Having served his way into the heart\u2019s of tennis fans and the British public alike, Wimbledon and Olympic champion Andy Murray has now also won the respect of the hospitality industry.\r\n\r\n\r\n\r\nSet in 34-acres of secluded woodlands and garden grounds in Perthshire, Murray has gone back to his roots having acquired the Cromlix House hotel - situated near to his hometown of Dunblane.\r\n\r\nFollowing an extensive refurbishment, the Victorian mansion opened in spring 2014 after being transformed into a luxury 15-bedroom luxury destination. It wasn't long before the hotel aced it, winning the AA\u2019s Hotel of the Year award just 27 days after it opening.\r\n\r\nSince then the hotel has continued to pick up awards, scooping Luxury Hotel of the Year at the Scottish Hotel Awards for three consecutive years.\r\n\r\nSpeaking of the recent AA Scottish Hotel of the Year award, the hotel's general manager,\u00a0Graeme Green, said: \u201cThis accolade is a credit to the entire team at Cromlix. Our guests frequently comment on\u00a0their dedication and professionalism and I am very proud to reward their commitment to\u00a0excellence by bringing home this award.\r\n\r\n\u201cWe are all extremely pleased with the continuing success of the hotel and look forward to\u00a0future achievements.\u201d\r\n\r\nSpeaking about the hotel when it first opened, Murray said he hoped the new venture would attract new visitors to the area, create a number of new jobs and focus on supporting other local businesses. He added he was \u201cpleased\u201d to be able to give something back to the community he grew up in.\r\n\r\nDespite Murray\u2019s successful first step into the hotel world, the tennis-star's property failed a food hygiene inspection just a few months after it opened. \r\n\r\nIn September 2014 Murray was told that the hotel\u2019s restaurant, Chez Roux, \u201cmust be improved\u201d before it could be approved by the Food Standards Agency (FSA). The property later announced that the problems, which stemmed from an isolated issue with a handwash sink, had been fixed.\r\n\r\nThe restaurant - overseen by French chef Albert Roux and run by award-winning executive head chef Darin Campbell - has now been approved by the FSA.\r\n\r\nThe issue seems to have only been a slight hiccup for the property, with the smooth-running of the hotel since 2014 suggesting it\u2019s unlikely there will be a double-fault.