Milton Restaurant and Conservatory, The

Situated opposite to Crathes Castle at the gateway to Royal Deeside and the start of the Castle and Whisky Trails, The Milton Restaurant and Conservatory certainly occupies an envious location. Their private marquee by the riverside only adds to the appeal and with customized menus, live jazz and themed nights, the whole experience will be one to remember.

Being recognized as one of the most accomplished restaurants in the North East of Scotland is no mean feat and the kitchen team certainly deserve credit. The cooking places equal emphasis on flavours, textures and presentation, and endeavour to bring the market to the table by making the best use of the seasonal bounty that Grampian's markets and ports have on offer. Winners of numerous awards including Chef of the Year in 2007 and 2008, Restaurant of the Year in 2007 and Young Scottish Seafood Chef of the Year 2009, the Milton are also the proud recipients of an AA rosette.

The all day menu might include starters of smoked haddock fishcake, spiced pork belly, or warm terrine of ham hock and black pudding. Roasted loin of venison does not unnaturally appear amongst the main dishes, served on braised red cabbage with hotch-potch potatoes and a cassis jus. Desserts featured include a hot chocolate fondant with raspberry compote and a banana bavarois with mango gel and tropical fruit salsa.

However, The Milton is an admirable setting for something rather more sophisticated in the evening, and the á la carte will come to your aid in the event. Rilettes of Gressingham duck is served with baked apple, thyme brioche and apple conserve to make a tasty starter from a list of five, or there's roasted sweet corn and chilli velouté finished with herb oil.

Moving to main courses the eye may well stray to the supreme of Maryfield Farm free-range chicken or fillet of Aberdeen Angus beef with pommes dauphinoise, glazed shallots, winter mushrooms and a Merlot jus.

One sometimes feels slightly despairing about Scottish desserts - cranachan or Athol Brose and that's about it, but The Milton comes to the rescue with their own crème brûlée, with a hot chocolate shot and warm cinnamon doughnut.

They say, 'Selecting wines for The Milton continues to be an interesting task' an observation with which most of us would hardly disagree. Suppliers T M Robertson, Inverarity Wine Vaults and Oddbins play their part in the process, the results of which must make this one of the most interesting lists in Scotland. Their Director's Selection hosts serious grand wine, most of them with only a token mark-up. This is a list of which even the house wine is in a class of its own.

More information is available on their Website or contact Neil Rae or Jan Leatham on +44 (0)1330 844474.