Horse Riding in Scotland

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When it comes to horse riding in Scotland, the Gleneagles Equestrian School stands head and shoulders above the rest. Here, on our 50-acre Scottish equestrian centre, we offer indoor and outdoor coaching, horse riding lessons and experiences for guests at all levels, from age four up.

Our lessons and scenery make Gleneagles one of the best and most stunning places to experience horse riding in Perthshire, so visit us for an unforgettable experience, whether you are a seasoned rider or just want to give it a go for the first time. Everyone is welcome at our equestrian centre in Scotland.

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Horse Riding video

Horse Riding Lessons in Scotland

Our lessons are undoubtably some of the best horse riding lessons Perthshire has to offer. As every rider knows, you never stop learning. Which is why we’ve created an extensive programme of riding lessons in the stunning surroundings of Scotland to take you from your very first ride to fine tuning advanced techniques for showjumping, cross-country, dressage and more.

Horse Riding video

Estate Riding

The scenery on display at Gleneagles is one of the main reasons why we are one of the best places to go horse riding in Scotland. We have several estate riding experiences for all level of abilities that will allow you to explore some of the most beautiful countryside around Gleneagles.

BHS Assessment Training

We offer training for BHS assessments 1-4 as well as stage 2, 3 and 4 teaching exams.

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Equestrian School Membership

The Gleneagles Equestrian School Membership includes private riding lessons and discounts across the estate.

Both our Equestrian and Pony Club memberships are fully subscribed for the moment but we would be delighted to add you to our waitlist for either membership.

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Hunter Trials

The dates for our next Hunter Trials will be released soon.

Key Stats

ACRES OF CROSS COUNTRY AREA

NUMBER OF HORSES

RIDING INSTRUCTORS

Bespoke Adventures

As well as offering unforgettable experiences of horse riding in Perthshire, our playground planners create personalised itineraries for families, individuals and groups in search of fun countryside pursuits and leisure activities.

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The Glorious Playground

Enjoy more of what Gleneagles has to offer around the resort.

Eat & Drink

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Rooms & Suites

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Spa & Wellness

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Golf

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At school, all my friends enjoyed staying indoors and playing the PlayStation and the Xbox, whereas I was always desperate to spend all day outside and have adventures. I knew I wanted a career that would allow me to work outdoors because I would have hated sitting at a desk looking at a screen.

I stared working as a joiner as a Saturday job, and after school I got a job as a ‘fencer’, fixing deer fences around the countryside. But I really missed the interaction with people because it involved spending the whole day in the hills on my own. It got to the point where I couldn’t build one more fence – it just wasn’t for me.

That was when the opportunity came up to join the Gleneagles team as a trainee all-terrain instructor, providing our junior guests with fantastic experiences in the mini Land Rovers and Argo Cats, and I grasped it with both hands!

After building up my skills and completing lots of training, I was offered the chance to expand my responsibilities and begin working with the animals. Now I’m qualified to teach ferret lessons, gundog lessons, and fly a hawk by myself. I love animals but, as one of nine siblings, my parents always refused to get me a pet because they said the house was already too busy with all of us children, so I can’t believe my luck that I’m now surrounded by animals all day!

It’s been a big learning curve, but I love the diversity in my role. Every morning, we weigh the birds because they need to be hungry enough to fly. If they’re too fat they won’t fly, but if they’re too hungry they won’t fly either, so we have to monitor them continually to keep them on target. After that, I might head over to the clean out the kennels and give our dogs some exercise.

It’s hard work – you’re always on your feet, walking, talking, cleaning, preparing, planning and getting things ready for the next lesson – but I’m a real people person, so I love helping guests to enjoy themselves and I spend my day in awe of all these animals, learning about how they respond to commands and watching how they experience the world. They’re amazing! People always say never work with children and animals, but that’s the best bit about my job.

The range of roles and positions at Gleneagles is amazing. You can start in any part of the business, but if you work hard and have an enthusiastic attitude, there are so many internal career opportunities to move in a different direction, whether that’s leisure, pursuits, guest relations, food and beverage, or culinary. You meet people from all over the business, from all kinds of backgrounds and from all over the world. Everybody looks out for each other – we’re like one big family. It genuinely is the Glorious Playground – for the people, for the guests and for our animals.

