Braidwoods

Braidwoods is an unassuming, one-time miller’s cottage that combines informality with gently inventive cooking. The dining room is decorated in subdued shades & is kitted out with just seven tables, but don’t be fooled by the homely surrounds: the kitchen has signed up to the modern Scottish school & flavours operate in a high gear. Rabbit loin is stuffed with mushrooms, wrapped in Parma ham & served on braised Puy lentils, while wild sea bass is grilled & presented with braised fennel & a light langoustine jus. To finish, don’t miss the hot apple pastry with caramel & sea-salt ice cream. Michelin-starred chef Keith Braidwood takes personal control of the kitchen, while wife Nicola runs front of house; prices are very reasonable, given the quality of the food on offer.