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Burt's is one of the best reasons that some people can think of for visiting the Borders. Owned and run by the Henderson family for the last 25 years it is the sort of gem which, if more people lived in the area, would be swamped. As it is, it is rarely anything but busy and clearly thrives very well on that basis.

Gary Moore heads the brigade of chefs to provide a menu which yields such delicacies as slithers of smoked tuna served with a melange of crab, avocado and citrus fruits. Follow this with a duet of venison and rabbit served on a black pudding (Scots style, so different to the English) with roast stuffed tomato. If some of those rare Scottish cheeses are around there really is no contest - Dunsyre perhaps? House wine is £14.95.

Foregoing the traditional stuffiness of many fine dining places, the restaurant at George and Abbotsford exudes a relaxing and comfortable environment, where diners can avail themselves of scrumptious meals in surroundings that are decidedly understated and elegant. The menu encompasses a wide range of fresh and seasonal produce and a variety of wines that can be enjoyed at the restaurant or in the spacious courtyard garden, should the weather permit.

Giving fine dining a new meaning, guests can enjoy a selection of à la carte dishes prepared by the restaurant's experienced chef or they can simply choose to take their pick from the other tantalizing spread available. A separate menu for children ensures that the whole family is well taken care of.

Whatever your choice of meal, whether it's tea and snacks or something light, every person whether resident or outsider is sure to find something here to their liking.

Originally built in the 1800s as a shooting lodge, the Jedforest Hotel's handy location close to the border between Newcastle and Edinburgh makes it the first hotel as you enter Scotland. The comprehensive fruits of refurbishment are quite manifest and the restaurant's setting is spot-on with polished chinaware and crisp ivory table linen.

The menu could open with starters of game parfait with olive dressed baby leaves, red currant and port reduction and mini oatcakes, and seared scallops with lemon and parsley risotto and chive fish cream. A main course dish of grilled borders rib eye of beef is accompanied by celeriac potato rösti, Savoy and red cabbage and mushroom and tarragon jus. Desserts run all the way from sugar glazed lemon posset tart to a warm sticky toffee pudding.

With the Jedwater flowing gently beside the hotel, those with an adventurous streak can try their hand at fishing, shooting and hiking.