A smart old coaching inn, Burt’s Hotel is a family affair offering a warm welcome in reassuringly traditional surroundings. For an informal meal try the bistro bar, where typical dishes include steamed West Coast mussels, Border lamb hotpot and wild Highland venison haunch with parmesan polenta cake and red wine jus. The classically elegant restaurant sets out to offer a ‘gastronomic experience’, and local produce features strongly in dishes such as roasted squab pigeon with smoked bacon mousse and thyme tattie scones or pan-roasted sea bass with chive gnocchi, soubise, young leeks and goats’ cheese emulsion. For a simpler option, look to the grill menu for steaks or lamb chops. Desserts cover familiar ground with the likes of sticky toffee pudding or caramel poached pear with praline mousse and crunchy brioche.