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Prestonfield House has become the first hotel in Edinburgh to join the Relais and Châteaux collection.
The international hospitality association, which recognises independent hotels and restaurants of distinction, welcomed Prestonfield for its “exceptional heritage, service, and uniquely Scottish charm”.
Set in 20 acres at the foot of Arthur’s Seat, Prestonfield was built in the late 17th Century by the architect behind the nearby Palace of Holyrood House. It features a Dutch gable façade and grounds with Highland cows and peacocks.
Owner James Thomson, who acquired the property 20 years ago, said he had admired it since childhood and aimed to preserve its historic character.
He said: “Throughout its shared spaces and guest accommodation are original design features such as ornate 17th Century Cordoba leather panels and Mortlake tapestries, antique silks and velvets, historic artwork, fireplaces and furniture, specially commissioned for the house throughout three centuries.”
The hotel includes the Rhubarb Restaurant, led by chef John McMahon, which serves farm-to-table cuisine. Other features include afternoon tea, a wine cellar, and a collection of malt whiskies.
Relais and Châteaux, founded in 1954, includes more than 580 properties worldwide.
Prestonfield House has become the first hotel in Edinburgh to join the Relais and Châteaux collection.
The international hospitality association, which recognises independent hotels and restaurants of distinction, welcomed Prestonfield for its “exceptional heritage, service, and uniquely Scottish charm”.
Set in 20 acres at the foot of Arthur’s Seat, Prestonfield was built in the late 17th Century by the architect behind the nearby Palace of Holyrood House. It features a Dutch gable façade and grounds with Highland cows and peacocks.
Owner James Thomson, who acquired the property 20 years ago, said he had admired it since childhood and aimed to preserve its historic character.
He said: “Throughout its shared spaces and guest accommodation are original design features such as ornate 17th Century Cordoba leather panels and Mortlake tapestries, antique silks and velvets, historic artwork, fireplaces and furniture, specially commissioned for the house throughout three centuries.”
The hotel includes the Rhubarb Restaurant, led by chef John McMahon, which serves farm-to-table cuisine. Other features include afternoon tea, a wine cellar, and a collection of malt whiskies.
Relais and Châteaux, founded in 1954, includes more than 580 properties worldwide.
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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