Set amid one of the last great unspoiled wildernesses in Europe, the Inver Lodge Hotel offers visitors a tranquil retreat of outstanding natural beauty. For anglers, walkers, bird-watchers or anyone who loves nature, a stay here affords the opportunity to experience a spectacular natural environment, while enjoying the luxurious facilities and excellent cuisine of one of the best hotels in the Scottish Highlands. Wildlife is abundant from Atlantic seals in the harbour to golden eagles over the mountains, red deer on the moorland to leaping salmon and darting brown trout in the rivers and lochs. The roaring log fire is the focal point of the relaxing Foyer, where guests come to enjoy afternoon tea, a quiet game of cards or curl up with a good book. From its hillside setting, the hotel looks down onto the quiet fishing village of Lochinver, and across the clear waters of the loch to the distant outline of the Western Isles. With just 21 rooms, all enjoying the same spectacular view, the friendly, welcoming staff ensure that you have everything you need to make the most of your stay.
Rooms & Amenities
Canisp, Suilven, Assynt, Beannach... each of the bright & comfortably appointed bedrooms are named after a nearby mountain or loch.\
All Guestrooms Feature:
Complimentaty Wi-Fi Internet Access
Iron & Ironing Board
Daily Housekeeping & Turndown Service
Chez Roux Restaurant:
Inver Lodge is delighted to announce that the legendary Albert Roux has recently taken over the kitchens at the hotel. Mr Roux explains that he provides "Hearty country cooking using all the wonderful products from the sea, which is literally at the doorstep."
About Albert Roux:
Albert Henri Roux was born on 8 October 1935 at Semur-en-Brionnais, in the region of Saone et Loire in France. At the age of 14 he began his life-long passion with the culinary arts as he commenced his career as an apprentice patissier.
As a callow youth of 18 years, he came to the UK to spend time as a commis de cuisine in the old hierarchical environment within Nancy Astor's country home at Cliveden. Moving up the culinary ladder, he spent one year at the French Embassy in London, followed by his first tenure as a chef at the home of Sir Charles Clore in Belgravia. He was then called on to serve his Military Service in Algeria, during which time he was invited on occasion to cook for the Officers' Mess.
Upon leaving the Military, Albert took up the post of Sous Chef at the British Embassy in Paris, where he spent 2 years before leaving for the UK once again. He was employed as chef to Major Peter Cazelet at the family estate at Fairlawne, Tonbridge in Kent. He stayed with the Cazelet family for eight happy years. It was the Cazelet family and many of their friends who encouraged and financially helped Albert to open his own restaurant Le Gavroche, which finally he did with his brother Michel in 1967.