Monks in 12th century Muthill lived a fairly simple life of prayer and fasting. So, it was probably a good thing that the luxurious 21st century Coorie Inn wasn’t there to lead the brothers into temptation.
Today the historic Scottish village is a buzz with culinary and home comfort luxuries. And it’s all thanks to the talent and hard work of hosts Phill Skinazi and Andrew Mackay.
It’s a fair bet that the monks from the Céli Dé movement would have been queuing up to see what the fuss is about at this unassuming hot spot.
Their nearby monastery “home” was an important religious centre and linked to the main church, once the seat of the Bishops of Strathearn, before the building of Dunblane Cathedral in the 13th century.
Today, visitors can stroll round the church ruin and graveyard as well as admire the beauty of the village and its rolling hills and stunning scenery.
Phill and Andrew learnt their trade at the famous five star Gleneagles Hotel, just up the road in Auchterarder and they are certainly making a big noise in this quiet corner of Perthshire.
In just over 12 months, the dynamic duo have transformed the former 18th century coaching inn, previously known as the Barley Bree, into a first class establishment.
Carefully thought out refurbishment has seen the inn turned into a modern, welcoming and sleek boutique hotel, with six spacious and stylishly decorated bedrooms, with warm colours and tartan furnishing throughout.
The pet friendly accommodation has a historic feel to it, with antique furniture blending in with snazzy bathrooms, tea and coffee making facilities, top quality mineral water and lovely Arran Aromatic toiletries.
And downstairs the air of a country inn has been kept, with roaring fires and preserved game birds taking pride of place in the snug bar area.
It’s an ideal home for walkers, golfers, shooters and stalkers and a drying room and police approved gun cupboard are available for guests.
The main restaurant is the hub of the inn and with a relaxed pace, Phill and Andrew produce excellent dishes using local produce.
Both trained pastry chefs, the culinary couple have the art of high quality hospitality off to a tee. It’s a clear passion and diners are in for a treat.
From beauties such as sourdough bread (£4.50) from just down the road in Crieff at the artisan Damsel Bakery to nibble on while deciding what to eat, to starters of Perthshire Lamb Tartare (£16), served with anchovy, egg yolk, yoghurt and lamb fat croutons to Scottish venison (£16) with gooseberry, parsley, mustard seed and truffle. Vegetarians are also well catered for, with a delicious mushroom dish (£13), cooked with a potato waffle, pickled walnut and Madeira.
Cleverly created and only surpassed by tempting mains, including Whole Partridge (£28), with a black pudding skirlie, Jersusalem artichoke and blackberries, Tweed Valley Rump Fillet (£32), featuring wonderfully cooked beef, accompanied by potato, carrot, mushroom and truffle and for the non-meat eaters, Butternut Squash (£22), a dish of butter bean, pumpkin seed and chimichurri.
Based on the fact the starters and mains are so delicious, passing up on a pudding would be a sin and the Tahitian vanilla soufflé (£13), a beauty of vanilla rice pudding and jam on toast. Local cheeses (£14) are a great way to round off the meal and the Coorie board is made up of selection of Scottish favourites with honeycomb, quince and oatcakes.
Breakfasts are divine too, with top quality ingredients including locally milled porridge oats served with berries and honey, full Scottish, with super yellow eggs and the finest of bacon, sausage, black pudding, mushrooms and tomatoes and for the less hungry, a tasty granola, all to keep you going through the day, along with freshly squeezed fruit juice and smooth tea and coffee.
Such is attention to detail, it’s obvious the whole experience is a labour of love for Phill and Andrew, who made the decision to give up the safety of their Gleneagles jobs during lockdown.
Phill was commuting from London and decided being back in his home country of Scotland on a permanent basis was the right step.
He took the plunge after a change in his personal life, selling up and investing the proceeds in the hotel. Andrew joined the venture and in a short time, the two have transformed the inn, with plans to improve all the time.
With the interior bang up to date, the slightly tired exterior is the next on the renovation list. Hospitality is a hard and draining business to be in, but Phill and Andrew are determined that everyone who visits, should “eat, drink and be merry”, just as the monks would have done, if they had the chance!
The Details
Coorie Inn Restaurant and Rooms, 6 Willoughby Street, Muthill, Crieff, Perthshire, PH5 2AB, Scotland.
Tel: + 44 (0) 1764 681 733.
Website: www.coorie-inn.com
Email: information@coorie-inn.com
Situated in the beautiful Perthshire village of Muthill, the boutique hotel is only a stone’s throw from the historic church and open countryside. Bedroom and restaurant availability is seven days a week for overnight guests, with the restaurant closed on Mondays and Tuesdays. Bar lunch runs from midday until 2:30 pm, Wednesday to Saturday, and restaurant dinner from 6:00pm until 9:00pm. Coffee and cake is available from noon until 4:00pm and the bar is open from noon until late.
Type of Hotel: Former 18th century coaching inn, now a boutique hotel
Number of Rooms: 6 bedrooms
Price Band: Medium to high
Insider Tip: Grab a seat by the window to keep your eye on the goings on in the village.
Reviewer’s rating: 9/10
Author Bio:
Rebecca Hay is an experienced travel writer and member of The British Guild of Travel Writers. Follow her adventures with her family on Twitter and Instagram @emojiadventurer and on Facebook via EmojiAdventurers2.
Photographs courtesy of Coorie Inn Restaurant and Rooms
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