If someone had told me when I was at school that one day you’re going to get to work outside all day, with children, off-road vehicles and animals, I would have told them that that job doesn’t exist, but here I am living my dream and getting to do it!

When I finished high school in 2008, I relocated to Scotland to improve my English. I sent my CV everywhere and took several jobs, working in a bar, a clothes shop, in sales and marketing, and in a kitchen at an Italian restaurant.

I enjoyed the culinary environment immediately and I realised that a career in pastry would allow me to combine my interest in culinary with my passion for making things look pretty. So I spent the next decade developing my pastry skills in many of London and Spain’s best restaurants, alongside mentors who really encouraged and inspired me. These included the legendary Albert Adrià i Acosta who taught me that pastry isn’t just about working in a kitchen; it’s an artform and a sensory experience.

I was appointed as Gleneagles’ Pastry Sous Chef in November 2020. It’s a management position whereby I rotate around the different stations and help out the more junior chefs. Our kitchen is a really happy place and a truly caring environment – every single person in our team is valued for who they are and encouraged to grow and progress. Our Executive Pastry Chef, Phil, really cares about both our professional development and our personal happiness which brings out best in all of us.

There’s so much passion. As a team, we’re continually looking to push the boundaries – how do we make it better? How do we delight our guests? How to we make this creation even more impressive? That positive attitude and success mindset is so important in culinary. The best chefs never take short cuts; they’re willing to take that extra step to produce something absolutely extraordinary.

As all chefs know, the pressure and pace of culinary is addictive. The constant challenge of juggling jobs, making decisions on the spot and executing dishes with precision and excellence, and doing that shift after shift, day after day, is grueling, but it’s what keeps you going. No matter what the challenge, you know you can achieve success, and so you push yourself to work at full capacity and do your very best on every shift, and you’re surrounded by other chefs who’re doing exactly the same. It’s a thrilling feeling!

When I first arrived at Gleneagles and saw the scenery around the hotel, I thought I’d come to paradise. The wildlife is flourishing, the countryside is so green, the air is so fresh and that beauty inspires me in my work every day. It’s also a much higher quality of living here than in London or any of the world’s big cities. You’ve got the best of both worlds, because you’re working within a huge culinary operation at this world-famous hotel, but in your spare time, you really get to switch off and recharge. It’s also not far from the big cities like Glasgow or Edinburgh if you need a city fix now and again. I love that balance.

The Scots are also the friendliest people. When I relocated, the Gleneagles team gave me so much support. They helped me to settle in, they provided me with on-site accommodation, and everyone made sure I had everything I needed. It was like being welcomed home by family.

That dedication leads to many awards. Here are just some of the accolades – awarded to both the hotel and our individual people – that we’ve been proud to celebrate over the past couple of years:

Hotel and estate-wide

Virtuoso Best of the Best Awards

Best Hotel in the World (2022)

Conde Nast Traveller 2021 Readers’ Choice Awards

No. 1 UK Resort in the Conde Nast Traveller (2021)

Best UK Hotel (2020)

The Times and The Sunday Times Travel Awards

Best Hotel in the World (2020)

AA Hospitality Awards

Hotel of the Year Scotland (2020)

The Daily Telegraph and Ultratravel Magazine’s ULTRAs awards

Best Golf Resort in the World (nine consecutive wins; 2011 – 2020)

The Golf World Top 100 courses and resorts rankings

#1 Golf Resort in the UK & Ireland (2019 – 2021)

#2 Golf Resort in the world (2021)

Tatler Travel Guide

101 best hotels and destinations around the world (2020)

World Golf Awards

Scotland’s Best Golf Hotel (2020)

Restaurants

The Royal Academy of Culinary Arts Annual Awards of Excellence

Young Waiter of the Year – Daniela Mayer, Assistant Manager, The Strathearn (2022)

The Tatler Travel Awards

Best Restaurant Scene (2020)

Institute of Hospitality and the Academy of Food & Wine Service

Restaurant Manager of the Year – Daniel Greenock, Strathearn Restaurant Manager (2020)

Gold Service Scholarship

Elizabeth Forkuoh – Strathearn Restaurant Assistant Manager (2020)

Culinary

Young Waiter / Young Chef Awards

Young Chef UK and overall culinary prize for Young Chef, Peter Meechan, Junior Sous Chef (2021)

