06/09/2026
August settled in with a little less certainty than July — the light beginning, almost imperceptibly, to draw itself in earlier of an evening. The loch still held its warmth, though the mornings carried the first hint of coolness before the sun took hold. Bramble deepened toward ripeness along the hedgerows, rowan reddened overhead, and the high ground turned from green to something richer, the pinks and purples of the Highland heather. It was a month of quiet transition — August was in no rush to leave, but aware, in its own Coftie way, that the year had begun its slow turn toward autumn.
Our team headed out to a local wonder — Lady Falls. This beautiful waterfall is within walking distance of The Lovat, and a must-visit during your stay.
We spent some time in our kitchen garden, learning about the different ingredient varieties we grow purposefully, so that the food our guests receive in the restaurant changes with the seasons.
The chefs at Station Road took us through some of the current dishes served on the menu — from foraging the local woodlands to harvesting the kitchen garden, the full process from start to finish, and of course, the artistic part of plating.
The Waypoint Bar team walked us through the process of turning locally foraged blackcurrants into a flavoursome syrup, which is used in our cocktails.
