An award winning boutique hotel set in glorious Black Isle countryside has relaunched its restaurant with award-winning Inverness chef Alex Henderson now at the helm. The relaunch at Newhall Mains, which is said to be the only luxury accommodation provider in the UK with its own airfield, came after a period of refurbishment and the appointment of Mr Henderson as head chef. Based in a converted 18th century farm steading at Balblair on the northern edge of the Black Isle, Newhall Mains was created in 2021 following extensive restoration by owner Euan Ramsay and his family.
Mr Henderson, who began his career as a kitchen porter at the Waterside Hotel in his home town, brings years of experience working in celebrated kitchens across the UK, including six years as sous chef at Newcastle’s Michelin-starred House of Tides, and most recently as head chef at Highland hotel The Torridon. He is committed to making the most of Scotland’s larder, with his dishes using ingredients foraged from Newhall Mains estate and surroundings, including elderflower, chanterelles and meadowsweet. Almost everything is made in-house, including bread, named “Andy’s sourdough” after the chef who brought the starter, as well as preserves and honeycomb from the estate’s bees.
The menu will change regularly to celebrate ingredients at their best, with a particular focus on vegetables, Scottish seafood and whole fish cookery. The 35 cover restaurant is housed in a former grain store, overlooking .