A lawned garden leads to a pristine, Atlantic-washed sandy beach from Sue and Tom Reid’s family home, an eco-friendly take on traditional island houses, where guests’ every comfort is considered. There are spectacular views from the triple-aspect lounge/dining room. Each bedroom has a patio from which to watch the sunrise or to gaze at the starry dark sky, as well as an espresso machine, biscuits, fresh fruit, a mini fridge. Two nights a week, a three-course dinner might include bouillabaisse or salmon fillet with mussels, crab, pea, pancetta and cream broth. On three nights, there are platters for sharing; at breakfast, Stornaway kippers, locally smoked salmon, the full Hebridean or vegetarian.