Book the Cromlix & Chez Roux Hotel with VIP Benefits

When Scottish tennis superstar Andy Murray acquired Cromlix, close to his hometown of Dunblane, it signaled not only a return to his roots but the chance to reinvent the glorious era of grand country house living. Following extensive refurbishment, the US Open, Olympic, and Wimbledon champion has transformed the elegant Victorian Perthshire mansion into a luxury 15-bedroom and Gate Lodge, a five-star destination. The hotel, which opened in Spring 2014, offers guests the chance to experience the sort of decadent lifestyle once enjoyed by the Lairds of Cromlix, redefined for the 21st century by sumptuous surroundings and impeccable yet discreet service.

Situated in beautiful countryside, just three miles from Dunblane, Cromlix is set in 34 acres of secluded woodlands and garden grounds, with its own chapel and house loch. The hotel boasts a Chez Roux restaurant, offering reasonably priced menus focusing on using seasonal locally sourced produce wherever possible, five suites and ten bedrooms, gate lodge accommodation, reception hall, two drawing conservatory, dining room, snooker and meeting rooms.

Elegantly re-designed to showcase much of the house's original heritage, Cromlix has been furnished with specially-sourced Scottish antique furniture. Commenting on his new venture, Andy said: "By re-establishing Cromlix as a leading luxury hotel at the heart of the Dunblane community, we will be able to attract new visitors to the area, create several new jobs and focus on supporting other local businesses. I'm pleased to be able to give something back to the community I grew up in." The hotel is managed on behalf of Andy by Inverlochy Castle Management International (ICMI), who already manage eight other renowned independent properties around Scotland, including Inverlochy Castle, near Fort William and Greywalls Hotel in Gullane, and two in the Caribbean. ICMI's industry experts include Albert Roux OBE, KFO, Le Gavroche owner in London, the first UK restaurant to be awarded three Michelin Stars.

Accommodations

Each of the 10 bedrooms, 5 suites, and one-bedroom gate lodge has its own individual design and character. Light spills into the rooms, all subtly decorated, and enjoy splendid views over the manicured grounds or tennis courts and surrounding countryside. The suites, most of which feature hand-painted freestanding baths in gold, silver and copper, have all been named by Andy in recognition of famous Scots: poet Robert Burns; Lady Elizabeth Bowes-Lyon who became Her Majesty Queen Elizabeth The Queen Mother, Robert the Bruce, medieval King of Scotland, Eden, the family who previously owned Cromlix, Sir Alex Ferguson, former football manager and player and Sir Chris Hoy, Olympic cyclist. Room facilities include 32-inch televisions disguised as mirrors, personal safe, i-pod docking stations, radio, free internet access, and DVD player available upon request. All rooms boast luxurious Peter Reed 400 thread count Egyptian cotton bed linen and sumptuous Penhaligon's Quercus toiletries.

Dining

''Chez Roux Restaurant'' - Dining at Cromlix is a culinary experience that need not be confined to the dining room. There are lots of luxurious spots within the hotel that can accommodate more intimate, private dining. Chez Roux restaurant, overseen by the legendary French chef Albert Roux and run by award-winning executive head chef Darin Campbell, is housed in the glass-walled conservatory overlooking the grounds a ringside view of the chefs at work in the extensive open kitchen.

''Chef Albert Roux OBE, KFO'' - Is the head of the famous cooking dynasty behind such establishments as Le Gavroche, the first restaurant in the UK to be awarded three Michelin Stars. Albert Henri Roux was born on 8 October 1935 at Semur-en-Brionnais, in Saone et Loire in France. At the age of 14, he began his life-long passion for the culinary arts when he started his career as an apprentice patissier. As a callow youth of 18 years, he came to the UK to spend time as a commis de cuisine in the old hierarchical environment within Nancy Astor's country home at Cliveden. Moving up the culinary ladder, he spent one year at the French Embassy in London, followed by his first tenure as a chef at the home of Sir Charles Clore in Belgravia.

He was then called up to fulfill his Military Service in Algeria, during which time he was invited on occasion to cook for the Officers' Mess. On leaving the Military, Albert took up the post of sous chef at the British Embassy in Paris, where he spent two years before leaving for the UK. He was employed as chef to Major Peter Cazelet at the family estate at Fairlawne, Tonbridge, in Kent. He stayed with the Cazelet family for eight happy years. The Cazelet family and many of their friends encouraged and financially helped Albert open his own restaurant Le Gavroche, which he finally did with his brother Michel in 1967.