The Caterer’s Acorn Awards: 30 of the most talented stars aged under 30

Callum Roberts, Estate Sous Chef (2021)

Andrew Mackay, Head Pastry Chef (2020)

The Hotel Cateys

Hotel Chef of the Year, Simon Attridge, Executive Chef (2020)

Golf & Greenkeeping

59club Service Excellence Awards

Golf Operations Team of the Year Award (2021)

Greenkeeper of the Year Award – Scott Fenwick, Director of Agronomy, and Craig Haldane, Golf Courses Manager (2020)

Leadership

The Walpole Power List

The 50 most influential people in British Luxury Brands – Conor O’Leary, Managing Director (2020)

Housekeeping

Hotel Housekeeping Honours Awards

Highly Commended Award – Michal Vilcinsky, Housekeeping Supervisor (2020)

Reception

AICR

UK Receptionist of the Year – Katharina Strasser, Guest Experience Co-ordinator (2020)

As turf managers you will seldom hear any of us be absolutely delighted with the weather or current conditions, it’s just one of those things where it could always be better! That said, we also need to remind ourselves potentially of where we have come from and very importantly, what the journey is we are on as this provides some clarity and understanding not only for us and our teams, but to the wider membership when communicated the right way.

Moving forward this season, expect to see a lot more video content from the team as we share with you some of the daily practices we do, to get the courses set up and ready ahead of play. Our aim always, is to create great playing surfaces with minimal disruption to you and without being around you during your round. At times, we do need to get on with certain activities and the team work hard to ensure we are not interrupting your round.

Rough management has been a key pillar for us. I speak of the journey we are all on and when I say we, I mean you as a membership as well. No one likes to be in the thick stuff searching for balls when you are only just off the maintained semi rough and to this extent, we do a lot of work to thin out these areas.

A key practice happens in the late Autumn when we mow and collect the rough using a tractor drawn unit called the Super 500. It cuts and collects in one operation, and we do this to collect the seed that would usually just be spread again through the rough, and also to remove any surplus nutrition that is in the plant. If we cut and left the rough, it would create a lot of issues. By minimising the nutritional input, it discourages the wrong grasses from wanting to survive and encourages our finer grasses to prosper, ones that need a lot less input and are therefor thinner overall. It also encourages our natural wildflowers to blossom creating a beautiful contrast to the manicured fairways. It takes time and consistency in our practices to get the results we desire.

We are three years into the process on The Queen’s and are just starting the practices on The King’s in an aggressive manner to get ahead of the curve and ensure we are consistent across all our courses.

Amanda Dorans joined the team recently. Amanda is our Sustainability Coordinator and has a wealth of knowledge and experience in her field. She has a passion for our environment and for nature, with a key focus on ensuring we are doing everything we can on site, to protect the environment and be stewards in all that we do.

This includes our social responsibility, and we are really excited to build on the solid foundation that has been created over the years. Amanda will be leading our course walks where, along with some of our colleagues, she will share with you some of the wonderful stories, nuances, and experiences you should be looking out for when you play our beautiful courses. Keep an eye out for more details as we would love to welcome you on these inclusive walks to learn and enjoy all that our estate has to offer!

We have had an incredibly dry start to the year. July in particular reminds me of the summer of 2018 when I started at Gleneagles. I was told it was unlikely I would experience a summer like that again yet here we are at the glorious playground enjoying glorious sunshine day in and day out!

It’s not often we get to dry our courses out so I am grateful for the opportunity. Yes, it creates certain stresses to the plant however, the King’s and Queen’s were designed to be played firm and fast and that is exactly what we are experiencing. We will need to go back and overseed some of the weaker areas that have really struggled, but this is done with minimal disruption and we will rope off any areas that do need protecting, so thank you in advance for supporting the recovery when we do go ahead with these works in August.

Finally, our 13th Heather Project on The Queen’s! Patience is key when it comes to heather establishment, it simply takes a lot of time. We need to be more proactive in pushing things along as well and we recognise that at times the area has not looked as tidy as it should. We have now made a collective decision to keep the areas mown down and will be topping off this area monthly. We will also be introducing some more sand throughout the area to help with drying it all out and will be overseeding with some fescue in and around the bed and continue to spray out the unwanted grasses coming through.

