'Despite the high prices, we consider it worth every penny.' This year's praise for Eddie and Shirley Spear's award-winning restaurant-with-rooms in a beautiful and remote setting by Loch Dunvegan in north-west Skye. The two-room restaurant is in a white-painted crofter's cottage; the split-level bedrooms are in the house 'over-by' (next door), which is built in a similar style. They have a modern decor (wood, natural fabrics, soft colours, uncluttered lines); large, comfortable beds, luxurious bathrooms; nothing can be seen from the windows but the sheep, and the sea. The restaurant has candles, dark beams, stone walls, a fire in the adjoining bar. Shirley Spear is the patronne/director; Michael Smith, the acclaimed chef, uses local meat and fish in dishes like Broadford hot-smoked salmon and smoked haddock, quail egg mimosa; roast saddle of Highland venison, Anna potatoes, celeriac remoulade. A 'perfect' lunch was enjoyed in 2009. Breakfast, taken in a morning room in The House Over-By, has freshly squeezed orange juice, fruit salad, cheeses, porridge, smoked fish; toast when requested, home-made marmalade and jams; a hot dish of the day (perhaps kipper fillets or smoked haddock). There are sitting areas, books, maps, Wi-Fi access. The single-track road between The Three Chimneys and the sea has light traffic by day; it is quiet at night. (Paul Rouse, Richard Macey)