South Chesthill has been owned by the Ramsay family since 1978. It covers a little over 6,000 acres in Glen Lyon, 12 miles west of Aberfeldy, Perthshire. 90% of this is open hill, with the remaining a mix of improved and unimproved in bye grassland, commercial forestry and native woodland.

Glen Lyon is often described as one of the most scenic glens in Scotland.

The estate operates a range of rural enterprises including a luxury hotel, holiday lets, residential, sheep farming, forestry, hydro electricity, country sport and other activities.

The Fortingall hotel (10 bedrooms, 40 cover restaurant, 16 cover pub) was acquired in 2024, closed for renovation, and reopened in May 2025 to great acclaim, with inclusion in The Times 50 Best Places to Stay in the UK 2026. We will shortly embark on Phase 2 of the plan which includes adding more bedrooms.

The Estate’s other holiday properties are Chesthill House (nine bedrooms) and Gardener’s Cottage (two bedrooms).  Inverinain lodge is to be let residentially, and three other properties retained for use by Estate staff.

The main sporting interests are red deer stalking and salmon and trout fishing. The majority of available sport is normally let with accommodation. The Estate culls c.50 stags and 100 hinds per year. Salmon fishing is on six miles of single and double bank fishing on the River Lyon, with more than 30 named pools. The Estate also has brown trout fishing on the River Lyon and a hill loch. The owners would like to improve conditions for red grouse.

Sheep farming is undertaken by a local farmer under contract and the forestry is managed by a forestry agent.

Further information may be found at southchesthill.com and fortingall.com, and do take a look at The Fortingall’s recent Google Reviews.

Vision

The overall vision is to build on our position as a top quality, traditional, profitable, and environmentally healthy Scottish estate, and for The Fortingall to be a Top 10 Scottish Boutique Hotel. To achieve this we commit to the following principles:

●   Guests come first. Meet guests with a smile and delight them from then on.

●   Happy community. Helpful and pro-active co-operation between all members of the team. Be willing to offer help and humble to accept it; embrace change; share and use best practice; be honest, respectful, and selfless.

●   Professionalism. Always look to learn and improve, be positive and proactive not reactive; pay attention to detail; have high standards for the environment, internal and external maintenance; be tenacious to achieve incredible results; be energetic; go the extra mile; and have fun!