The next time you tee off the 4th of The Queen’s, look to the right as you start on the fairway. There is a healthy area of heather there that has come on significantly over the past three years. This is due to the rough management practices in place. Our aim is to get the 13th to this level in the next two seasons. Our ask is simply this, to minimize any traffic from entering the 13th heather area. We will rope this off neatly and request that you refrain from walking through this area at all times. It will be a great help to us all!

Enjoy the remainder of summer and we look forward to seeing you out on the golf courses. As always, expect a friendly wave from our team and our sincere thanks and appreciation for being part of our journey during the years ahead. Collectively we can and will communicate more often but as always, you are welcome to visit us at The Bothy or drop me an email with any concerns or feedback.

Craig

We have nine bars and restaurants, so working across the different kitchens at the hotel offers amazing exposure to various culinary traditions and styles of cuisine. Each kitchen has its own unique personality and individual pace. One day I could be managing breakfast service, pasta and the grill in the Birnam Brasserie, or Tandoor in the Dormy, and the next I could be covering fine dining in the Strathearn, so no two days are the same and you’re continually sharpening your skills in so many different types of cooking.

We also have regular outdoor pop-up events and restaurants in our gardens, such as our Seafood Bar, our Indian Street Food Festival and our Gamekeeper’s Hut, as well as an enormous private dining operation which amounts to 150,000 covers annually, spread across almost 1000 events. These events range in scale from small group meetings, to conferences for 450 delegates. Whether you’re creating a luxury picnic hamper for two or a show-stopping wedding breakfast for 200, private dining is a huge learning curve for any chef and an unmissable opportunity to develop skills in pace-setting, planning and man-management.

I love working at Gleneagles because of that diversity and the scope to develop your experience; on every single shift you’re learning and developing as a professional. We’re a really international team too, so I enjoy working with chefs from around the world and learning from their styles and approaches to food. I can’t think of a more supportive, inspiring, exciting or diverse training ground for any chef – if you develop your career here, you’ll build the skills and generate opportunities to go anywhere you want to in the world.

As a team we’re constantly supporting each other to perform at the highest level – it’s an inspiring environment. We’re creating, innovating and experimenting every day and all our chefs, regardless of their career stage, are empowered to do that. Simon, our Executive Chef, actively encourages it and has created an open, supportive and creative environment for chefs to flourish.

Aside from having a world-class culinary operation, Gleneagles is also outstanding at everything it does. From our golf courses and country pursuits to our wellness offering and accommodation, every single element here is best in class and you’re surrounded by colleagues – fishing instructors, golf pros, equestrian grooms, guest service professionals – who are the best in the industry. There’s nowhere else in the world like it. The skills you acquire and the opportunities for professional development you encounter when you’re a part of a team like that are unparalleled.

When I was a teenager, I got a job as a Kitchen Porter and loved the kitchen buzz straight away. I used to watch the chefs with fascination and, after being promoted to junior chef, I knew I’d found my calling. I didn’t like the constant heat, though, so the nice cool pastry kitchen offered me the best of both worlds.

The pastry team at Gleneagles is fun, passionate, creative and high-energy. We’re a melting pot of different personalities with our own unique styles, creative influences and aspirations but we share a passion for excellence and we encourage each other to achieve our very best on every shift.

We’ve got a really supportive, inclusive, and collaborative team dynamic, where everyone – regardless of their role or experience – is valued for their individual strengths and encouraged to express their personality and creative ideas. “Mistakes” are not seen as errors at all, but rather as fantastic learning opportunities for the whole team. Whether it’s a mousse that’s split, a cake that’s not risen properly, or a ganache that hasn’t set, we identify what’s happened and find a solution – so we’re all learning together every single day.

I like to push the boundaries of what’s possible in pastry, and I encourage that innovative attitude in my team. No great gastronomic masterpiece can come to existence without trial and error. So I tell my team, especially at the start of their career, that they must let go of fears of making “mistakes” and instead look forward to learning and growing as chefs.

We’re continually evolving our menus, so the opportunity for developing new concepts is unlimited. I might provide a brief – for instance, asking one of the pastry sections to come up with a new dish that is summery and fresh, or rich and festive – and tell them to come back to me with ideas. We’ll then produce those items to taste and tweak and review them as a team, until we have something really special.

