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hand picked restaurants

Some years ago my wife and I celebrated our anniversary here on a gorgeous early summer evening. As we sat in pole position at the window looking across the bay, from the south trundled a vast supertanker, whilst from the north a faithful replica of the Golden Hind ghosted on to the scene. For the next fifteen minutes we remained absorbed as they passed each other before disappearing off stage leaving the sea to the setting sun.

I mention this because it was one of several abiding images that have stayed with us, of an evening in which almost every aspect was marked by perfection. And that certainly included the food. Since then there have been changes and successive owners have always made sure they were for the better - if that is possible. A typical dinner nowadays could start with pan-seared duck foie gras, with puy lentils and beurre noisette, followed by cauliflower and wild garlic veloute with a softly poached quail's egg and white truffle oil. The grilled fillet of native salmon is served with a potato wafer, paysanne of leek and a red wine and star anise reduction. For the termination a hot banana and galliano soufflé with double vanilla bean ice cream. I seem to recall that on occasions when I intimated I could not ignore the cheese either, my implied request was met without demur - or charge.

The meal flows, with exquisite timing and grace - no awkward moments or sense of haste. Nor would it be possible to ignore the wine cellar, with over 450 selections to delight and inspire. A visit to the cellar with mine host is a virtual imperative. Nor should the collection of single malts be lightly ignored. Knockinaam is almost certainly my idea of gourmet heaven - the complete package - little wonder that Churchill spent some especially tense times here during WW2. Perhaps he, too, knew that feeling of listening to the silence that is so much a feature of this wonderful place.

A selection of menus are available at The Copper Beech Restaurant at Hetland Hall, that highlight their growing reputation for creating fine Scottish cuisine. A la Carte and table d'hote menus are served in the tranquil Copper Beech Restaurant, using only the freshest locally sourced produce. A stimulating list of wines from around the globe is available for the more discerning, and head barman Ken will be happy to share his personal whisky recommendations to all.

Whitecroft Mansion is an elegant Georgian Country House, set in three acres of its own grounds, with a warm, friendly and welcoming atmosphere, this, hand in hand with high standards of hospitality, ensures that it is a haven of peace and tranquility. Located in the breathtaking Dumfriesshire countryside and enjoying views of the Solway Coast, the mansion has been lovingly restored and beautifully decorated.

The Armouries restaurant continues in the same vein, with a menu that entices with straightforward, well-prepared dishes, making use, a lot of the time, of the wealth of quality local produce almost on their front doorstep, with starters like Loch Fyne tiger prawns laced with sweet chilli jam and set on wok noodles or smoked Rannoch red deer with a honeyed peppercorn dressing.

A similar theme follows with the mains, such as seared fillet of Tay salmon on wok vegetables with a lemon basil velouté; seared medallions of Rannoch venison laced with a game reduction or an 8oz tender fillet of Buccleuch beef with chunky chips with a skewered garni.

Desserts are very much following the traditional line with crème brûlée with stewed rhubarb and homemade shortbread or sticky toffee pudding with crème anglaise and a rich butterscotch sauce.

In 1988 when Carlo and Heather Bignami stepped into Castle Douglas' culinary scene serving inventive Italian cuisine, it was a small family-run business with a mission to help diners feel comfortable and relaxed whilst enjoying their meal. Today, it still remains a small place, but has certainly won the hearts of locals and tourists alike.

The menu is an expression of Carlo's love for seasonal produce with mussels and baked sea bass being a speciality. Starters of smoked salmon and prawns topped with Marie Rose sauce, Parma ham with melon and spicy mushrooms strike a familiar note, and so do appealing pasta courses of fettucine con salsiccia with Italian sausage, tomato and onions, and lasagne al forno. Seafood is given due respect with scampi thermidor cooked in an onion, garlic, white wine, mustard, cream and cheese sauce, while meat lovers could try the fillet steak in an aromatic Marsala wine sauce, topped with gorgonzola.

Please note that they do not accept bookings by e-mail.

Right in the centre of Moffat is the Annandale Arms, a well presented hotel with a number of attractively furnished rooms, having all the comforts you require when on holiday. A spot of golf, a walk along the beautiful trails, or even some fishing on the fast running rivers nearby, are bound to build an appetite that the AA Rosetted restaurant will expertly satisfy.

The menu is based on an infusion of the modern and traditional Scottish food, so you can expect to see seared West Coast scallops with lardons of smoked bacon and horseradish cream followed by roast chump of organic Dumfriesshire lamb on honey, cumin roast carrots and parsnips with a red wine jus. To close, you could try the Scots marmalade pudding or maybe something from an extremely interesting cheese board.

The wine list is extensive, with at least a hundred bins, while the single malt whiskies in their bar are a regular draw among guests and locals alike. Their real ales come from the local brewery at Broughton.