Monachyle Mhor hotel and restaurant, is set within its own 2,000 acre estate in Scotland’s first National Park, overlooking Lochs Voil and Doine. Rob and Jean Lewis bought the hill farm in 1983, moving their family north from Abergavenny in Wales. Rob farmed sheep and cattle, while Jean (Tom, Melanie and Dick's mother) started offering bed and breakfast in the farmhouse 18 years ago. Gradually the business developed and today Monachyle Mhor is an innovative 14-bedroom hotel that’s setting the pace for bedroom design among Scotland’s rural hotels. It has also become a real foodie destination. Tom is the head chef; a position he has held since he took over the business from his parents 12 years ago. Although mainly self-taught, Tom learned many of his skills from his mother Jean. The hotel is now owned and run by Tom Lewis and his wife Lisa May together with brother Dick. Our aim is to provide the finest Scottish food and hospitality: bread fresh from our bakery, eggs still warm from the hens, lamb, beef, pork, venison and organic vegetables from our farm and fish from sustainable fish stocks from the west coast of Scotland.