Most people in this north western corner of Scotland tend to associate Dufftown with Scotland's finest, and to a degree this is still true though with the consolidation of the whiskey-making industry the number of distilleries is diminished. Some of the best of the Speyside malts still start their lives here and now, running alongside them, is La Faisanderie, a union of France and England producing some of the best food in the area.

Mandy and Eric came to Dufftown after working in Michelin starred and AA Rosette hotels, both in France and UK. As the seasons change so does their menu, but invariably it will contain the best of Scottish produce. A cassoulet of mussels and oysters has a Noilly Prat sabayon, and pan-fried medallions of venison with roasted peach and sweet Muscat cream both draw on the locality; the Moray Firth is described by Mandy and Eric as their 'fresh seafish larder'. A pudding of Glenfiddich Solera chocolate sauce calls upon one of the man-made local products too.