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A charming hotel, always with a warm welcome. The surrounding 2000 acre estate contributes significantly to Tom Lewis's materials. The honesty of the cooking is frequently remarked upon.

Dinner is a four course affair, possibly starting with a bowl of Jerusalem artichoke and rosemary soup, ora parcel of Scottish smoked salmon with smoked haddock, free range egg and wild rice. The Monachyle venison is renowned and in this dish it comes pan-fried with confit of sweet potato and a juniper and coriander game stock with a warmed pickled pear.

The integrity of the whole process from growing and culling through preparation to table is very evident and most people think it well worth the drive up a six mile track through the Trossachs, passing Rob Roy's grave on the way.

Eating is mainly done in the conservatory with magnificent views over great vistas of central Scotland. The wine list is equally wide ranging, lenient on the wallet and includes six house wines.