Situated amidst glorious scenery just off the town centre of Callander, the delightful Roman Camp Hotel ensures that the original character of this special country house remains intact. The kitchen's expertise is evident in the delicious modern cooking that is a celebration of local Scottish produce.

Start with ravioli of scallops with lobster and parmesan foam or roast quail with purple potatoes and smoked bacon sauce before moving on to Bresse pigeon with wild mushroom consommé and truffle gnocchi, or fillet of turbot with grain mustard risotto and shellfish reduction. To finish the meal an excellent dessert comes in the form of an assiette of Kent mango or orange mousse with milk chocolate sorbet.

The bright Yellow Parlour bedroom with a fireplace takes in lovely views of a parterre garden with plenty of place to stretch out.