Torlinnhe Guest House

24/08/2026

18/07/2026

The view from corran ferry towards Caol and Fort William. We also saw a big seal but did not manage to take a picture.

12/07/2026

So our dry flowers arrived today! 💐 They look lovely ☺️✨

04/06/2026

THE JACOBITE IS BACK.

Booking is now open for the 2026 season. Steam departs Fort William at 10:15 every morning, seven days a week, crossing the Glenfinnan Viaduct on its way to Mallaig and the silver sands of Morar.

One train a day, to 23 October.

First Class and Standard, day returns from £76 (adult) £43 (child).

Book your seats: https://westcoastrailways.co.uk/book/jacobite/steam-train-trip

Afternoon departures will be announced soon. Voted the world’s greatest railway journey, Wanderlust.

10/05/2026

✨BREAKFAST✨ always fresh, always healthy

23/04/2026

Good morning!
We are looking for part time help - 15h per week over 2/3 days.
Please get in touch on [email protected]
Thank you!

22/04/2026

Please share

22/04/2026

We are looking to grow our team! We are recruiting for an assistant role to help with cleaning of the rooms/breakfast service and check ins. No split shifts. We offer £14.50 per hour.
Start date - May 2026.
Please email your cv and for more details - info@ torlinnhe.com.

13/04/2026

We found some Highland coos in Glen Nevis today🐮 Want to enjoy the Highlands this weekend? Stay with us this coming Friday and Saturday! For special rates book via our website www.torlinnhe.com. See you soon! 🤗

06/04/2026

🍃🍃🍃 Wid Garlic!! 🍃🍃🍃 We have been foraging for wild garlic this weekend. Wild Garlic is a versatile and incredibly flavourful ingredient, and there are manty creative ways to add wild garlic to your food: cook a wild garlic risotto, or for a savoury snack bake a batch of cheese and wild garlic scones! You can eat every part of the wild garlic plant, so even the flowers can be used for an additional flourish to garnish a dish.

A simple recipe for using your freshly foraged wild garlic is to create a pesto. If kept in a sealed container in the fridge, your pesto can last between one to two weeks.

All you need for a perfect wild garlic pesto is:

100g–150g wild garlic leaves
Olive oil or rapeseed oil
50g nuts such as pine or hazelnut
50g of pecorino or Parmesan cheese*, grated
A dash of lemon juice, plus salt and pepper for seasoning
Some people will also add a garlic clove, for an even stronger flavour.

*You can substitute with a vegan cheese to make this recipe vegan-friendly.

Recipe

Wash and chop the wild garlic leaves
Using either a food processor or a mortar and pestle, blitz/grind the wild garlic leaves, grated cheese and nuts to a rough paste. Slowly add the oil and the lemon juice, continuing to gently blitz until the pesto is smooth and at your preferred thickness.
Taste and season with the salt and pepper. You may wish to add additional oil if you prefer a thinner pesto.
Store in a jar in the fridge. Drizzle the top of the pesto with an extra layer of oil to keep it fresh.
Enjoy! 🤗