This cosy family owned and run restaurant in the original Old Bakehouse, West Linton, in the Scottish Borders, offers a weekly changing menu of seasonal fresh organic produce sourced from local farms, plus a selection of traditional Danish Open sandwiches.

To give you a better idea of their food, a sample lunch menu might consist of: red pepper and orange soup with homemade roll; scottish salmon and prawn terrine, dill dressing or duck liver paté flavoured with fine port and herbes de provence. Then for main course: roast mature Aberdeen Angus beef, roast potatoes, Yorkshire pudding, red wine gravy; shank of Saltmarsh lamb on creamy mash, redcurrant rosemary reduction or roulade of East Coast lemon sole filled with trout mousse, intense red pepper and chambery sauce or vegetarian dish of the day. Finishing with Belgian chocolate and cointreau pot; fresh raspberry bavarois or passion fruit jelly with summer fruit compote.

In the evening it all gets a little more sophisticated, you could begin a meal with kebab of fresh west coast crevettes, served with three dips; tower of cucumber filled with white crabmeat tomato and spring onion salsa or seared supreme of Perthshire wood pigeon served rare, wrapped in bacon on mushroom ravioli and wild mushroom sauce. fool owed by: lemon sole roulade, filled with wild trout mousse and Atlantic prawns, intense red pepper and chambery sauce; baked halibut supreme, tomato and fennel confit, topped with an asparagus parcel, crushed potatoes; roast Gressingham duck breast, marinated in honey and lime, served on home made potato scone, lime jus seared or borders venison steak on famous Clonakilty white pudding with a port wine sauce.

In the 2001 Winners of 'The Macallan Taste of Scotland' Awards, The Old Bakehouse was shortlisted for both the Out of Town Restaurant Award and the Best Newcomer Award and was commended.