07/06/2026
May delivered on every promise. The Highlands wore their fullest, most vivid green as the long days stretched well into the evening and the light lingered long after dinner, the hills layered in every shade from the pale, bright new growth to the deep, steady pine of the ancient forests. The air carried the sweetness of gorse in full flower, warm and coconut-rich on still afternoons, and in the garden the bees worked the blooms with a steady, unhurried purpose. Out on the loch the evenings were spellbinding and every walk through the woodland carried that clean, green scent of rebirth.
We’re so proud to announce that we took home the Best Restaurant/Eating Experience Award at the Highland Tourism Highlands & Islands Food & Drink awards in early May — beating off some truly outstanding competition, we couldn’t be prouder.
The spring blossom tree is back in the front porch — one of those small, seasonal touches that says welcome before a word is spoken.
We spent an evening with the Station Road team as service unfolded — the rhythm of the kitchen, the quiet focus of the floor, all the small things that make a night come together.
We are thrilled to announce that our talented Sous Chef, Sean Parkes, has reached the semi-final for the prestigious Craft Guild of Chefs National Chef of the Year for his 2nd year running. Good luck on the next stage from all of us here at The Lovat & Station Road.
Two of our team recently travelled to Anfield to take part in a practical trainer’s programme with Tickety Boo Training — learning how to bring out the best in the people around them, with a tour of the stadium thrown in for good measure.
