Taking guests back to the grandeur and elegance of the late 1920s, with all the comforts and convenience of modern day living, is the aim of Paul and Bette Temming, owners of The Flodigarry Hotel.

Having sold up their house and sailing ship in Holland, the couple took over the former hunting lodge three years ago – and have renovated all the rooms, the restaurant and bar over the winters since then.

The hotel was built in 1985 as a hunting lodge originally. In 1928, it opened as a hotel, and has since been welcoming guests to enjoy a stay in the Jurassic landscapes of north east Skye, with the Fairy Glen, Kilt Rock Waterfall, Old Man of Storr and Quiraing all only around

15 minutes away.

The Flodigarry Hotel boasts 18 rooms in total – 11 in the main house and seven in the neighbouring Flora MacDonald Cottage, where the Uist-born heroine of the Bonnie Prince Charlie story raised five of her seven children.

And all the rooms, bar one, have spectacular sea views across to the Torridon mountains on the mainland.

There are Flagship, Superior, Premier and Attic rooms to choose from, with the 1920s décor throughout the hotel; and in the Cottage, each room is distinctively furnished and decorated in specifically selected colours and historic themes to recreate the Scottish Highlands from centuries past.

And keeping the traditional style, albeit with a modern twist, is an important part of the renovation for Paul and Bette.“We wanted to reflect the history and go back to that 1920s style, which I love,” Bette said. “It’s a style from times after the industrial revolution, a lot of furniture made from wood and steel, what we’d call ‘retro’ now.

“There really is that 1920s feeling about it now, and it’s a style that guests recognise and comment on.”

Another aspect to The Flodigarry that is keeping visitors talking is the hotel’s 50-cover Skye Seafood and Steaks Restaurant.

United by a common vision of showcasing the best of local produce, simply because it is so fabulously good, the relaunched restaurant highlights Paul and Bette’s ‘farm to fork’ philosophy of bringing the best of the Highlands and Islands to their guests’ tables.

“Whenever possible, the finest of local ingredients are showcased, this of course includes the vegetables from our own greenhouse,” said Bette.

“Over the last three years I’ve learned where to source foods from nearby and we invite visitors to come and taste the best Scottish produce – caviar, oysters, coquilles, St Jacques, salmon, langoustines, lobsters, lemon sole, lamb, beef and venison – or sample more and choose an extravagant Skye Seafood Platter or Skye Surf & Turf, with 35-day matured fillet or rump steak accompanied with scallops or langoustines,” she continued.

“Whatever we have, it’s all available within our surroundings. We want to produce international dishes using Scottish sourced ingredients, not Scottish dishes using internationally sourced ingredients. I think that’s what’s different about us.”

For hotel guests, and visitors to the Trotternish peninsula of Skye, the Skye Bar at The Flodigarry – originally the Billiard Room of the 1895-built hunting lodge – offers a delightful rest-stop with food, local ales and fine whiskies, as well as regular live music.

And the hotel’s Lounge and Conservatory present the perfect place for a spot of Afternoon Tea, with breathtaking views looking out to sea towards the Torridon mountains.

“We do find many people come to visit us for the experience of the hotel itself,” said Bette.

“And we’re in the middle of some of the most beautiful places, with the Fairy Glen, Old Man of Storr and the Kilt Rock Waterfall near by.

“It must be one of the most remote locations in Scotland on the north east edge of Skye, but the hotel is a wonderful surprise for guests when they reach the end of the road.”

To find out more about The Flodigarry Hotel, please visit