As a junior chef 20 years ago, I remember working in kitchens where you’d be fighting over whisks, spatulas and containers, because all the restaurant’s investment was on the customer-facing part of the business. At Gleneagles, the back-of-house areas receive continual investment, so you’ve got everything you need to succeed in your job. The diversity and scope for professional development across our nine culinary outlets is also second to none. Where there’s a desire to build skills and experience in other areas, we actively encourage our chefs to spend time working within different kitchens in the hotel to expand their repertoire.

The move from London up to rural Perthshire was one I was eager to make. As soon as I arrived at the gates, I knew I wanted to work here, join an amazing team, and be a part of this iconic brand.

The breadth of the culinary offering at Gleneagles is among the largest and most diverse in the world, and for chefs at any career level it offers unparalleled development opportunities.

Over the past five years, the hotel’s been transformed with the largest investment programme in its 100-year history and it’s been incredibly exciting for our culinary team to be a part of that journey.

We’ve relaunched our iconic fine dining restaurant, The Strathearn, as well as our clubhouse restaurant, The Dormy; we’ve created a new café, a new brasserie, an afternoon tea lounge; and we’ve launched three new bars, all of which have their own culinary identities and styles.

What I’m most proud of is building a diverse team to deliver consistently across all these outlets, so that regardless of where our guests dine – and whether they’re enjoying breakfast, a simple sandwich or salad, a curry or a pizza, or a decadent three-course dinner – the dining experience they have is best in class.

As well as transforming front-of-house spaces, all back-of-house areas in the hotel – including our kitchens – have received significant investment. From cutting edge equipment to the installation of a new pastry kitchen, all our culinary workspaces are industry-leading.

Additionally, we’ve evolved our private dining offering by creating a range of beautiful new event spaces and experiences in the hotel, including a chef’s table at our open kitchen, where we recently launched an innovative guest chef collaboration programme, The Strathearn Series. This sees us inviting established and aspiring culinary stars from around the UK to host one-off dining experiences throughout the year.

We’re also surrounded by some of the most breath-taking scenery in the world, which lends itself perfectly to unique culinary experiences. If someone wants a picnic on the golf course, a sumptuous loch-side lunch while they’re fishing, or a candlelit supper in a stone bothy on top of a mountain, those are requests we relish. That’s the beauty of Gleneagles – everything is managed in-house. I can’t think of many other properties in the world that have this scale or scope of culinary offering.

For a chef, the best thing about this part of the world is the vast natural larder of outstanding regional produce. We change our menus regularly, to reflect the shifting seasons and make the most of these incredible ingredients at the right time. Our langoustines are creel-caught on the west coast of Scotland and delivered daily to the estate. Our wild venison comes from deer that have roamed freely across Scotland’s glens and mountains. Our berries are handpicked from a farm just a couple of miles away, and our wagyu beef comes from cattle grazing in a field just a stone’s throw from the hotel.

We’re lucky to have ingredients with such an enviable provenance – the fields, woods, mountains and waters around here are a cook’s paradise. We have access to some of the finest and freshest seasonal produce in the world, and that makes me and the team – and in turn our guests – very happy.

Brand	Date	Time	Description
Callaway	Friday 4th August	10am – 2.00pm	Woods & Irons

Activity	Duration	Number of guests
Group falconry demonstration (hands-on)	1.5 hours	For 8 guests or more
Falconry displays	0.5 hours	Unlimited
Group half-day hawking	2.5 hours	From 6 -32 guests
Group full-day hawking	5 hours	From 6 -32 guests

Activity	Duration	Number of guests
Archery competition	1.5 hours	Up to 30 guests
30 Clay shooting competition	2 hours	30 upwards
Clays, Archery and Air Rifle	3 - 3.5 hours	30 - 50 guests
Clays and archery or Air Rifles	2.5 - 3 hours	30 - 50 guests
Fly fishing for trout	2.5 - 3 hours	Up to 40 guests
Air Rifle	1.5 hours	Up to 24 guests

Activity	Duration	Number of guests
Group off-road lessons	2.5 hours	For 4 guests or more
Off-road treasure hunt	2.5 hours	For 8 guests or more
Off-road team challenge	2.5 hours	For 8 guests or more
Scenic Safari	3 hours	For 4 guests or more
James Bond Treasure Hunt (on road)	2.75 hours	For 8 guests or more

Explore Scotland
Half Day - 3 hours 30 minutes	£585 per vehicle
Full Day - 7 hours	£950 per vehicle
Per Hour Extra	£165

