In The Guardian newspaper it was included in a select list of six of the best B&Bs in the British Isles chosen by The Good Bed & Breakfast Guide 2003 editor Elsie Dillard.

The view from Aaron House was 'spectacular' wrote, Ms Dillard. She also commented on the 'log fires, home-cooking and a warm and friendly atmosphere,' of Aaron House and said: 'Guests are welcomed with a hot drink and a slice of cake made from a 150-year-old recipe.'

Last year Aaron House won the top five red diamonds award from the Automobile Association and was the only establishment on the Island to do so. It was also one of 200 throughout the British Isles to be given an AA egg-cup award for its remarkable breakfast.

Little wonder that Kath Berrie, who runs Aaron House with her daughter Hayley Kiernan is distinctly unruffled by the plaudits.

'I have no bother who comes,' said Kath. 'Everyone gets treated the same. It's immaterial who they are.'

She said they had a writer for the Michelin guide staying at the house a month ago.

The Guardian entry provoked some enquiries but not as many as Kath would have thought – considering it's a large circulation national newspaper.

But Kath and Hayley pursue a distinctly laid-back approach to spreading word of their Victorian gem. 'We do not take children, there's no alcohol or smokers,' said Kath.

'We are for a limited market, perhaps we do not do as well as other places. We do not promote it because we run it only within our family. It would not do to be mega-busy all the time. We do have to make the bed and make the jams. It's just nice really.'

Their guests do the promotion for them and most visitors arrive through word of mouth.

Kath puts their success down largely to the emphasis they place on high quality food.

'It's purely a love of good natural food that has not been messed with – microwaved or tinned – and made of

rubbish. If it's Manx all the better, if organic better still. We use free range as much as possible and never use

anything other than free range eggs. There's a constant cake trolley on the go all the time. We also make our own bread and buns and brioche. That's what brings them back.'