My wife and I stayed three nights at Fernhill at the end of April 2007 on a dinner B&B basis. We had a short break to see some of the wonderful gardens and scenic splendour of the surrounding area of Dumfries and Galloway, including the Mull of Galloway which should not be missed. Other than the first evening when the sea mist shrouded the village of Portpatrick, the weather was warm and fantastic. The Fernhill is situated in a splendid position on the rim of the cove in which Portpatrick and its picturesque harbour nestles. Thus, the views from the hotel and in particular our bedroom was striking. The hotel is very comfortable and our bedroom and en-suite bathroom, including its slipper bath, shower etc., were both large and well equipped. We cannot remember such a comfortable and restful bed for many hotel nights, if ever indeed. Our bedroom, the hotel lounges and reception were essentially on about the same floor level as the car park adjoining the hotel (plenty of parking places). Other bedrooms are also on this floor and on higher floors. The restaurant (with again fine views of Portpatrick) and bar are at a lower level and can be reached by some steps or indeed from the car park which provides easy access. There is no lift in the hotel.
The staff were all warm and engaging, particularly the reception, (not forgetting the welcome sherry for the weary traveller), very enthusiastic, without being at all forceful and always exceedingly helpful and willing to assist.
In other words a really nice place to stay. That would be enough to recommend to fellow travellers. However the Fernhill has a “real gem up its sleeve”.
The dining in the evening demonstrates the skills of a very talented kitchen brigade and an innovative head chef who has mastered his art with aplomb. On the three nights we dined, the menu changed radically with vast choice from night to night, with always about six choices for each of the starters, mains, dessert and cheese. There were also a varied and enormous number of wines (I guess perhaps of the order of 100) with a few half bottles available. The wines we chose being a Chilean Viognier, Beaujolais and red Bordeaux, being all superb and reasonably priced below £15. The cuisine showed confidence and the chef was not afraid of flavours. Breast of pigeon, loin of lamb, pork fillet, duck breast, sole, chicken parfait, strawberry shortbread, etc, etc, all beautifully crafted and plated, including vegetables well chosen to complement. The fillet of beef was the best we have eaten for many years.







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