Kim and Andy Murray’s Cromlix hotel will be the subject of a new Channel 4 documentary series following the Scottish property’s expansion and the team delivering it. Announced on 26 October, Our Scottish Hotel will comprise three hour-long episodes produced by Rogan Scotland.
The programme places a country-house hotel investment on television, with the practical demands of running and changing the business central to the story. For hospitality operators, the interest extends beyond its high-profile owners to how a service operation accommodates a substantial building project.
Cromlix documentary follows an ambitious expansion
Channel 4 says filming took place across almost a year, following the Murrays and an 80-strong team. The project includes a new wing and two restaurants. The production follows a period when guests, hotel staff and builders share the estate, before a five-month closure allows major work to proceed.
The broadcaster has confirmed the commission and format but has not announced a transmission date in its release. This is therefore news of the series, rather than an announcement that the hotel is currently closing or that the programme has already aired.
A Victorian country house near Dunblane
Cromlix occupies a Victorian mansion near Dunblane in Stirlingshire. Its accommodation includes individually designed bedrooms and suites, alongside a gate lodge. The setting gives the documentary a specific hospitality context: a country-house business where the building and grounds are part of the guest proposition, not simply a backdrop to overnight accommodation.
Such properties have to reconcile the character that attracts visitors with the operational requirements of contemporary dining and stays. Expansion can broaden the offer, but it also introduces questions about how guests move through the property, how teams coordinate service and how construction is kept separate from the experience being sold.
Dining adds another reason to visit
The hotel’s current dining offer distinguishes between the relaxed Garden Room and Cradle, its fine-dining restaurant with space for 16 guests. Afternoon tea is served in the Glasshouse, while the wider offer also includes a bar and private dining.
That mix matters because the restaurants address different occasions rather than treating food and beverage as a single hotel amenity. It gives Cromlix several ways to engage overnight guests and diners making a dedicated visit. WINC’s coverage of THE PIG’s Tunbridge Wells project offers another example of the relationship between distinctive accommodation and destination dining.
The service team moves into the spotlight
A behind-the-scenes series can make the work of hotel teams more visible, showing that a property’s identity depends on people as well as design. The production’s extended filming period should provide scope to show change over time rather than a single completed refurbishment.
For operators, the useful question will be how continuity of service is maintained through that change. It is a people-management issue as much as a construction one, echoing the operational themes in WINC’s analysis of hotel culture and integration. Any commercial effect from the television exposure remains to be seen.
