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 European and Scottish 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 and Seafood Chef of the Year 2010, the Milton are also the proud recipients of an AA rosette.

The all day menu might include starters of smoked haddock fishcake, tempura prawns, or breaded Devenick brie. Supreme of chicken with haggis mousse and sirloin of Aberdeen Angus beef are just some of the many delights that are offered. Desserts featured include Milton crème brûlée and iced whisky and oatmeal parfait served with fruit compote.

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. Venison loin is served with fondant Swede, red onion marmalade and bramble jus to make a tasty starter from a list of five, or there's twice baked red pepper and goats? cheese soufflé.

Moving to main courses the eye may well stray to the lobster dish or even the mushroom casket - puff pastry filled with woodland chanterelles and tarragon served with poached duck egg, wilted spinach and sauce béarnaise.

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, served with a lime and passion fruit cupcake or a tasty gooseberry and orange crumble.

They say, 'Selecting wines for The Milton continues to be an interesting task' an observation with which most of us would hardly disagree. Suppliers Wine Importers, 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.

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