‘Gone Fishing’

A lovely day’s fishing was experienced by our Guest Services Team , Sarah, Gwen and Fiona, at the weekend. They spent a glorious few hours in the sunshine with Roger Dowsett from Salmon Quest,on the River Allness in the Novar Estate . Roger is a very experienced Ghillie and instructor and manages the fishing for the estate but also runs fishing excursions for many of our guests which the team organise. The girls were taught how to cast the line without falling in, had great fun wearing the waders and picking their way over the slippery stones. They didn’t catch a fish unfortunately but this did not spoil their day. They came back truly hooked by the fishing bug!

Tom Watson visits Dornoch

Tom Watson 2
Tom Watson visited Royal Dornoch Golf CLub on Sunday and Monday in glorious sunshine to play the course that he loves so much. He also played Brora, Castle Stuart and Nairn, demonstrating his love for the Highland’s Links courses.
Our GM Beverley managed to get a brief chat and photo with him on the first tee at Dornoch, one to treasure. He is the very best of ambassadors for this wonderful game

Gin of the Month – Dornoch Distillery

Gin of the Month - Dornoch
We are featuring the Dornoch Distillery Experimental series of Gin batches from our Dornoch local micro distillery owned and run by Phil and Simon Thompson. We are pleased to support this local venture, run in the old style traditional way from the old firehouse in Dornoch. These batches pack a punch, are complimented by traditional mixers but also go equally well just on the rocks. Why not stop by Links House to taste Dornoch’s finest and join the gin craze

Enjoying World Whisky Day with a Dram

World Whisky Day
To celebrate World Whisky Day we enjoyed “The Golfers Dream” made up of our own Links House Malt Balblair 2002,hand bottled by us at the distillery, with fresh lemon and sugar syrup for a hint of sweetness, its an ideal dram after a day on the links!
Our Tasting notes to accompany this Whisky are…
Balblair 2002 is sparkling gold in colour.
The American oak, ex-bourbon barrels used in maturation impart toffee and vanilla notes.
On the palate it is full bodied, yet sweet and spicy in character, with hints of oranges, lemons, green apples, toffee and vanilla.
A long, fresh finish.

Links House Tasting Dinner

We held our first Tasting Menu dinner of the season last night, JP and his team excelled with 7 amazing courses including this one of an Ice sculpture of Sashimi of swordfish loin, lime, avocado and wasabi puree. A true work of art. We had 13 very happy guests enjoying this feast and it was a great start of the dining season for us. We will be holding tasting menu dinners monthly so don’t miss out on this culinary feast.

Spring has arrived at Links House

Spring in Dornoch
The spring weather has made a rather early appearance in Dornoch this year. With the spring Daffodils thinking about appearing in the Links House Garden we are enjoying an unseasonably bright and fresh start to the year. We are hopeful this beautiful weather will continue when we re-open at the beginning of April and you can enjoy long walks along the beach and coffee on the Links House terrace.

Links House’s Jimmy Gunn Profiled at after 2nd Place Finish

Jimmy Gunn at Links House

Links House sponsored Jimmy Gunn played magnificent golf last week in the Tour’s  Bahamas Great Abaco Classic. Finishing in second place, this was a great start to the year for Jimmy which sees him attempt to build on his recent successes including qualification into the US Open in 2015.   We are all so proud of Jimmy and wish him a great upcoming season and hopefully advancement to the PGA Tour!

Golf Digest and Golf World covered Jimmy’s performance in the Bahamas and it can be found here

New Development at Links House no more!

…kitchen no more!

Our old kitchen is no more!  The extension of our kitchen is well under way now, the old one has been pulled out and the exterior wall comes down this week. Whilst the hotel is closed now until April 1st we are still her working behind the scenes and getting used to working in a building site and keeping warm. It will all be worth it  when we unveil our new larger kitchen for the start of the 2017 season.