In 2005, Harpers and Queen magazine voted An Lochan (Gaelic for 'on the small loch,') one of their top 100 hotels in the world. With its waterside location overlooking the Kyles of Bute, this family run oasis really does offer pampering of the luxurious order:Stylish, contemporary, informal. The sum of these words doesn't come close to describing the enigma that is An Lochan.

And head chef James Stocks is a lucky man. He creates a seemingly endless succession of absurdly delicious dishes for guests to enjoy, all featuring the best of local seafood and shellfish, beef and game. The provenance of his produce is so important to him that he is on first name terms with all of his local suppliers.

Scallops are hand-dived by Shonna and Mary. If you're up early, you'll see Aurthur setting out on his boat in pursuit of plump langoustines and Winston Churchhill ventures into the hills on the trail of fresh venison. (truly!). It probably isn't possible to get a menu fresher than An Lochan's unless you were to catch it yourself.

With an award winning restaurant in Glasgow (An lochan Glasgow) and a country inn close to Gleneagles (An Lochan Tormaukin), their understated style is now accessible to a wider audience.