, and his wife, world-renowned cook Claire, in 1972. It is now run by their daughter, Isabella Macdonald.

From day one, Claire pioneered using local ingredients from Skye’s natural larder and working with passionate artisan producers. This ethos and passion for seasonality and sustainability has been carried on by head chef Jordan Webb, who has created polytunnels and herb gardens at the hotel and forages each day from the loch’s shore.

THE NEW PACKAGE
On arrival at the hotel, guests are met by General Manager Danny, who will have in hand a special Torabhaig cocktail, which can be enjoyed in the drawing room before a dinner prepared by head chef, Jordan.

The following day, after a hearty Scottish breakfast (perhaps with a nip of whisky on the porridge!), guests head down the Sleat Peninsula for a tour of Torabhaig Distillery, after which guests will hike to the ruins of Knock Castle, an old Clan Donald fortification that sits impressively on the sea cliffs with views to Knoydart in the far distance.

Here they’ll tuck into a picnic including whisky-cured smoked salmon sandwiches, brownies and Torabhaig whisky macs.

The following day, after another night of seasonal cooking at Kinloch, guests join Kinloch’s ghille, Mitchell Partridge, for a foraging session in the hotel’s grounds.

Mitchell will point out what to eat from the wilds, and what not to, alongside scanning the horizon for golden eagles riding on thermals or porpoises and seals in the calm waters of Loch na Dal.

Heading back to the hotel, bar manager Dan Austin will lead guests in a Torabhaig whisky cocktail making class, showcasing two cocktails that each include a foraged ingredient.

After a final night’s dinner, perhaps with whisky-cured venison on the menu, a great sleep and a last Scottish breakfast guests leave for home.

Price: from £1,990 based on 2 sharing including 3 nights’ half-board accommodation, picnic lunch, foraging session, cocktail class at the Kinloch bar and tour and tasting of Torabhaig Distillery. Available from March 2024.

For more information on Kinloch Lodge visit Kinloch-lodge.co.uk or call 01471 833333.