‘The surrounds are dramatic, the interiors pretty spectacular too.’ Readers report much to enjoy at Robert Dorrien-Smith’s gloriously isolated island hotel. The ‘simply stunning’ location offers protected beaches, outlying islets and, on the exposed west coast, relentless Atlantic swells (next stop Canada). Inside, in the bar, lounge and dining room, the acclaimed collection of Cornish art includes works by Dame Barbara Hepworth, Patrick Heron and Sir Terry Frost. Forged from a cluster of converted cottages and clapboard chalets, some with a balcony, the hotel has a New England vibe helped by airy, uncluttered rooms with pastels, creams and coastal paintings. In the ‘simple, light-washed’ restaurant, chef Richard Kearsley uses Tresco beef, Bryher crab and Isles of Scilly vegetables in daily-changing ‘wow factor’ menus including such dishes as roasted sea bass, saffron, mussel and herb broth. Time the tides right and food stalls pop up on the seabed between the islands. More regular, ‘rather pricey’ summer crab shack nights are held in a converted outbuilding, dedicated to crabs, mussels, scallops and Eton mess. ‘Well worth the trip.’ (FF, IB)