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A stone-built farmhouse seven minutes’ drive from St Andrews. Surrounded by wheatfields, it is a spacious home with a private lounge and chairs you can disappear into. Huge breakfasts; non-smoking.

With almost as much fresh water as land, North Uist is one of Scotland’s hallowed trout fishing areas. Each season sees superb specimens caught from both bank and boat. Ghillies (guides-cum-gamekeepers) are available to show you the best spots and to advise on bait.

A sparklingly modern guesthouse, converted from a schoolhouse close to Barra’s famous beaches. Laundry facilities, packed lunches and wheelchair access, too. Non-smoking; no pets. Only two bedrooms, but self-catering also possible.

Beautifully decorated Victorian West End home, and great cooking too. Comfort is assured in the bedrooms, and breakfast is served in the ample kitchen, using Scottish fare such as potato scones and Aberdeen butteries to augment the usual fryup staples.

Imbued with golfing heritage yet retaining a refreshingly light air, this is dining at its finest. Virtuoso chef Mark Lindsey and a wine list of 200 bins. Smart dress and tie preferred.

No juke boxes, video games, coach parties, briefcases or football colours. Instead, the Old Forge offers legendary music sessions, superb, unpretentious food, open fires and free moorings if you arrive by boat. The sea almost laps at the door, and Knoydart’s scenery is equal to the best. Combine with the walk by Loch Morar.

This sandstone pinnacle rising 150 m (500 ft) from the sea is the most famous stack in Britain. It seems constantly to change colour as the light varies, and never fails to mesmerize. Impressively, climbers have scaled its precipitous face. The Scrabster– Stromness ferry deviates to give passengers a view, but its best angle is from land. Hire bikes at Moaness and cycle to Rackwick Bay (on the way visit the Dwarfie Stane, a hollow rock), then it’s a 2-hour round-trip on foot.

Conscientiously organic, devoted to sourcing local ingredients, a member of the “Slow Food” movement and with its own smokehouse, this little restaurant has earned a big name. Awarded Rural Chef of the Year 2003 (see Old Pines, Spean Bridge) .