Visit Scotland Guide
Half Day (Discover Scotland)	On application
Full Day (Discover Scotland)	On application

Duration	Number of drivers
Lesson 45 minutes	1 driver
1 hour Lesson	1 or 2 drivers
1 hour 15 minutes Lesson	up to 3 drivers
1 hours 30 minutes Lesson	up to 10 drivers

Activity	Duration	Number of guests
Group lesson	45 mins	3 - 12 guests
Segways competitive obstacle course	1 - 2 hours	10 - 24 guests
Scurry driving	1.5 - 2 hours	10 - 30 guests
Polo lesson for beginners	1.5 - 2 hours	6 - 24 Guests

Activity	Duration	Number of guests
Polo lesson for beginners	1.5 - 2 hours	6 - 24 Guests

Activity	Duration	Number of guests
Fly fishing for trout	2.5 - 3 hours	Up to 40 guests

Activity	Duration	Number of guests
Archery competition	1.5 hours	Up to 30 guests
Clays, Archery and Air Rifle	3 - 3.5 hours	30 - 50 guests
Clays and archery or Air Rifles	2.5 - 3 hours	30 - 50 guests

Hotel and estate-wide

Virtuoso Best of the Best Awards

Best Hotel in the World (2022)

Conde Nast Traveller 2021 Readers’ Choice Awards

No. 1 UK Resort in the Conde Nast Traveller (2021)

Best UK Hotel (2020)

The Times and The Sunday Times Travel Awards

Best Hotel in the World (2020)

AA Hospitality Awards

Hotel of the Year Scotland (2020)

The Daily Telegraph and Ultratravel Magazine’s ULTRAs awards

Best Golf Resort in the World (nine consecutive wins; 2011 – 2020)

The Golf World Top 100 courses and resorts rankings

#1 Golf Resort in the UK & Ireland (2019 – 2021)

#2 Golf Resort in the world (2021)

Tatler Travel Guide

101 best hotels and destinations around the world (2020)

World Golf Awards

Scotland’s Best Golf Hotel (2020)

Restaurants

The Royal Academy of Culinary Arts Annual Awards of Excellence

Young Waiter of the Year – Daniela Mayer, Assistant Manager, The Strathearn (2022)

The Tatler Travel Awards

Best Restaurant Scene (2020)

Institute of Hospitality and the Academy of Food & Wine Service

Restaurant Manager of the Year – Daniel Greenock, Strathearn Restaurant Manager (2020)

Gold Service Scholarship

Elizabeth Forkuoh – Strathearn Restaurant Assistant Manager (2020)

Culinary

Young Waiter / Young Chef Awards

Young Chef UK and overall culinary prize for Young Chef, Peter Meechan, Junior Sous Chef (2021)

The Caterer’s Acorn Awards: 30 of the most talented stars aged under 30

Callum Roberts, Estate Sous Chef (2021)

Andrew Mackay, Head Pastry Chef (2020)

The Hotel Cateys

Hotel Chef of the Year, Simon Attridge, Executive Chef (2020)

Golf & Greenkeeping

59club Service Excellence Awards

Golf Operations Team of the Year Award (2021)

Greenkeeper of the Year Award – Scott Fenwick, Director of Agronomy, and Craig Haldane, Golf Courses Manager (2020)

Leadership

The Walpole Power List

The 50 most influential people in British Luxury Brands – Conor O’Leary, Managing Director (2020)

Housekeeping

Hotel Housekeeping Honours Awards

Highly Commended Award – Michal Vilcinsky, Housekeeping Supervisor (2020)

Reception

AICR

UK Receptionist of the Year – Katharina Strasser, Guest Experience Co-ordinator (2020)

Craig

The move from London up to rural Perthshire was one I was eager to make. As soon as I arrived at the gates, I knew I wanted to work here, join an amazing team, and be a part of this iconic brand.

The breadth of the culinary offering at Gleneagles is among the largest and most diverse in the world, and for chefs at any career level it offers unparalleled development opportunities.

