If you are not sure about staying with us then why not read what hotel reviewers have to say about us:

Ballathie House Hotel Tripadvisor Reviews

Ballathie House Hotel rated “excellent” by 80% of Tripadvisor reviewers

The Hotel’s Press Reviews

“Truly an idyllic setting for a romantic weekend break.”

“Magnificent, with spectacular grounds. You’re guaranteed a real Highland welcome.”

“Our Riverside Suite was more of a self-contained luxury flat than a mere hotel bedroom … the lounge itself looks out on beautiful gardens. Open the French doors and you step out to the springy, manicured lawns – the closest you’ll get to an outdoor shagpile.”

“Scottish salmon, scallops, pork belly, duck and steak were all on the menu and creatively presented with a new take on old classics. The chefs only use the best of ingredients, sourced locally, for their art.”

- Vivienne Aitken, Daily Record – November 2011

“One of the country’s most elegant rural retreats … a venue made to measure for business or pleasure…. A timeless and turreted four star gem on the banks of theTay.”

“Everything about Ballathie is immaculate, oozing old-school charm from the moment you step into the flagstone hallway.”

“Across the pristine tablecloth, my chum was again lost for words as she savoured the Carved Guinea Fowl Supreme accompanied by honey roast carrots, lardons andMadeirasauce.”

“The service was flawless. It’s no surprise Ballathie has been bombarded with awards.”

- Gordon Bannerman, Perthshire Advertiser, October 2011

“Some country house hotels can be a bit stiff and stuffy. Maintaining the class and elegance expected of a quality hotel whilst at the same time encouraging a comfortable, cosy and lively atmosphere is a neat trick — and Ballathie pulls it off.”

“Our room was stunning. A huge bed, period furniture, two armchairs and still enough room to swing a brace of grouse. And the L-shaped bathroom incorporating part of a turret was as big as some city centre hotel rooms I’ve stayed in.”

“Head chef Andrew Wilkie and his team promise a fresh twist on classic Scottish cuisine. And, boy, do they deliver!”

“The perfect venue for a get-away-from-it-all break, a wonderful battery-recharger.”

- Andy Swinburne, The Sun,  September 2011

“Expert fishermen who have fished the Tay all their lives, resident ghillies George and Garry were a font of knowledge and generous with their spey casting tuition.”

“Any misgivings about the rather municipal appearance of the Riverside Suite complex, circa 2000, disappeared once inside.”

“A quick scamper over the lawns and we were at the big house for a genuinely first class dinner. A concise but innovative menu coupled with an eclectic wine list and attentive staff made for a great evening.”

“Just 15 miles north of Perth, Ballathie House deserves its acclaimed country house hotel reputation. It’s certainly no bargain but for keen fisherfolk looking for a bit of a treat it’s just the ticket.”

-Will Holt, Subscriber review on behalf of Scottish Field, April 2011

“The four star hotel is run with enthusiasm and expertise by Frenchman Arnaud Merrouche… and is well equipped to cater for conferences and weddings.”

“Our room… had views over the lawn and woods of the estate. It was elegantly furnished and well equipped, including thoughtful touches such as a platter of local orchard fruits and berries.”

“The drawing room shares, with the dining room, splendid views over the Tay and countryside beyond, and we were lucky enough to see a salmon dutifully leaping from the water as the sun set.”

“Head chef Andrew Wilkie and his team have devised a menu using the best of local and Scottish produce.. We enjoyed lemon sole served with beurre noisette and fillet of beef with a vibrant green chive mash, chanterelles from the estate and a Burgundy jus, both cooked and presented with care and finesse… Service throughout the meal was efficient and friendly yet unobstrusive.”

- Kathleen Paterson, Scots Magazine, December 2010

“The hotel makes maximum use of its fabulous location”

“It has been another big year for Ballathie House Hotel. Voted Scotland’s Rural Hotel of the Year, it now has a new manager.”

