5. 1 suite 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), ¾-acre garden in 4 acres of grounds.
not under 12.
Diners, MasterCard, Visa.
 per room B&B (Tues, Wed) £170–£250, D,B&B (Thurs–Sun) £320–£400. 1-night bookings generally refused Sat.
Good Hotel Guide Review
Between mountains and sea loch, Lesley Crosfield and Colin Craig’s restaurant-with-rooms is the UK’s most northerly Michelin-starred outpost, an accolade held by the self-taught chefs since 2009. ‘It’s as good as ever,’ reports a Guide reader this year. The 200-year-old building has individually styled bedrooms and suites (two with an extra sofa bed); for a special occasion, book the Byre, which comes with a hot tub on a private terrace, ‘great for drinking champagne in – and there were no midges!’ In the evening, the hosts’ modern Scottish cooking is the star attraction. Unfussy dishes let seasonal ingredients shine: fruit and vegetables harvested from the croft, fish and shellfish caught and landed in Ullapool and Lochinver, eggs from local crofters, honey from the hives. On the set five-course menu, perhaps: mousseline of wild halibut, lobster; roast saddle of wild roe deer, candy beetroot, truffled squash, potato galette. (When the restaurant is closed, nip down to sister pub The Caberfeidh, in the village, for a crab sandwich.) The surrounding area, remote and wild, calls for a meander; there are coastal paths, hilly hikes, even boat trips to nearby islands. (Richard Bright)