Friday, 25 April 2014 00:00
By Sarah Hannan
Rosyth Estate House, a colonial planter’s bungalow dating back to 1926, is situated on a 62-acre working tea and rubber estate. Perched on a hillock 1,100 ft above sea level, the boutique hotel is just a 10 minute drive away from the bustling town of Kegalle. The estate house and plantation purchased by the Marikkar family in 1978 was not inhabited for around 30 years, until Neil Dobbs and Farzana Marikkar Dobbs the present owners of the estate decided to refurbish the colonial bungalow and turn it in to a boutique hotel.
The first phase restored the bungalow preserving its original layout along with fittings to suit the modern day needs and was completed in 2010 with six rooms. Last year Rosyth Estate House added a new dining pavilion, kitchen, sala and a new split level room increasing the room count to seven.
To announce the latest additions a media briefing was held recently during which Neil; did a presentation for travel agents, friends and media.
Speaking of the property Neil stated: “We fell in love with the view of the property. On the front end we have the view of the knuckles mountain range and on the back end we have the view of the bordering jungle and the estate. Since the estate and the bungalow had a rich history we decided to preserve the original layout of the bungalow from outside though the interior is furnished with modern fittings.”
Introducing the Estate House’s Executive Chef Ajith, Neil explained that food is their main passion and Chef Ajith caters a wide range of culinary delights: “We have toned down the chilli to match the European palate but have preserved the flavours on every Sri Lankan dish that is served. One of our must try specialities that we recommend our guests is the jak soup. We can also prepare sushi if you fancy Japanese food.”
The working tea and rubber estate is available to explore at your leisure. The main house includes a large elegantly furnished living room. Off the living room is the cosy library that contains a range of books, DVDs and satellite television. The large verandas in the front and back provide the perfect place to relax whilst enjoying the stunning view of the surrounding area.
The dining pavilion, crafted out of beautiful local wood appears to float off the rear lawn shares the outstanding views to the rear of the property. Below the dining pavilion is a sala which is adjacent to the pool terrace which opens to the swimming pool and sun terrace. The terraced gardens around the estate house provide you the much needed personal space to relax and reflect.
The Estate House is run like a home rather than a hotel. The menu on offer reflects their passion for good authentic food, where the experience of the cook and that of the food is a local fusion of flavours.
Every attempt is made to use the home-grown produce. On offer is an extensive range of local food and a few selected recipes that have been created by the owners who love food.
Guests are advised to inform their preferences and any allergies, where ever possible in advance of arrival, in order to provide the best culinary experience.
There is always the option for guests to take a trip down to the local market in Kegalle town in the Estate House three-wheeler and pick the food they wish to be cooked for their meals. Cooking lessons and demonstrations are offered by the resident chef, who can take you through traditional Sri Lankan dishes or any other fusion recipes that is offered on the menu at the Estate House.
For more details on the estate house visit their website www.rosyth.lk. You may also contact them via email on firstname.lastname@example.org, email@example.com or call them on Sri lanka: +94 715 337765(Sales) and +94 352 051265(Estate House) UK: +44 207 2251483(Office) and +44 7711 697433(Mobile).