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Meldrum House Hotel adds third igloo style dome to outdoor dining options

The boutique hotel launched two outdoor dining domes back in July, and has added one more thanks to demand.

Published: September 2, 2020
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The two domes, which launched when Meldrum House reopened on 15 July, received over 1,000 bookings for lunch, afternoon tea and dinner - a success which has led to the team at the country hotel and golf course to opening a third dome.

Named after the six-star system, Castor holds up to six guests and the larger dome, named Aurora holds up to 12. The latest dome, named Luna, can seat eight guests.

Diners access the domes from a private door in the hotel, following a lit stone path onto the lawns.

Inside, the domes have wooden flooring and tailor-made furniture decked out with lantern lamps.  A Bluetooth music system is installed in each so guest can play their own music.

Each dome also has a glass door, vents and a ‘Jet Focus Control’ system to warm or cool the domes when necessary.

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They're also all sprayed twice weekly with disinfectant, proven to kill viruses including Covid-19 for a minimum of 10 days, bringing peace of mind to diners who may be anxious about visiting restaurants.

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Speaking of the dome, general manager Jordan Charles said: “With the launch of Luna, together the 3 domes will create an extra 500+ covers a week.

"Castor and Aurora have been open for bookings for almost 6 weeks and have been hugely successful, due partly due to the fact they are socially distant-friendly, keeping contact with other guests to a minimum.

“With their own waiting staff the luxury domes are in a prime location at the hotel with 360 degree views to the Highland cows, golf course, estate and sky.

"They’ve been used by up to 3 different households that want to get together at this time. We’ve even had our first marriage proposal in one last week.”

To find out more about the domes, visit the hotel's website.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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