Miss Scotland leads the toast at seven-course dinner at luxury Highland hotel
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I love venues where conversations flow effortlessly, where camaraderie blossoms over a meal, and laughter dances through the night. There's a certain enchantment wielded by hosts who master the art of making guests giddy, and Kincraig Castle Hotel is a testament to such magical hospitality.
Nestled in the heart of its allure is Ruchir Gupta, the proprietor who, since acquiring the establishment last year, was determined to fashion an unforgettable Burns Night celebration, (since it was his first one after all). The opulent lounge, with exquisite decor and warmed by a grand, crackling fire, transports you into a scene straight out of a movie. The ambiance was further heightened by the presence of Miss Scotland, Chelsie Allison, draped in a floor-length, sequined gown, crowned with a tiara that ignited envy among many.
Libations were graciously extended at reception, providing an informal setting for engaging conversations with the other 25 guests who had gathered for an evening of indulgence and revelry. Led by a spirited piper, we proceeded to the expansive dining room, where half the guests seized the opportunity to capture the moment while the others luxuriated in the melodic hums of our national instrument.
Mr Gupta says: “The Kincraig is a culmination of over three decades of hard work for me which almost feels like an “artistic masterpiece" of real estate. To me, it is partly a holiday home in the lush Scottish countryside and partly the running of a business. I finally feel like I can express myself via a property as if we are in perfect union.
“I want to achieve the highest levels of excellence that I possibly can, whilst simultaneously keeping it fairly priced and affordable to the local community.
“Not only are the locals a big part of Kincraig’s long story, but also need to be a very important part of its future. Whatever knowledge I have gained due to my extensive travels around the world, staying in various high-quality luxury establishments, I am trying to use, to create my version of affordable luxury, so as not to price out anyone who wants to be part of its exciting story. “
Seated at tables with our names, the gamble of striking up conversations with strangers was swiftly won. I found myself amidst a lively and diverse group—a spirited American, a charismatic Australian, and four Scots hailing from different corners of the country.
The culinary odyssey commenced with a coq-au-leek soup, followed by a refreshing salmon and cucumber course.
The pièce de résistance was the ceremonial addressing of the haggis, a novelty for those unfamiliar with Burns Night. Chelsie Allison then regaled us with a musing on the significance of celebrating Burns Night, setting the stage for toasts with whisky, a robust haggis dish, and a delectable chicken and haggis creation.
As we all neared the point of delightful excess, a palate-cleansing interlude provided a welcome respite. A whisky-infused trifle was presented, its decadence teetering on the edge of whether to savour or scale. The culinary journey culminated with a slice of clootie dumpling and ice cream, miraculously polished off by the contented guests.
The true stars of the evening, however, were two Highland dancers whose captivating performance stole the show. Kincraig Castle Hotel orchestrated a truly memorable soirée, seamlessly transforming strangers into friends amidst an atmosphere of warmth and conviviality.
Mr Gupta adds: “Celebrating Burns Night was a great feeling indeed.
“JP’s Bar in Kincraig, is named after my late father who was a huge whisky fan and Siyona’s Restaurant is named after my daughter who I adore so much. This place is extremely personal to me, and I feel as if the Castle and I are part of one new love story in its centuries-long and vivid history.”
