5.30pm Weekdays
27 April 2009, 14:59
MHOR is a diverse family business that offers accommodation, dining, interactive food demonstrations and trips around the farm in the heart of the Trossachs National Park in Scotland.
Run by brothers and sister Tom, Dick and Melanie Lewis, it’s made up of the award-winning Monachyle Mhor hotel which is on a 2,000-acre estate that farms sheep, cattle, pigs and hens on the banks of Loch Voil, MHORFish: a fishmongers, restaurant and fish and chip shop, MHORBread: a bakery, tearoom and shop and MHORTea: a tearoom which can be found in the tiny village of Balquhidder.
The 18th-century farmhouse that is the Monachyle Mhor hotel, is a cosy boutique hotel and restaurant with fourteen individually designed rooms where award-winning chef Tom Lewis cooks food fresh from the estate while his artist sister Melanie Lewis' contemporary paintings hang on the walls next to traditional oils and prints.
Located in the centre of Callander, the MHORFish cafe and chippie has a fresh fish counter piled high with oysters, mussels, prawns, fresh tuna steaks and fish from the north coast of Scotland, caught fresh that day. The menu, as well as offering traditional fish suppers lets you opt for a gastronomic seafood experience: you can select your fish from the counter and ask for it to be grilled, seared, baked or fried. Or you can cook it at home: MHOR Fish is also the local fishmongers.
The MHORTea old Library Tearoom in Balquhidder village was built by a local landowner to offer his farmhands a more virtuous alternative to the pub opposite. Today, there is no pub and the library has been converted into a tearoom serving organic herbal teas, homemade soups, bread, cakes, scones and tablet.
The MHORbread Scotch Oven in Callander is a bakery, shop and tearoom and has been supplying bread to the area for over a hundred years. The Lewises bought the bakery in March 2007, with the aim of expanding the business, preserving what is best in quality Scottish baking and introducing a range of artisan breads. All the bread is still made traditionally by hand, using flour milled in Scotland, but without preservatives.
"Bread fresh from our bakery, eggs still warm from the hens, meat and organic vegetables from our farm and fish from the west coast of Scotland: our aim is to provide the finest Scottish food and hospitality." - Monachyle MHOR
Go to Monachyle MHOR's homepage to find out more about their businesses.
Monachyle Mhor was a finalist in the Eat Scotland, Food Tourism Award in the 2009 Scotland Food and Drink Excellence Awards, 2009. The other finalists were:
Craigie's Farm Shop and Café, Edinburgh
Cream o' Galloway, Gatehouse of Fleet
Last updated: 15 October 2009, 14:07
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