Brand	Date	Time	Description
Callaway	Friday 4th August	10am – 2.00pm	Woods & Irons

Activity	Duration	Number of guests
Group falconry demonstration (hands-on)	1.5 hours	For 8 guests or more
Falconry displays	0.5 hours	Unlimited
Group half-day hawking	2.5 hours	From 6 -32 guests
Group full-day hawking	5 hours	From 6 -32 guests

Activity	Duration	Number of guests
Archery competition	1.5 hours	Up to 30 guests
30 Clay shooting competition	2 hours	30 upwards
Clays, Archery and Air Rifle	3 - 3.5 hours	30 - 50 guests
Clays and archery or Air Rifles	2.5 - 3 hours	30 - 50 guests
Fly fishing for trout	2.5 - 3 hours	Up to 40 guests
Air Rifle	1.5 hours	Up to 24 guests

Activity	Duration	Number of guests
Group off-road lessons	2.5 hours	For 4 guests or more
Off-road treasure hunt	2.5 hours	For 8 guests or more
Off-road team challenge	2.5 hours	For 8 guests or more
Scenic Safari	3 hours	For 4 guests or more
James Bond Treasure Hunt (on road)	2.75 hours	For 8 guests or more

Explore Scotland
Half Day - 3 hours 30 minutes	£585 per vehicle
Full Day - 7 hours	£950 per vehicle
Per Hour Extra	£165

Visit Scotland Guide
Half Day (Discover Scotland)	On application
Full Day (Discover Scotland)	On application

Duration	Number of drivers
Lesson 45 minutes	1 driver
1 hour Lesson	1 or 2 drivers
1 hour 15 minutes Lesson	up to 3 drivers
1 hours 30 minutes Lesson	up to 10 drivers

Activity	Duration	Number of guests
Group lesson	45 mins	3 - 12 guests
Segways competitive obstacle course	1 - 2 hours	10 - 24 guests
Scurry driving	1.5 - 2 hours	10 - 30 guests
Polo lesson for beginners	1.5 - 2 hours	6 - 24 Guests

Activity	Duration	Number of guests
Polo lesson for beginners	1.5 - 2 hours	6 - 24 Guests

Activity	Duration	Number of guests
Fly fishing for trout	2.5 - 3 hours	Up to 40 guests

Activity	Duration	Number of guests
Archery competition	1.5 hours	Up to 30 guests
Clays, Archery and Air Rifle	3 - 3.5 hours	30 - 50 guests
Clays and archery or Air Rifles	2.5 - 3 hours	30 - 50 guests

Horse Riding in Scotland

Horse Riding video

Horse Riding Lessons in Scotland

Beginner Horse Riding Lesson

Show jumping Lesson

Dressage Lesson

Lead Rein Lesson

Own a Pony

The Glen Stable Experience

Own a Pony

The Glen Stable Experience

Horse Riding video

Estate Riding

Countryside Walk

Hacking

Cross Country Lesson

Countryside Walk

Hacking

Cross Country Lesson

BHS Assessment Training

Equestrian School Membership

Hunter Trials

Key Stats

Bespoke Adventures

The Glorious Playground

Eat & Drink

Rooms & Suites

Spa & Wellness

Golf

Group Offers at The Glorious Playground.

Brown Trout Fishing

The Little Garden

Padel

Axe Throwing

Low Ropes

The Glen Stable Experience

Countryside Walk

The Andrew Fairlie Scholarship

Career Ready

Young Person’s Guarantee

Anchor House

Looking after our neighbours

Local Schools

Our turn to care

It’s okay to talk

Social Bite

All aboard!

Bye bye plastic

Green Tourism

Head Tandoor & Curry Chef - Mandeep Saini

Rosemary Ferguson Retreat

Falconry Instructor - Keenan Scott

Linkperson - Ian Crawford

Assistant Greenkeeper - Laura Campbell

Sous Chef - Peter Meechan

Perks & Benefits

Sous Chef, Pastry - Grete Butkute

PA to the Hotel Manager - Cornelia Dicoi

Members' News - Golf Membership & Events

Our Awards

Members' News - Golf Operations

Members' News - Golf Academy

Members' News - Food & Drink

Members' News - Retail

Members' News - Gardens

Members' News - Agronomy

Executive Sous Chef - Ian Syme

Executive Pastry Chef - Phil Skinazi

Executive Chef - Simon Attridge

Wild Wellness

Still Room Whisky Tasting

Junior Golf Lessons

Summer Houses

Demonstration Days

Golf Course Status & Closures

Falconry

Shooting

Golf

Off-Road Driving

Argo Cats