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I am organising a foodies press trip to Boath House.
Please contact me if you would be interested


Tel: 0131 311 7050


Boath House has been described as one of the most beautiful and perfectly formed regency houses in Scotland. Built around 1820 on the site of a much older Keep by the renowned architect Archibald Simpson, the grounds and walled garden (and some of the trees) date back to the time of Mary Queen of Scots. It was from the rising ground to the east of the Keep on a misty morning in 1645 that part of the Royalist force led by Montrose awaited the Covenanting army.

The house was built for the Dunbar family who owned it for many years, eventually it was sold and changed hands several times, until it fell vacant in the late eighties and slowly began to deteriorate.

By the time Don and Wendy Matheson purchased the building in the early nineties the house was on the “at risk” register with the roof in imminent danger of collapse. Over a period of some five years the Matheson’s painstakingly restored the building to something approaching its original splendour. There are also twenty acres of woodland, lawns, wild flower meadows and a lake. The Walled Garden provides organic produce for the kitchens for most of the year including fruit, herbs, vegetables and edible flowers.

Boath House has only eight individually decorated bedrooms, and a restaurant seating 24. Over the years it has also built a reputation as a showcase for some of Scotland’s best contemporary art with a minimum of 20 artists exhibiting at one time including painters, sculptures, potters and jewellers.

Boath House, Auldearn, Nairn IV12 5TE 01667 454896


A passion for food has been the driving force at Boath House. Use of the best of local produce in season, and of organic produce where possible on his daily changing menus has helped Head Chef Charlie Lockley to achieve four rosettes – an award held by only two other restaurants in Scotland and only a handful in Britain. Charlie has won a host of awards over the years with a unique style and approach. His highly imaginative and beautifully presented dishes have gained him a following from around the world. He was one of only a handful of chefs invited to the Slow Food Terra Madre in Italy last year, recognition of the contribution that he and Wendy have made to the slow movement in the Highlands over the last ten years.

Charlie and Wendy were also some of the first to pioneer 10 years ago the use of organic micro-herbs and vegetables grown in trays and introduced to the kitchen for absolute freshness and maximum flavour. The reintroduction of many traditional but vanishing varieties of fruit, vegetable and herbs into the walled garden has also helped consolidate the kitchen’s reputation for innovative and unusual combinations and flavours.

Since its opening in the 1990’s Boath House has also worked closely with food and local children. This ranges from gardening projects, through hands on cooking to an annual dinner each November for the senior year of the local primary school. The organic approach to the garden, the wormery, the beehives and complimentary planting have proved to be endlessly fascinating for children of all ages. As one little girl recently said on a warm and sunny afternoon amongst the bee, butterflies and flowers “heaven must be something like this”

Five course dinner menu

Parsley Root Soup, Black Pepper Oil


Confit of Salmon, Beetroot Jelly, Quails Egg

Red Deer, Spelt, Bacon, Shallots & Parsnips


Halibut, Wholemeal Linguini, Nut Salad, Snails

Strathdon Blue, Aiket & Tomme Cheeses


Vanilla Rice Pudding, Pumpkin Yoghurt & Orange Sorbet


Chocolate & Cocoa Nib Cake, Spiced Ice Cream

Tea, Coffee & Petit Fours

The breakfast menu is also extensive and like the dinner menu provides a range of homemade items freshly prepared by the kitchen.


Freshly Squeezed Orange Juice

Vegetable Juice

Fruit Smoothie

Homemade Herb Muesli Pistachio Bananas & Yoghurt

Golspie Organic Porridge with Seasonal Berries

Uig Lodge Smoked Salmon & Scrambled Eggs

Smoked Mackerel, Duck Eggs, Crumpet & Watercress

Truffled Scrambled Eggs on Toasted Homebaked Bread

Full Scottish Breakfast


The hotel makes their own bread, conserves and herbal teas Mint, Mint and Basil Camomile, Lemon and Ginger, Cinnamon and Orange, Roast Barley and Honey Sage, Lemon Balm and Thyme.

Su Hesketh
Crimson Edge PR
11Dean Park Mews
Edinburgh EH4 1EE
Tel 0131-311- 7050
Fax 0131-311-7051
Mobile 07770-366957

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