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Blackaddie House is a small haven of beauty and relaxation set in its own gardens on the outskirts of the village of Sanquhar, on the banks of the River Nith. With nine bedrooms and three cottages, the hotel is a lovely place for a family holiday, a romantic weekend or weddings and family celebrations.

Owner and Chef Ian who has held a Michelin Star for 8 consecutive years in his previous restaurant is at the helm of affairs and it is not surprising that the dishes served at Ian@blackaddie are some of the best to be found in the area.

A daily changing menu offers delights such as rillettes of confit partridge with burnt oranges, seared foie gras and puy lentils; spinach and goats' cheese pannacotta with a salad of baby leeks goats' cheese and crisp croutons; a hearty courgette stuffed cannon of lamb on a bed of ratatouille, and seared fillet of wild salmon with salmon sausage.

Bring your Ian@blackaddie experience to an end with roast pineapples and black pepper ice cream.

The Corsewall Lighthouse Hotel offers stunning views of some of Scotland's most spectacular coastline along with comfortable and luxurious accommodation. The romance associated with a lighthouse is every bit intact while guests and visitors can enjoy delicious fare prepared in the 3 AA Rosette awarded restaurant. Catering to a wide variety of tastes, they make sure to include local beef, lamb, seafood and vegetarian dishes. Elegant and beautiful interiors complete the picture, creating a lovely dining destination in the busy port of Stranraer.

The daily changing menu could probably begin with starters of game terrine with Scotch whisky, herbs and cream, served with oatcakes and a tangy juniper game chutney. Main courses move into such delectable dishes as roasted stuffed quail and venison loin finished in a rich berry and stock reduction. A selection of homemade desserts and Scottish cheeses finishes the meal with aplomb.

The restaurant at Cressfield Country House Hotel serves modern British cuisine with a number of Scottish specials. Guests can look forward to dining here in a tranquil comfortable setting. Cressfield Country House in Townfoot, Ecclefechan is a charming hotel located in picturesque Dumfriesshire in the South West of Scotland, just minutes from the M74. Its beautiful rural setting makes it just the place for a weekend getaway or as the venue for a special occasion.

A meal in the restaurant at Cressfield Country House could offer such dishes as haggis stuffed flat cap mushrooms topped with Lockerbie Cheddar, North Atlantic prawns cocktail, Scottish smoked salmon, braised lamb shank with mashed potato, chargrilled pork loin with mixed vegetables, Whitby breaded scampi, steak and ale pie, Cressfield burger, and leek and onion hot pot. Round off the meal with sticky toffee pudding, homemade cheesecake or a Scottish cheese board.

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.

The thing I tend to notice amongst Scottish hotels and restaurants is that, whilst there may be less of them per square mile, the ones that are there generally carry a higher percentage of quality than, shall we say, other parts of the globe not so very far away. Cavens is no exception to this generalisation, presenting a small 4 star country house hotel of great character and charm that provides the perfect setting for short breaks, weddings and meetings. Formerly a privately owned manor house, it was bought by Jane and Angus Fordyce and now specialises in exclusive-use for private and corporate bookings.

Their reputation for cherishing their guests, no matter what their status, is well known, and locals rub shoulders comfortably with hotel residents and visitors alike. Dumfries and Galloway is an area where rushing about is considered to be in bad taste, and the pace of life is geared to the seasons, the weather and personal whim. No wonder so many English make the transition across the border when it's time to take life a touch more easily. Not for nothing did the Romans name that great fascinating tidal estuary, the Solway Firth, with its mild climate, as they did - 'The Way of the Sun'.

The restaurant has received much acclaim over the years, with a reputation for an ever changing menu devised by Angus, who doubles up as Chef and proprietor that exploits the markets and the seasons to the full. With an AA Rosette, three Visit Scotland medallions, and recognition in the Best Guide to Scotland.

A typical menu might run along the lines of a salad of locally smoked duck breast or pan fried scallops with lime and vermouth, followed by sea bass roasted with white wine and fennel or rack of Galloway lamb in a thyme and oatmeal crust. A notable finish to the meal could be pannacotta or cheeses from the Loch Arthur Estate, served with oatcakes by Corson of Castle Douglas, rounded off with coffee and chocolates made by Carswell of Kirkcudbright. Some notable single malts have found their way down from the Highlands, though sadly the locally distilled Bladnoch is now in scarce supply.