On the southern shore of Loch Ness, this former railway hotel has been renovated by experienced hoteliers David and Geraldine Gregory - who ran The Torridon, Torridon (qv), for ten years - and their daughter Caroline, the managing partner. 'What a good job they have made of it, mixing the traditional with the modern,' say the nominators. 'Caroline is out to make her mark and she has certainly excelled here.' A green policy is followed: a biomass woodchip burner provides heating and hot water; eco-friendly cleaning products are used, as are energy-saving lamps. 'The staff, mainly female, are attentive: we made four suggestions on a card in the room which asked how they could improve. All were attended to within hours.' Colin Clark is the chef, serving a brasserie menu (eg, battered Mallaig haddock and chips) and more formal restaurant dishes, like goat's cheese mousse, pear purée; haunch of venison, braised red cabbage. 'After a light-hearted comment about the difficulty of finding apple pie in the Highlands, we were presented with a great specially made dessert; that's service.' The Gregorys' other daughter, Rohaise, and her husband, Daniel Rose-Bristow, now own and run The Torridon. (Michael and Maureen Heath)