Fortingall - Perth Kinross

Very well looked after by the manager on a quiet, October day. Drank good, fresh coffee in a lovely lounge. Would love to spend more time here.

We had a great meal at this restaurant in August. While it was a bit expensive, the service was good and quick. Unfortunately, there were no vegetarian options on the menu. After our meal, we took a walk into the churchyard to see the ancient yew tree.

Booked this for our last meal in Scotland on the promise of live music, due to start at 8.pm but when we left past that time, we were still waiting for it to begin! We were brusquely greeted at the front door and asked to go round to the side door which would be unlocked for us as we had a dog claims it is dog friendly, but felt we were only 'put up with ' in the bar! This was despite ringing and talking it all through several weeks before we visited. Very small menu choice had to ask if there was a vegetarian option and was then told what it was. When asked why it wasn 't on the menu, we were told she hadn 't had time to type up a new menu. Fish very mediocre, 2 pieces in breadcrumbs that looked more like they had come from Sainsbury 's rather than a nice whole fresh fish (like the ones being served elsewhere in restaurants in the area by Loch Tay!!! . Total confusion over how many scoops of ice cream were served for dessert, junior waitress humiliated by the senior waitress at the table, when in fact the junior waitress had far better inter action client skills. Felt as if we were an intrusion, not badly needed paying diners. Will never recommend this to anyone. No information on the history of the hotel, or the 'so called ' famous Yew Tree in the churchyard that you couldn 't even go in to see. Would not recommend this to anyone.

The quality of the food served was first class along with an interesting range of wines. Definitely made the visit worthwhile and we will certainly be back and can highly recommend the location and the food.

Our disappointment grew when we requested a simple adjustment to a sandwich on the menu - adding chicken to a BLT focaccia to make it a club sandwich (a chicken-based option was already on the menu). We made it clear that cost was not an issue, but unfortunately, the chef claimed it was beyond their ability to make this adjustment. It was a shame that our request could not be accommodated.