“Christopher Longden, who did so much to put the hotel on the map during the last 17 years, has moved on to open his own guesthouse in the Borders, and taking the reins is 40-year-old Frenchman Arnaud Merrouche. On the face of it Arnaud has some sizeable boots to fill but he too has been at Ballathie for some time – 13 years to be precise – and knows the place and its customers as well as his former boss.”

“Chris did a great job winning a string of awards including best country house, best country sports and fishing hotel, awarded 2 AA Rosettes for its food, eatScotland silver award and now named as Scotland’s top rural restaurant.”

“Although they have just won another top award both Arnaud and owner John Milligan want to keep the hotel moving forward. Much refurbishment has already taken place and the hotel makes maximum use of its fabulous location … there are wonderful views from the bedrooms and restaurant.”

“In 2012 Ballathie will celebrate its 40th anniversary as a luxury country house hotel and could not be in safer or better hands for its special celebration.”

- Mike Barnes, Scottish Sporting Gazette, November 2010

“We were less than 90 minutes from our home in Glasgow but could have been a million miles away. And by the time we left Ballathie House Hotel after a two night stay it felt as if we’d been on holiday for at least a week.”

“It offered everything you would expect from a 21st century country house hotel…. Whatever your wish, there was always a member of staff on hand to fulfil it. In an entirely unobtrusive way, of course.”

“Ballathie House was named best rural restaurant in the 2010 Scottish Hotel Awards and we were about to find out why. My husband said his venison was the best he’d ever tasted.”

“The Ballathie lands were once owned by the Earls of Perth and, judging by the luxury provided today, wouldn’t give royalty cause for complaint. We enjoyed every minute.”

- Hilary Barclay, Sunday Mail – October 2010

“The perfect escape – and just and hour’s drive from Edinburgh.”

“Ballathie House is a stunningly beautiful hotel.”

“Head Chef Andrew Wilkie is a big fan of the local Perthshire larder. His simple but outstanding cooking reflects the quality of ingrediants meticulously sourced from local suppliers.”

“The helping of beef in the starter was beyond generous – pink, tender and bursting with flavour. A forkful offered to taste opened up negotiations to swap starters which I was glad to do after trying the parfait. Matched with the sweet plum sauce, it went from delicious to outstanding.”

“The venison was tender enough to be tackled with a butter knife.”

“Our shared blueberry creme brulee, served with cinnamon biscuit… was a truly outstanding dessert savoured to the last mouthful.”

“We finished off the evening walking the grounds of the hotel, counting shooting stars streaking across the night sky from the Perseid meteor shower. A magical end to the perfect escape – and all just an hour’s drive from Edinburgh.”

- Scott McCulloch, Business7 – October 2010

“Ballathie House Hotel – with two AA Rosettes and four stars, as well as the coveted title of Rural Restaurant of the Year in the 2010 Scottish Hotel Awards – has a lot to live up to. But live up to the hype it does.

The building is an inspiring sight… the staff work hard to maintain the atmosphere of an old-style country house.

The main draw has to be the restaurant. I had seared Arisaig scallops with parsnip puree, curry dressing, apple compote and apple salad, mushroom and Madeira soup, followed by carved rib eye steak with braised onion stuffed with shredded beef, sauteed chanterelles and garlic butter.

The scallops were a pure joy, with delicate flavours of apple and curry competing with, but not overpowering, one another, and the small slices of steak were deliciously seasoned and cooked to perfection.

The emphasis at Ballathie is based heavily on class and refinement and as you sit sipping your 18-year-old malt by the fire you get a glimpse of what life would be like for a Victorian country gent.”

- David Blackwood, Fife Free Press – September 2010

“At the smaller end of the events business, retreat hotels in Scotland have fared reasonably well in the recession. Many have sought to expand offerings to win new contracts. Ballathie House Hotel in Perthshire has won corporate business after winning awards for its restaurant”

- Scottish Business Insider’s feature on conference and events, September 2010