Former Gleneagles pastry chefs Phillip Skinazi and Andrew Mackay are enthusiastic hands-on owners at this former coaching inn in a conservation village, now an excellent restaurant with stylish, well-equipped rooms. ‘People are travelling from far and wide to eat there,’ writes a trusted reader. This is a welcoming place ('coorie' means to nestle or snuggle), with beams, bare stone and blazing log-burners. The handsome street-facing bedrooms range from a standard king room with ensuite shower to a superior super-king with roll-top bath and shower. All have comfy seating, a coffee machine, Arran Aromatics toiletries. While they are of similar style, each is a little different. In the restaurant, a short, highly creative menu might include monkfish, Shetland mussels, leeks, pine gremolata; baby aubergine, sunflower seed pickle, white miso; Highland venison, beetroot, sour cherry. Desserts (as you’d expect) are also beautifully presented. Maybe baked peach, white peach gazpacho, blackcurrant, elderflower, honey (the hosts just added beekeeping to their skills). ‘The atmosphere in the dining room at dinner is vibrant. Breakfast, cooked to order, was properly and promptly served. Clearly the owners have invested substantially in the business and are hands on. Would we return? Definitely.’ (Bill Wood, W.K. Wood)