The Pine Trees Hotel - a luxury escape in Pitlochry

The Pine Trees Hotel is hidden away in the Pitlochry landscape. A short driveway leads to a white building at the top of a hill amongst the trees. It’s part of the Apex family and has recently been refurbished. The result is a modern, stylish getaway.

The design is boutique and classy, with textures, fabrics and extras that reflect the hotel's sustainability ethos. Shades of green such as sage, olive, and emerald, lend a calm, earthy feel, while scents by Laura Thomas enhance an all-around sensory stay. 

Our room is called Clamhan, Gaelic for bird of prey, appropriate as our room is in the eyrie of the building, and sure enough, in the evening, an owl hoots obligingly from a nearby tree.

On the way downstairs to dinner, we pass a snack area with complimentary milk, water, fruit, cakes and sofas. You will never be peckish at Pine Trees; even in our room, there are Borders biscuits, Iain Burnett chocolates, cafetière coffee (no single use plastic), and a selection of teas; attention to detail is this hotel’s mantra.

Isle of Mull Cheddar Soufflé

The dining room is brasserie style with stretches of comfortable banquette seating and eclectic design that flows to different spaces. The staff are friendly and unstuffy despite the fine dining menu that we sample. 

The produce is Scottish, but the general manager at David tells us that the focus will become hyper local as the hotel and restaurant progress. 

A wooden board of Great Glen Venison charcuterie is served with piquant cornichons, pickled mushrooms and dates. Starters are Duck Eclair for me, featuring duck liver pate whipped silky and served with spring onion and plum hoisin sauce. But across the table, we already have a showstopper in the airy double-baked Isle of Mull Cheddar Soufflé, light but rich and swimming in a bath of cheese sauce.  Mr. Bite almost scrapes the pattern from the plate! 

Beef Shin Bourgninon is chef’s jumping-off point for Mr. Bite’s intensely rich and meaty main course with a spectacular jus. I have Monkfish with perfectly roasted cauliflower.  Miso sauce is a creative touch and complements the vegetables and fish. The fish could be a tad moister in the middle though, and I can’t detect the billed lemongrass, which is a shame as some subtle lemon element would add to the dimension and balance of this dish.

Sticky Toffee Pudding Souffle

Desserts are tempting, and our server, somewhat satanically,  suggests we need not limit ourselves to two! Now there’s a thought - multiple puddings. Mr. Bite plumps for Chocolate Cremeaux, and I luck out with what may be the ‘pudding of the year’: Sticky Toffee Pudding Soufflé with butterscotch sauce and vanilla ice cream.

Breakfast is a celebration of local produce, from the Cairn O Mhor apple juice to Wild Hearth fruit and sesame bread, a stunning Scottish honeyberry smoothie and smoky trout with scrambled eggs. 

We leave this beautiful hotel replete, rested and ready to return at the drop of a hat!