UNDER the recent the new ownership of Paul and Bette Temming, Flodigarry is turning heads on Skye with their historic hotel having undertaken a stunning renovation and appointed a talented new chef.
Less than a full season since purchasing the 19th-century hunting lodge, Paul and Bette have opened the doors and revealed how they have transformed the previously tired country house hotel into an extremely attractive destination.
The dark and dated bar is now a light and spacious Gastro Pub making the most of the incredible views across to Flodigarry and Staffin Islands. Incorporating elements from both the sea and the surrounding land in the design, The Skye Bar is fast becoming one of the most attractive and talked-about destinations on the island.
The High Tide Restaurant has also had a complete makeover and offers comfortable informal dining in a stunning setting. Despite the signage not having been instated yet for the remote hotel, word has travelled fast and, in the past week, Flodigarry has perhaps been busier than ever before.
The ambitious Dutch couple have appointed Roland Trautsch as head chef. The Germany-born chef’s style is strongly influenced by his experience gained from 30 years around the globe.
During his career to date, Roland has gained several Rosettes, Michelin recognition and similar accreditations as well as being private chef for dignitaries.
Roland has created an excellent menu for Flodigarry, with dishes ranging from his signature, Black Cuillin Steak and Triple Scotch (incorporating black pudding, Cullen Skink and haggis) to the intriguing Nut Cracker.
It’s perhaps not surprising that diners are repeatedly driving or cycling for miles to return to the remote Skye Bar and High Tide Restaurant for the gastronomic experience in spectacular surroundings.
“We’ve been astounded and delighted by the support guests and locals alike have shown us,” explains co-owner, Bette Temming.
“We believed we could create something special and from guests’ feedback we’re not far off. Roland and his creations have been integral to our success so far. Before Easter without the signage we were concerned people wouldn’t find us or realise we were open but it seems word of mouth was far more powerful.”
ENDS
Note to editors:
Flodigarry Hotel, High Tide Restaurant and The Skye Bar Gastro Pub is situated on the Trotternish Peninsula in north east Skye just over an hour from the Skye Bridge. The area is highly popular with walkers, cyclists and those looking for a relaxing break away from everything.
The famous Flora Macdonald brought up five of her seven children in the cottage which is next door to the hotel and the cottage rooms are also available for guests to stay in and offer a ‘step back in time’ unique experience.
Flodigarry Broch, one of the best kept historic brochs on Skye can be found on the six-and-a-half acre estate.
The Flodigarry boat is available for guests’ use and guests have the opportunity of putting out creels in the morning and returning later in the day to check whether they will be able to enjoy their freshly caught langoustines for dinner.
Dutch-born Paul and Bette Temming have a wealth of experience in the luxury hospitality market. Their previous highly successful business, The Golden Fleet, chartered out the historical sailing hotel ship Clipper Isis in The Netherlands. Clipper Isis offered the highest level of service for business travel, training, weddings and sailing holidays. The 121 year-old luxury sailing ship was available to charter for one to ten day trips.
Chef, Roland Trautsch’s global chef career has included working in Germany, Jamaica, Qatar, Kenya, Italy and USA. Roland was the private chef for Qatar’s Foreign Minister before the minister was appointed Prime Minister.
Winter 2014/15 will see the entrance hall, lounge and bedrooms being refurbished.
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