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One of the strongholds of Scottish cuisine is located in this unpretentious and warm-hearted house, formerly the creation for many years until 2006 of David and Patricia Wilson along with their family, it has now been taken over by Geoffrey Smeddle, who was the Executive Chef for Conran Restaurants and helped to set up the renowned étain in Glasgow. He has continued the fine tradition that they established there.

He and his wife happily share The Peat Inn with their delightful staff and many friends. One always has the feeling it is rather like a boat that has achieved the plane and sails effortlessly along with a touch on the tiller as required. You get the feeling that they genuinely look on their clients as much more than mere guests.

The truth is somewhat different as an amalgam of organisational, cooking, management and people skills is deployed to present this compelling spot. I can think of few places where I would prefer to eat or stay. Dishes draw heavily on the best of what is locally available in terms of game, fish, vegetables and even truffles. The cooking is classically based upon French cuisine, with the emphasis always on flavour. Over 400 wine bins await your pleasure at prices which reflect a love of wine rather than the balance at the Bank.