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It is appropriate that in a house set up by the Knights Templar to provide hospitality for those on their way to the Holy Land such excellent provision should continue to be made for the happiness of the inner man.

In the Priory Restaurant it's all open log fires and dinners by candlelight, with Scottish produce at its best forming the basis of many of the attractive dishes. The Poacher's Pocket Bar presumably brings us up to date with nefarious events related to the River Dee which tumbles past outside as haggis, neaps and tatties with a whisky cream sauce or lamb and coriander broth are savoured within.

Collops of Highland venison, dipped in oatmeal, pan-fried and served with lyonnaise potatoes, savoy cabbage and a red onion and wild berry chutney would seem to hit the right note, but the fillet of monkfish or broccoli, goat's cheese and sweet pepper Wellington will also appeal.

Running my eye down the menu I was arrested by the Turkish delight cheesecake, drizzled with a bitter sweet chocolate sauce.

House wine starts at £17.95 and there is a decent list.

Yes, this is certainly a place where the tradition of hospitality is magnificently maintained - the Knights Templar should feel well cherished.

Things seem to move fast at Wagamama - the Asian inspired, noodle restaurant chain that was started in 1992. As soon as you decide what you want to eat, your order is taken via a PDA, and wirelessly networked to the kitchen, so it can be made fresh and served right after. The restaurant chain does not believe in taking reservations, and all customers are seated on a first come, first serve basis. In fact, be aware that most of the tables are long ones and you will often be asked to share them.

The restaurants are modelled on traditional Japanese ramen bars that have been popular for hundreds of years - ramen are Japanese style noodles, served in a meat-based broth, topped with pork, dried seaweed or even corn. Chilli beef ramen, made of noodles in a spicy pork and chicken soup topped with a marinated and grilled sirloin steak and fresh vegetables, is hearty and satisfying.

Apart from ramen, you could opt for the coconut soup based kare noodles or teppan, cooked on a hot, flat griddle. They also offer many rice dishes like katsu curry, chicken fillet deep-fried in panko breadcrumbs, served with a lightly spiced curry sauce and sticky white rice. Vegetarians are definitely not ignored, as they can opt for saien soba, made using whole-wheat noodles in a soup topped with stir-fried vegetables, seasoned with soy sauce, sesame oil and garnished with sliced spring onion.

Meat and vegetable dumplings, skewered chicken, deep-fried prawns and raw salads double as both sides and starters. Steamed green soya-beans, called edamame, go well with drinks - hold them up to your mouth and squeeze the succulent beans from the pod. If you've noticed, Wagamama is more about eating healthy food fast and less about the order. Don't be surprised if you're served the main course before the side dish - order isn't important, the aim is, don't wait - just tuck in and share.

Wash down your meal with sake, plum wine or even a Japanese beer. Wind up your meal with coconut reika - three scoops of dairy coconut ice cream topped with a fresh, tangy mango sauce and toasted coconut flakes or the tamarind and chilli Pavlova, with a crunchy meringue base served with a raspberry and tamarind sauce.

At Wagamama, you can also shop for cookbooks, sauces, ramen bowls and t-shirts. The restaurant is all about enjoying genuine, reasonably priced, Pan-Asian cuisine in a sleek but informal setting.

Tannochbrae Restaurant is part of the charming Victorian villa-turned-guest-house in the heart of Dufftown, thought by many to be the malt whisky capital of Scotland. Run by the hosts Alan and Susie Creane - Smith, it makes for a refreshing pit-stop for travellers and couples seeking quality time together. Comfortable, elegant and intimate are words that come to mind in recalling the setting and ambience of this Scottish delight.

The menus are extensive and all meals are personally prepared by Susie Creane-Smith who combines the warmth of a good hostess with the gifted touch of a fine chef. The Tannochbrae chicken with haggis, seared monkfish with tomatoes, basil and olive oil are top of the charts amongst the main courses, while Samantha's banoffee pie is an excellent way to conclude the meal. The food is locally sourced, some even from the home garden, and freshly prepared making Tannochbrae a real home away from home.