A Highland hotel that brings a “forage, grow, gather” ethos to its high-end food offering is celebrating winning a prestigious environmental award.
From a shortlist of 10 industry peers, The Lovat Loch Ness scooped the ’environment’ prize at the Hotel Magazine Awards ceremony at the InterContinental London Park Lane on Monday, April 20.
The boutique, family-run Fort Augustus hotel was lauded for its creativity and unique approach to sustainability and community efforts.
It was said to seamlessly integrate a lifestyle concept called ‘Coftie’ into the guest experience to “create a feeling that enhances every stay, rather than simply adding another feature”.
The Hotel Magazine Awards celebrate excellence and innovation in the hospitality industry, spotlighting the very best in the hotel space.
Caroline Gregory, The Lovat’s director and owner, admitted: “This one means a lot!
“We have been doing this since 2006, before sustainability was even a thing.
“Sustainability isn’t a project we dust off for the award season – it’s woven into how we run our place, every single day.
“From our wood chip biomass boiler to our kitchen garden, and the ‘forage, grow, gather’ philosophy that shapes every plate Sean and the team put out, this is just how we do things in Fort Augustus.”
Set against the dramatic backdrop of Loch Ness, The Lovat has coined its own word to capture the unique feeling guests experience when they arrive: ‘Coftie’.
Coftie is described as “a lifestyle movement, a Highland way of living that balances rugged wilderness with restorative comfort; a slower, softer approach to travel where the curious guest can breathe deeply, eat thoughtfully, and feel so at home in their surroundings that they’re able to fully switch off and relax”.
The hotel team lives by this philosophy, embedding it into every part of the guest journey.
At Station Road, the hotel’s three AA rosette restaurant, head chef Sean Kelly and his team craft plates grounded in history, heritage and sustainability.
Far from being ‘fancy’ food, they see it as “rooted and thoughtful dining that connects diners to the Highlands with every bite”.
Judges commended the hotel on this deeply personal approach and way of life, noting: “this ethos sits at the very heart of the business, shaped and driven by a genuine and personal commitment.”
As well as its three AA Rosettes, the Lovat holds a Michelin Guide listing and a Gold Green Tourism accreditation.
