Think Scottish Highlands; for Awards Dinners - Case Study

We pride ourselves on crafting experiences that go beyond the ordinary, and hosting the Highlands & Islands Tourism Awards is always a showcase event and something we look forward to! As part of our ongoing series,?Think Scottish Highlands, we’re excited to share a behind-the-scenes look at this remarkable event that not only celebrated the best in tourism but also showcased Kingsmills as a leading destination for luxury events in the Scottish Highlands.

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On Arrival

From the moment guests arrived, they were welcomed into an atmosphere of elegance and grandeur. The hotel was illuminated in a rich purple, the chosen colour for the evening, which set the tone for the night’s celebration and storytelling.

The VIP Welcome Experience

This vibrant colour scheme flowed seamlessly through all the event spaces, creating a unified and immersive experience.

For our VIP guests, the evening began in the elegantly dressed Burns, Macleod and Inglis Rooms, where they enjoyed exclusive arrival drinks. These rooms were carefully decorated to offer a dramatic and luxurious setting allowing our distinguished guests to mingle and network before the main event.

Discover The Kingsmills Hotel: https://www.kingsmillshotel.com/meetings-and-events/dining-events/awards-dinners-in-inverness/?utm_source=LinkedIn&utm_medium=social&utm_campaign=article2

The Kingsmills Suite

We transformed the Kingsmills Suite, our largest and most flexible venue, into a stunning banquet hall for 340 guests. Rustic wooden feasting tables stretched the length of the room, dressed with candleabras and adorned with elaborate floral arrangements from Stephen Seedhouse Florists.

Each detail was thoughtfully designed to enhance the ambiance, making the space not just beautiful but perfect for connection, networking, and celebration — key elements of a memorable awards ceremony.

Discover The Kingsmills Suite: ?https://www.kingsmillshotel.com/meetings-and-events/dining-events/awards-dinners-in-inverness/?utm_source=LinkedIn&utm_medium=social&utm_campaign=article2

A Culinary Journey Through Storytelling

One of the highlights of the evening was the curated menu, where each course was a narrative in itself, inspired by some of Scotland’s most beloved stories. From arrival canapés to the final course, every dish told a story…

Canapés with a Scottish Twist

As guests mingled and enjoyed G&T arrival drinks, they were treated to an array of canapés that showcased the finest Scottish ingredients. These canapés set the stage for an evening where culinary artistry met cultural homage;

Pork & Haggis Mini Sausage Roll

Peppered Mackerel Rillette on Pumpernickel Bread

Goat's Cheese Mousse & Beetroot Tartlet

Coronation Smoked Chicken

"Jangles – A Big Fish Story by David Shannon"

Inspired by David Shannon's tale of a big fish, the first course was a delightful combination of Wild Cod & Scottish Langoustine Presse, complemented by roasted cashew nuts, chive vinaigrette, seaweed wafer, and avocado pureé. This dish celebrated the bountiful seafood for which Scotland is renowned, offering guests a taste of the Highlands' maritime heritage.?

For those with dietary restrictions, we offered a vibrant alternative—Roasted Cauliflower, Pepper & Chickpea Salad with Ras el Hanout and caramelised cauliflower purée, bringing together rich, earthy flavours in a beautifully presented dish.

"Harry Potter and the Prisoner of Azkaban by J.K. Rowling"

The main course was nothing short of magical. Drawing inspiration from J.K. Rowling's iconic tale, where Harry conjures his Patronus—a stag—the dish featured a Roasted Fillet of Newtonmore Venison, paired with slow-cooked venison shoulder in suet pudding, caramelised celeriac puree, magret cabbage, and a red currant jelly jus. This course was a nod to Scotland’s wild landscapes and its tradition of game hunting, all while adding a touch of literary enchantment.

For our vegetarian guests, the menu offered a Confit Celeriac wrapped in crispy potato, served with caramelised celeriac purée and a roasted root vegetable suet pudding, ensuring that everyone could partake in the culinary storytelling.?

"Whisky Galore by Sir Edward Compton Mackenzie"

The evening’s sweet finale paid homage to Sir Edward Compton Mackenzie’s classic comedy,?Whisky Galore. Guests indulged in a Baked Islay 16-Year-Old Lagavulin Ice Cream—a playful nod to the story of a small island running out of whisky. The dessert captured the essence of Scotland’s whisky heritage, ending the meal on a note of both humour and tradition.

For guests with dietary preferences, a classic Baked Alaska was served, ensuring a satisfying and inclusive end to the meal.

Expert partners?

We were delighted to work with staging and AV experts Story & Stage and event planners Prime Event Management to pull together this edition of the Highlands & Islands Thistle Awards. From the dramatic transformation of our spaces to the creative storytelling through food, every detail was meticulously planned to create an unforgettable experience and we can’t wait to do it all again in 2024!

"I can honestly say that it was a pleasure working with the Kingsmills team, nothing was too much trouble, from the planning stages with the chef and his team, the events and marketing teams everyone worked really hard to ensure the room looked amazing. The floor layout and table plans were all perfect for a very different configuration.?The chef and his team produced an exceptional meal, using local sustainable produce to the highest standard. The service was very slick and professional. I am really looking forward to working with the team again this year on the 2024 Highlands and Islands Thistle Awards."?

Carol Fowler, Prime Events

Whether you are looking to host an awards dinner, a corporate event, or a private celebration, the Kingsmills Hotel offers a canvas upon which to paint your most ambitious visions.

Contact Us

Our sales team are delighted to connect with you and bring your visions to life. For MICE enquiries, please email [email protected] or call us on 01463 257102.

Here are our top contacts on LinkedIn - we'd love to connect with you;

Sales Manager – Tracey Milton

Director of Sales – Joyce Arbuckle

Operations Director – craig ewan

Marketing Manager – Angus Macleod?

Discover The Kingsmills Hotel: ?https://www.kingsmillshotel.com/meetings-and-events/dining-events/awards-dinners-in-inverness/?utm_source=LinkedIn&utm_medium=social&utm_campaign=article2