Often hotel guests will take home the toiletries or slippers, as it’s nice to have a souvenir.
However, at the recently redesigned property The Fortingall in Glen Lyon, Perthshire, almost everything in the venue is for sale. That’s because it’s the first hotel from interior and hospitality house Anbôise, which is owned by creative director Annabelle Holland and her husband, investment banker, Anthony Everard.
This grade B-listed 10 bedroom property, on 7000 acres that were once a source of inspiration for the likes of Sir Walter Scott, is an ideal showcase for the brand’s cushions, lighting, tableware and more.
However, there is no pressure to buy. You can simply stay over and enjoy the four-star boutique hotel, with its calming and serene interior, as well as a restaurant that offers dishes including Perthshire rump of lamb, and an adjoining pub called The Ewe that’s also open to non-residents. This hotel is also notable for being situated beside The Fortingall Yew - Europe’s oldest tree at an estimated 5,000 years old.
We asked Holland to tell us more about the project.
What was your inspiration for the hotel?
It was inspired by the surrounding Perthshire landscape, taking cues from the colours and textures of the Scottish Highlands. The aim was to create a place that feels deeply connected to its setting while offering modern comfort and understated luxury. Calm, warm interiors provide a welcoming retreat for guests returning from a day of hiking, fishing, or cycling, with contemporary details layered in to ensure a relaxed and comfortable stay. With the design, we wanted to create a hotel where thoughtful design would enhance both the experience of the outdoors and the sense of coming home at the end of the day.
What was the biggest challenge?
It was a very short timeframe. We turned around the whole renovation in six months to re-opening. The hotel had bookings in place for the following year, and it was important for us to not let those guests down. The team worked hard in order to meet this deadline – it could very easily have been 12 months of work, a timeframe more realistic for a project of this scale.
Tell us about the colour palette.
The colour palette has been kept soft and understated to sit comfortably within the surrounding landscape and avoid competing with it. Muted greens and warm, earthy tones reflect the natural environment while warming pinks and browns add depth and softness to the interiors. Together, these colours create a calm and welcoming atmosphere.
Which pieces are yours, and which are sourced from other places?
Lighting and accessories were sourced from our collection at Anbôise. The furniture, including sofas, armchairs and headboards, was all handmade by Anbôise in the UK and complemented with Scottish art and antique finds from across the UK. We looked to auction rooms all over the UK for our art and antiques. Lyon & Turnbull Auctioneers in Edinburgh is particularly good for Scottish art. Highlights include a large painting of Highland Cattle in our drawing room by Joseph Adam (1850 -1916) and Joseph Denovan Adam RSA (1842 -1896) and a large painting in the restaurant of Sheep Grazing in a Highland landscape by Robert Watson (1865 - 1916). Beauty products are all organic from a UK based company called Austin & Austin. Suppliers of fabrics and wallpaper included Philip Jeffries, Sanderson and Namay Samay.
Which room do you think has been the most successful?
It’s hard to pick one room in particular as each space was designed to complement the next, creating havens for guests to retreat to at different times of the day. Both the dining room and the drawing room required a complete rethinking of the layout to increase capacity and improve circulation. The addition of banquette seating significantly improved that and increased capacity in the dining room, while also breaking up the original excess space and uniformity of furniture. This allowed for clearer movement routes. The introduction of a cocktail bar in the dining room also created a focal point which added atmosphere, while enhancing the dining experience throughout the day and into the evening.
What has the feedback been like so far?
From recent reviews, one guest noted; “I’ve stayed in over 200 hotels this year, and this by far surpasses every other property. From the moment we arrived, the welcome was exceptional. The attention to detail, the sense of understated luxury, and the atmosphere created by familiar yet impeccably polite, attentive, and friendly staff made this place truly shine.” Additional comments from online reviews have included: “Our room was beautiful - immaculately clean, comfortable, and thoughtfully appointed. The communal areas were inviting and cosy, with comfortable seating and a fire that was always lit, adding to the warm and relaxing ambience.” Also, “Breakfast was superb. The dinner menu was well considered, delicious, and very reasonably priced. We also enjoyed afternoon tea, which was equally fabulous. We’ll see you again next year,” and “Our room was perfection. The bed was so comfortable it felt like sinking into oblivion, and the clawfoot tub was stunning (I wish we had stayed long enough to use it!).”
We’ve received incredible feedback from guests about the design, food and service at the hotel, but it really is our wonderful team that make The Fortingall such a special destination experience.
Rooms at The Fortingall are from £270 per night including breakfast. For bookings and further information, visit www.fortingall.com
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