Argyll Hotel

You can take a cream tea on the grass in front of this homely hotel on a small, rugged island and spot dolphins in the Sound of Iona. Hands-on owners Wendy and Rob MacManaway and Dafydd and Katy Russon are ‘constantly present and available’, a reader writes. Within the 19th-century building, bedrooms range from singles to a luxury sea-view room with a wood-burner, armchairs, a bath and walk-in shower. Styling is contemporary with rustic touches. On cold days a fire burns in one of the lounges. ‘Soup lunches in the conservatory made a pleasant break to the day.’ Chef Tom Morley devises menus of produce from local crofts, sustainably landed fish and abundant fruit and vegetables from the organic garden behind the hotel, beside nunnery ruins. A typical dish: braised beef cheeks, blue cheese mash, garden kale pesto, greens. ‘The food was absolutely delicious. Vegetarian options were a visual delight (decorated for example with borage).’ St Columba sailed to Iona in 563 in a hide-covered wicker boat. Today’s traveller disembarks on foot from the ferry just a stroll from the hotel door. (Alison Forrester)