The dining room of the restaurant screams of refinement – hushed and elegantly formal, with portraits from which the owners’ ancestors keep a watchful eye on things. The hotel itself offers guests a number of individual rooms to choose from and also plays host to cookery classes, as well as providing a luxurious base from which to explore Skye. It’s this which has led to Kinloch Lodge being named as one of the top twenty-five small hotels in the world by Condé Nast.

The food on offer revolves around classic British ingredients and, given the rich pickings on offer in the immediate vicinity and nearby, there is a focus on local specialities. So you may find wild pigeon breast accompanied by Stornoway black pudding, Perthshire beetroot and creme fraiche. Specialities like the steamed Skye salmon with caramelised banana also make full use of what’s on offer nearby – and illustrate the kitchen’s skill at twinning classic elements with innovative global adornments. Other such influences abound on the menu; fillet of Malaig hake might come with courgette rosti, and apple cheesecake could be flavoured with Calvados for a pleasingly classical extra bit of luxuriousness.

Prices are reasonable for the quality of the food on offer, with a lunch deal proving to be particularly good value. Wines are suggested with each of the dinner choices from an impressively top-flight list.