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Which Magazine (February 2009)
Monachyle Mhor is the perfect place to get away from it all. But there's plenty to do. The hotel offers a range of activities such as mushroom foraging and hen keeping. But it's the gem of a restaurant and its award-winning chef, Tom Lewis, that makes a stay here all the more memorable. He takes full advantage of the region's native larder, as well as gleaning produce from the hotel's organic plot to produce the munu. The wine list is a personal selection of fascinating bottles arranged by grape variety, plus a cluster of little-known 'oddballs'.
