Sonas Collection has unveiled 1635, a refined dining establishment situated in the newly renovated Knipoch House Hotel, close to Oban, Scotland. Under the guidance of Chef Andrew Engledow, 1635 offers an exquisite seven-course meal that fuses local ingredients with seasonal flavors from across Scotland.<\/p>\n
The restaurant’s name pays respect to the historic significance of Knipoch House Hotel, which has roots tracing back to the 16th century. The term ‘Knipoch’ derives from the Norse words for ‘hilly place,’ reflecting the area’s Viking history. A historical plaque featuring a crest and the year 1635, once used for tax collection, also emphasizes the hotel’s rich heritage.<\/p>\n
Chef Engledow comes to Knipoch House Hotel from Duisdale House Hotel in Skye, bringing along his expertise in local sourcing and innovative culinary techniques. The \u2018Taste of Scotland\u2019 menu highlights the nation’s culinary diversity, showcasing the finest produce such as Shetland scallops, Argyll venison, Orkney halibut, and Tain cheddar.<\/p>\n
The area surrounding the hotel is rich with history, including tales of Robert the Bruce’s battles and the ancient Road of the Kings utilized by Scottish royalty. This historical backdrop adds to the charm of the contemporary culinary experience offered at 1635.<\/p>\n
Chef Andrew Engledow expressed, \u201c1635 is my personal take on how I envision a Scottish kitchen. The menu highlights Scotland\u2019s natural beauty and culinary traditions while incorporating modern techniques. By sourcing the best seasonal ingredients from Argyll and beyond, my goal is to present a true flavor of Scotland, with each dish offering a unique experience.\u201d<\/p>\n
Andreas Maszczyk, Group General Manager of Sonas Collection, shared his excitement about the restaurant’s opening. He said, \u201cWe are excited to present 1635 at Knipoch House Hotel. Chef Andrew\u2019s enthusiasm for modern Scottish cuisine combined with our commitment to genuine Highland hospitality promises a unique experience for guests. With this new restaurant, we are starting a fresh chapter in Knipoch House’s legacy.\u201d<\/p>\n
In early 2024, Knipoch House Hotel joined the Sonas Collection following a \u00a31 million renovation. The hotel’s original charm has been preserved with stone walls, fireplaces, and wood-panelled interiors while introducing modern amenities like super king-sized beds, luxury fittings, and a soothing hot tub. Overlooking Loch Feochan, the hotel provides a serene getaway with breathtaking views from the Loch View Terrace.<\/p>\n
The Sonas Collection was established over 20 years ago on the Isle of Skye by Anne Gracie-Gunn and her late husband Ken, born from their mutual love for sailing the Hebridean waters and embracing Gaelic culture. Today, Anne continues to lead the family-run group, providing guests with a memorable experience of genuine Highland hospitality.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sonas Collection has unveiled 1635, a refined dining establishment situated in the newly renovated Knipoch House Hotel, close to Oban, Scotland. Under the guidance of Chef Andrew Engledow, 1635 offers an exquisite seven-course meal that fuses local ingredients with seasonal flavors from across Scotland. The restaurant’s name pays respect to the historic significance of Knipoch […]<\/p>\n","protected":false},"author":1,"featured_media":5502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5501","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5501"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5501"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5501\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5502"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}