Ferries no longer skim across Loch Glendhu to Kylestrome, but you can still watch the day’s catch being landed on the slipway, from Tanja Lister and Sonia Virechauveix’s 17th-century coaching inn turned award-winning hotel. It is ‘remote, but well worth the drive’, writes a reader. ‘The design is relaxed and modern and works well,’ relates another. Pristine bedrooms are painted in restful pastels. The best are balcony rooms in a modern annexe, Willie’s Hoose. ‘Our room had a stunning view of the loch, which one could watch for ages as the light changed.’ There are mesmerising views, too, from the dining room, bar and decked terrace. Tommy Barney, who trained under the previous chef, now heads the kitchen. A Highlander from toque to toe, he specialises in locally grown, fished and foraged ingredients and dishes – Loch Glendhu mussels, seafood platter, king scallops, kedgeree and crispy seaweed, rare-breed burger. Croft-grown produce appears on a vegetarian menu. ‘Breakfast was also excellent.’ You can order a picnic for a day’s seal-spotting, and use drying facilities on your return. (Simon James, RG, and others)