Channings, which has been awarded 2 AA Rosettes, is one of those discreet, utterly comfortable Edinburgh hotels that give hotel-keeping a good name. Unlike so many others throughout the world they do not concentrate with blinkered vision on the letting of rooms as an end in itself as they waffle on about trouser presses, but give attention to other matters as well, in particular to their dining rooms and kitchens.

Done well this produces the sort of results to be seen at Channings where Scottish ingredients combine with Gallic cuisine to produce such delights as seared King scallops with boudin noir, cider butter sauce, apples and celery. The fillet of Buccleuch beef with a crust of Scottish Dunsyre (the only Scottish cheese that can come anywhere near a Stilton), caramelised pumpkin, cracked pepper seasoning and a pumpkin jus is good almost beyond belief; follow it with the poached pineapple in dark rum and vanilla syrup coconut sorbet and you have the perfect end to any day.

Channings has also recently introduced a luxury 7 course 'taster' menu, enjoy such sumptuous dishes such as 'seared hand dived scallops with preserved lemon and argan oil, mango and chilli salsa' and 'red snapper with soba noodles, chilled cucumber and avocado soup with a basil, mint and bean sprout salad'.

A fifty-strong wine list stays mostly under £20, with house wine at £12 or £3.50 a glass.