THE HOUSE
AT DUN ALUINN
INteriors
Dun Aluinn is a handsome Victorian house which has been painstakingly renovated and converted into a contemporary, design-led hideaway, while still retaining many original period features. Against the backdrop of high-ceilinged, historic grandeur is juxtaposed a collection of carefully curated pieces including a low-slung, tangerine sofa and elegant dining table, 5.5 metres-long and cast from bronze and able to seat up to 20 guests. Add to this a strong colour palette and hand-picked modern artworks. Textures, shapes and materials work together to create a house which is not only striking but sumptuous, and with roaring fires in the grates and sheepskin-strewn sofas, Dun Aluinn manages to feels cosy and homely, despite its splendour.
To help you settle in there’s a private butler on hand, morning house-keeping and a daily turndown service.
Rooms
AT DUN ALUINN
Dun Aluinn sleeps up to eighteen guests as an exclusive use house. There are nine individually designed bedrooms, all with ensuite bathrooms, the finest Egyptian cotton bed linen, towels and bath robes.
Two of the rooms also feature free-standing bath tubs (including a square Japanese soaking tub), while one room features its own steam-room. At Dun Aluinn, no two rooms are alike, each has its own unique identity and style.
BATHROOMS
AT DUN ALUINN
Every room at Dun Aluinn has an ensuite bathroom, each with its own unique style. In addition, two of the rooms have freestanding tubs, one of which is a square wooden Japanese bath. Another room has its own steam room. Each bathroom is stocked with all the essentials including Egyptian cotton towels, and indulgent Marius Fabre soaps.
GROUNDS
Dun Aluinn's 5.5 acre grounds feature a beautiful wildflower meadow, formal gardens, shady woodland trails and stunning views of the River Tay from the elegant terrace. The estate offers a tranquil retreat surrounded by nature, an idyllic setting for weddings, events or a family gathering.
‘There are fine views of the Tay Valley by day and of the heavens by night, if you bundle up beneath the blankets by the fire bowl on the terrace.”
THE TIMES LUXX
DINING AT DUN ALUINN
Born and raised in the rolling hills of Edinburgh, Scotland, Chef John’s passion for exceptional produce began early, nurtured by his upbringing on a family farm. This deep connection to the land naturally led him into the world of professional kitchens.
At just 16, John began his culinary journey at the esteemed Kinnaird Estate, home to a Michelin-starred kitchen. His early promise quickly took him to new heights, working alongside celebrated chefs such as Andrew Fairlie at the iconic Gleneagles Hotel, and spending three formative years with Claude Bosi at the acclaimed Hibiscus in Mayfair, London.
In 2015, John took his skills beyond the UK, crafting refined cuisine in some of the world’s most luxurious settings—from the exclusive chalets of Verbier and Zermatt to private yachts sailing the Caribbean and Mediterranean. His love for food and travel has also taken him across Australia and Asia, continuously expanding his culinary horizons.
Now, Chef John has returned to his roots in beautiful Perthshire, bringing a world of experience to the table at Dun Aluinn.
At Dun Aluinn, we take a collaborative approach to food and farming—working hand-in-hand with local growers and artisanal producers across Aberfeldy and Perthshire. This commitment to provenance and sustainability has earned us a Gold Award from Green Tourism, recognising our environmentally conscious practices.
Our menus are guided by the rhythm of the seasons and the unique microclimate of Perthshire. Every dish is thoughtfully created to reflect what’s naturally abundant and at its best. This seasonal, elegant philosophy shapes everything from our relaxed barbecues to our signature five-course tasting experience, Taste of the Highlands.
Whether you're looking for a bespoke dining experience or have specific dietary needs, Chef John and the team are delighted to create something truly memorable—rooted in nature, elevated by craftsmanship.