5. 1 in byre.
10 Feb–20 Nov, 16 Dec–4 Jan. Closed Mon, Mon–Wed in winter.
snug, conservatory, dining room, free Wi-Fi, in-room TV (Freeview), ½-acre garden.
not under 12.
Diners, MasterCard, Visa.
 per room D,B&B single £225, double £305–£385. Set dinner £72. 1-night bookings generally refused Sat.
Good Hotel Guide Review
Come hungry. Overlooking Lochinver Bay, this modest restaurant-with-rooms is owned and run by self-taught chefs/patrons Lesley Crosfield and Colin Craig, who hold a Michelin star for their modern Scottish cooking. Nearly everything here is locally sourced, including the tableware. ‘It is a showcase for all things local, free-range and wild,’ the chefs say. Fans are more succinct: ‘It is excellent.’ Using produce from local crofters and the catch landed at the town’s harbour, the daily-changing five-course menu might include garden beetroot soufflé; roast wild turbot, white and green asparagus, black potatoes. (The chefs are happy to discuss food dislikes and allergies before planning the set menu.) Aperitifs and post-dinner petits fours are taken in the conservatory (‘a good place to lounge around with a book’). Sleep soundly in ‘lovely’ bedrooms with views of the gardens and mountains beyond. Every room in the 200-year-old Highland house is different: one has a private terrace; two, with a sofa bed, can accommodate a family. The Caberfeidh pub in the village, under the same ownership, has sharing plates and local seafood. (BW, and others)