Glenapp Castle, a 19th-century estate in Ballantrae, southwest Scotland, is drawing attention with the launch of Azalea, a glasshouse restaurant nestled in its walled garden. Owned by Paul Szkiler since 2015, the castle sits within a 36-acre estate and blends rich heritage with hospitality. Executive Chef Peter Howarth, known for his experience at Michelin-starred kitchens like Gidleigh Park and Pennyhill Park, brings refined but relaxed cuisine to Azalea, offering dishes such as garden pea risotto with truffles, lobster with coriander and lime, and west coast mackerel with aubergine and garlic oil. Speaking about the setting and guest experience, Szkiler noted, “You can’t just be a hotel—you have to be a destination. You have to respect the effort your guests put in to reach you.”
Azalea complements Glenapp’s main restaurant, where Howarth also offers a formal eight-course tasting menu priced at $175. Howarth emphasizes a connection to the land, stating, “It wasn’t about the restaurant for me, at first. It was about building a relationship with the garden, with the gardeners.” Glenapp offers guests more than fine dining, with activities ranging from croquet and woodland walks to sea safaris and Highland cattle visits, creating a complete countryside retreat.