‘Scottish country house living on a grand scale.’ Near the mainland’s northern tip, this Georgian mansion is surrounded by woodland and waterfall on the Forss river, a fishing hot spot. Guests also come for the shooting, deer stalking and single malts. Warm hospitality and angling anecdotes are provided by ‘delightful’ manager Anne Mackenzie. The main house’s bedrooms have a high ceiling, comfortable seating, generous en suite bathroom, river views; patio doors in annexe rooms open on to woodland. Neighbouring estates and local waters supply the ingredients for head chef Andrew Smith’s seasonal menus: Caithness lamb rump and slow-cooked leg with fondant potatoes, Madeira sauce; whole poached Scrabster lobster, golden potatoes, lobster jus.