Andy Murray’s Cromlix Hotel wins top awards
Andy Murray and his wife Kim won two top awards at Scotland’s hospitality awards for their Cromlix Hotel.
The Cromlix Hotel in Dunblane, which the pair has owned since 2013, received the coveted Independent Hotel of the Year title at the Scottish Excellence Awards, defeating Killiecrankie House from Perthshire amomg other entrants.
The awards, which will be presented this week at the Sheraton Grand Hotel and Spa in Edinburgh, are lauded as “the ultimate accolade for businesses and individuals working in Scottish hospitality, food service, and tourism”.
“The hotel has had a remarkable 12 months, and the team has worked incredibly hard to continue delivering an outstanding experience for our guests,” Kim Murray said in response to receiving the gongs.
“I’m so proud we’ve been recognised with this amazing award. We’re excited for the future of Cromlix and hope we can continue to offer Scottish excellence to every guest.”
Darin Campbell, executive head chef at The Cromlix, won Chef of the Year for the second time to ensure that the venue double up on honours.
Finalists in the Chef of the Year category included Kevin Dalgleish of Aberdeen’s Amuse Restaurant, which finished second in the Restaurant Newcomer category last year, Lorna McNee of Cail Bruich in Glasgow, last year’s Restaurant of the Year champion, Calum Montgomery of Edinbane Lodge on the Isle of Skye, and Dean Parker of Celentano’s in Glasgow.
The Murrays want Cromlix to feel more like a family home than a hotel.
“I’ve always been adamant that I want this to feel like a home rather than a hotel,” Kim Murray has said.
“I want to host people here. It’s five-star, I want it to be indulgent and aspirational and luxurious – that’s really important – but it needs to welcoming, inviting and accessible.”
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Cromlix featured on the BBC show Scotland’s Greatest escapes.
Marina Huggett, a hospitality consultant, commended the hotel’s small touches and attention to detail.
“What makes it really special are all the small touches,” says Huggett, “the flowers from the garden, Andy’s granny’s shortbread, the fruit bowl. Every area of the guest experience has been thought about and catered for.”
Dr Masood Khodadadi, a lecturer in sustainable tourism, has also commended the understated but detailed setup.
“As much as it was a luxury experience it was very homely.
“Other five-star luxury establishments can be quite intimidating or overwhelming. I didn’t feel that at all here, I felt like I was in a beautifully decorated house.”
