The Auld Alliance is alive and well at Faradays, where the occasional spark may fly in memory of Michael Faraday, the Victorian father of electrical engineering, especially since the building used to be an electricity pump station. The conversion has been beautifully done in muted shades and with due consideration to space.

John Inches who has brought all this about, is also the chef and following his love of France as well as his experience in top Scottish hotels offers a comfortable blend of cuisines.

This is well evidenced in the tender spring lamb casserole of red lentils, cream, garlic and fresh herbs. Wine reflects the Gallic influence and there is sufficient choice beyond to keep everyone happy. A typical three course meal will cost around £20, representing very good value for money.