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Nestling in a charming hamlet on the shores of Loch Bay, Stein Inn introduces you to a world that's straight out of a picture postcard. Believed to be one of the oldest inns in Skye, this is a true haven for those who'd like to experience warm Scottish hospitality, excellent food and accommodation, and over 99 malt whiskies.

With the shores of Skye and Lochalsh in close proximity, the menu emphasises on fresh local produce and could open with starters of West Coast mussels marinières and scallops in oatmeal. Main course dishes include Highland venison pie and Scottish salmon with vermouth and tarragon sauce. Lunchtime menu features a Scottish Ploughman's often including Achmore cheeses, local fresh crab sandwiches, toasties, including the legendary haggis toastie, and two types of smoked salmon platters.

The bedrooms strike a right balance between the old world and modern times and are distinctively designed with uninterrupted views across Loch Bay.

This romantic and seriously scenic piece of the Western Isles is awash with history. At the little harbour in 1746 Flora Macdonald was taken as a captive aboard the frigate Unicorn, after her rescue of Prince Charles Stuart, and interrogated before being taken to the Tower of London.

The Hotel claims to "offer our guests cuisine that sustains health and satisfies indulgence", and to judge from the galaxy of Awards that is precisely what they do extremely well. At dinner a typical meal could be made up of a grilled seafood sausage on cucumber pickle with a Glendale organic herb salad, interspersed with a cappuccino of smoked haddock and potato and followed by grilled calves liver with crisp bacon thyme mousseline served with fondant potato and a shallot and sherry jus.

A pudding of banana fritters rolled in nutmeg and fine sugar with butterscotch sauce gives a new slant on the humble fruit. The cheese board could offer Bishops Kennedy, Lanark Blue and Isle of Mull, three of Scotland's finest, and I dare say if you spoke to them very nicely an extra course could be negotiated.

A wine list selected by Sir Iain Noble, who owns the surrounding 23,000 acres, and Lady Noble, is sheer joy. Be prepared to ring the office when the dreaded day looms near to tell them you have been indefinitely detained in this paradise on earth.

Lucky are those who live in the remote places where flourish the produce that people in cities cry out for, pay through the nose for, and travel great distances to enjoy. For there is nothing to beat the freshness of fish and shellfish hauled from the deep dark waters of the West Coast of Scotland. Nor are these sentiments confined to seafood only - venison, game, garden vegetables, eggs laid by hens who roam freely, all combine to make somewhere like the Isle of Skye seem even more idyllic than it obviously is.

So to eat there, looking out over the waters of Broadford Bay, is something of a subliminal experience. For starters expect to find smoked venison, local hand-dived Princess scallops, or the famous Creelers seafood gumbo, said by the Louisiana Authority no less to be some of the best in the world and also served in mains-sized portions. Other mains include Cajun steak (the Chef has inclinations in that direction), or a pan-sautéed steak of Skye salmon. You may have the finest fish and chip shop in the world within easy reach of home, but nothing, absolutely nothing, tastes as good as the local haddock at Creelers, pan fried simply in bread-crumbs. The pot-roasted haunch of wild venison has a flavour all its own, with the firm meat poised at the point of disintegration.

Stapag is not a name familiar to many but it disguises a famous Highland delicacy that invokes crowdie, whisky, honey and oatmeal, perhaps Scotland's answer to sticky toffee pudding; then there's Creelers chocolate mousse made with cocoa-butter chocolate, or if you would prefer Chef's hot orange sauce, made with at least some raw egg. But who cares when the eggs come from such pristine surroundings?

Creelers compare the putting together of their wine list with an election manifesto - must appeal to everybody, have relevance to a wide variety of issues - sorry, dishes - and yet still be affordable. Given their own wine list I would back them for No 10 any time they cared to stand. But I am sure they are much too attached to the West Coast for that.

Ideally located between Portree and Broadford, the Sconser Lodge Hotel offers comfortable accommodation and dining for those who'd like to explore the scenic attractions around the Isle of Skye and is a favourite haunt for nature enthusiasts. Originally built as a hunting lodge for the MacDonalds in 1871, it has been extensively, but tastefully refurbished to provide all the conveniences a 21st century traveller would expect including en suite rooms, home cooked meals and a well stocked bar.

The menu changes regularly to reflect seasonal and local produce, and a typical meal at the restaurant could begin with wood pigeon breast served with onion marmalade, Skye mussels in Skye ale broth, and wild mushroom bruschetta. Main courses could include Scottish sirloin steak served with hand cut chips or West coast fish stew with crusty bread, and few can resist the simplicity of a chocolate fondant or cranachan at dessert time.

Draught lagers, Isle of Skye real ales, malt whiskies and wines are served in the bar, and visitors can entertain themselves with books and games in the sun lounge area.