The walled garden soon becomes my favourite corner of the estate. Dating back to 1830, it actually predates the castle itself by four decades. Rows of herbs and flowers sway gently in the breeze, their scent drifting through the warm air, while a large Victorian glasshouse – home to restaurant Azalea – glitters like an insect in the corner.
The Nest’s crown jewel is its private sauna and cold plunge, set on a smart raised decking overlooking the gardens. Mornings are spent dancing between the dry heat of the sauna and the bracing plunge, before wandering up to the castle drawing room for a restorative Scottish breakfast of black pudding, tattie scones and lorne sausage.
Each meal throughout our stay proves every bit as memorable as the last. Executive Chef Peter Howarth curates both three and seven-course tasting menus that change daily according to the season’s best produce. I begin with a sharp, ice-cold Vesper martini before settling in for course after course showcasing Ayrshire’s remarkable natural larder: sweet scallops, delicately seasoned steak tartare, rich lamb and a generous wedge of perfectly cooked turbot. For a more low-key affair, Azalea offers an altogether different atmosphere. We dine surrounded by lush greenery beneath the twinkling glass roof of the Victorian greenhouse, where the menu celebrates ingredients harvested just steps away in the surrounding gardens. We share half a Ballantrae lobster with ginger and lime before moving on to flaky lemon sole with creamed potatoes and beautifully succulent chicken. Having to stagger just a few steps home to The Nest, full to the gills and ready to pass out in the most satisfying way.
