THE THREE CHIMNEYS

Looking out on to the sweeping shores of Loch Dunvegan in the Isle of Skye’s north-western reaches, the tranquil setting of this one-time croft house was the draw for Scottish hotelier Gordon Campbell Gray a couple of years back. Following on from his award-winning Argyll property, The Pierhouse, the aim was to add a sustainable bolthole that would champion unpretentious Scottish hospitality, with green credentials flowing through everything from the kitchen pass to the residence’s tipple of choice.

Tick. And tick. Expansive stretches of green acreage surround this Gaelic getaway, while a mossy footpath leads kitchen staff down to the loch, where fresh lobsters and langoustines are delivered minutes after being caught.

Head chef Scott Davies – who previously shared stoves with Philip Howard at London’s The Square – offers thoughtful, hearty-yet-refined menus flush with superlative Scottish produce and island provenance from both land and sea. Expect scorched langoustine with cauliflower panna cotta and pickles, smoked haddock with sea herbs and preserved lemon, devilled pigeon with Nordic mustard, and a welcome side of whipped potato with bacon jam and chive oil.

Next door, The House OverBy offers a postprandial haven with six beautifully understated bedrooms. With world-class walks, whisky distilleries and wildlife on its doorstep, the picturesque spot provides island escapism without leaving the country. MC.

Doubles from £365. 01470 511258, threechimneys.co.uk

Clockwise from top left: former croft house turned hotel The Three

Chimneys; fresh shellfish is a staple in the dining room; views to the loch; a sweet finish; chocolate torta, Sicilian style, at Locanda on the Weir; the homely sitting room; waterside tranquillity