The Colonsay

On an 'idyllic' Hebridean island just eight miles long, this unpretentious inn has been renovated by a group headed by the laird and his wife, Alex and Jane Howard. Visitors this year were 'well looked after' by the manager, Scott Omar, and his team. 'They picked us up from the ferry. We didn't have to check in; a table was waiting for us in the restaurant. A memorable visit.' Spacious sitting areas have log fires, deep sofas and chairs; 'lots of books and games'. 'We liked the bar, full of locals.' The bedrooms are simply furnished, 'comfortable, spotless'. 'Ours, the best, was super, with excellent bathroom.' There are harbour views from the informal restaurant. 'We had some excellent meals.' The short menu might include 'squeaky-fresh oysters from the south of the island'; spring lamb casserole; 'veg from the hotel's organic garden'. 'Breakfasts outstanding; home-baked bread, home-made jams, even possets'; cooked dishes cost extra. Packed lunches are provided: 'We were dropped off on the other side of the island so we could walk back; bicycles were found when we asked for them.' Colonsay has sandy beaches, archaeological remains, golf, tennis and fishing. (Katherine Chater, GD, REH)