Prestonfield House Joins Relais & Châteaux, Marking a First for Edinburgh
A 17th-century estate becomes the city’s first member of the prestigious collection, blending heritage, theatrical design, and countryside calm just minutes from the Royal Mile.
Relais & Châteaux has officially welcomed Prestonfield House into its global collection, making it the first property in Edinburgh to receive the distinction.
Built in 1687 by Sir William Bruce, also the architect of the nearby Palace of Holyroodhouse, Prestonfield is steeped in Scottish history. Once a private estate for the Dick family, the theatrical house was converted into a hotel in the 1960s and acquired in 2003 by restaurateur James Thomson, who has meticulously preserved its rich character. Original leather wall panels, Mortlake tapestries, and antique furnishings reflect centuries of layered design.
The 23-room hotel sits on a 20-acre estate at the foot of Arthur’s Seat, offering a rare combination: the privacy and natural beauty of a country house hotel within minutes of Edinburgh’s city center. With resident Highland cattle, peacocks, and landscaped gardens, it’s particularly well-suited to clients who want to explore the city’s culture while retreating to tranquility at the end of the day.
Dining is centered around Rhubarb, the hotel’s signature restaurant, which features locally sourced, seasonal fare under the direction of chef John McMahon. The wine cellar and collection of malt whiskies also stand out for connoisseur travelers.
Beyond leisure stays, the property offers strong potential for small groups and private events. Its historic stables—once used for horses—now serve as an event venue, hosting everything from intimate weddings to cultural showcases, like the ‘Taste of Scotland’ festival.
With rates starting around $500 per night, Prestonfield now benefits from Relais & Châteaux’s global distribution and branding. For clients who prefer personality over polish and heritage over homogeneity, Prestonfield delivers a distinctly Scottish experience.
