There is whisky galore on the Inner Hebrides island of Islay; bonhomie in the bar of this friendly hotel. It was first mentioned in 1849, when it hosted the Morrison family: they liked it so much, they bought the island. Manager Alison Gray and her staff ‘have clearly thought through their guests’ comfort’. Rooms blend contemporary and traditional style, neutral decor with tartan and floral fabrics. They are supplied with local toiletries and tablet (the fudgy confection, not a device). Chef Scott Chance has a passion for local produce – game from Islay estates, vegetables from the community garden, Argyll meat, freshly landed seafood. The restaurant’s daily-changing menu includes such imaginative dishes as medallion and faggot of venison, truffle croquette, woodland mushroom, parsnip, berry sauce; vegetable linguine. Readers so loved the soft local background music that they ‘downloaded it, and still sing along’. You’ll find more casual dining in the public bar, Morrison tartan underfoot in a lounge warmed by a blazing fire. After a breakfast kipper, you can set out to spot seal and sea eagle, visit distilleries, or ‘follow a stream through woods and farms to a local craft centre’.