SETTING Quietly spoken Lisa Channon has an innate gift to make her guests feel comfortable and relaxed; making sure the meal is an unhurried affair. Paul Wedgwood’s menu is eclectic and pleasing, featuring a fusion of flavours combined with excellent Scottish produce.

FOOD This award winning restaurant still offers excitement from its inspired fusion of classic French and contemporary Scottish cuisine. Sipping champagne whilst eating the chef’s exquisite canapés featuring an artichoke veloute and mackerel with beetroot, we take in the relaxing atmosphere.

The squash puree makes an engaging base for the juicy king scallop; the pigeon with haggis, neeps and tatties is an inventive twist. While we wait for the main event, we are served a rather refreshing raspberry ginger beer shot, swiftly followed by delicately-baked hake, crispy kale, creamy saffron mash and side salad of wild foraged leaves. The plates are laden with colour and flavour, true culinary art. Winter highlights feature some amazing game dishes such as roast pheasant and wild deer. You have to save room for dessert, otherwise you will miss out on a real guilty pleasure of luscious chocolate truffle or a mind-blowing sticky toffee pudding.

All the wines are selected from Lisa and Paul’s vineyard travels, so expect some cracking matches for the food. Wedgwood’s give you passionate, intelligent, balanced cooking that’s complemented with Lisa’s natural flair as front of house.