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This unique conservatory style restaurant, established in 2005, is housed in the residence of owners' chef Steve and his wife Karen and reveals a warm homely atmosphere with solid oak tables, wooden floors, an open fire and a setting overlooking landscaped gardens. The kitchen uses local produce and ingredients and serves daily changing lunch and dinner menus that change weekly.

Amongst starters expect to find smooth duck liver and brandy pâté with hawthorn jelly and warm toast and fresh West Coast crab cakes in a sesame crumb on a lime, coriander and mango salsa. Mains could feature breast of free range chicken with sautéed king oyster, mushrooms, asparagus spears and tortellini in a sorrel cream. Apple puff pastry tart topped with coconut ice cream and served on a caramel sauce for dessert provides a sweet ending to the meal.

The wine list comprises both New and Old World bins and some notable dessert and port wines.

Craggan Mill, run by award winning master chefs Graham and Sheila, is a carefully fashioned country restaurant-cum-art gallery in a converted 17th Century watermill. The restaurant stands just outside Grantown on Spey and is blessed with fantastic views of the Cairngorms and the Cromdale Hills. The rustic décor of the place, from the hand-crafted tables to the place mats made from the ends of French wine boxes engenders a homely and inviting atmosphere. While the preference for native ingredients procured from local markets and prepared traditionally, also extends to the photographs and paintings by local artists that hang on the restaurant's walls.

The menu includes a number of traditional Scottish dishes such as cullen skink and haggis with neeps, tatties; alongside creatively modern fare of seared dived scallops with parsnip and pea purées, grilled black pudding, garlic and herb butter; and fillet of Nairnshire Aberdeen angus, cooked over whisky cask staves and sweet gale with hand cut chips and madeira jus.

Those with a sweet tooth can indulge in desserts of custard tart and vanilla ice cream with garibaldi biscuit; and a selection of artisan Scottish cheeses, chutney and oatcakes.

Another former shooting lodge that has retained its country house status for the benefit of the guests who come to revel in the beauty that is Speyside, at all times of the year.

The Cairngorm Mountains, the Cromdale Hills and whole ranges of lesser hills make a picturesque backdrop round the house. The house owes its existence to trade - in this case Lipton tea, followed by Hartley jam.

More exotic dishes are served in the elegant dining room nowadays, where non-residents are welcome, though advance booking is strongly recommended. A typical four course table d'hôte meal might consist of a filo pastry basket filled with seared West Coast scallops cooked in Pernod cream, with lardons of bacon, followed by roast leg of Highland lamb presented with rosemary, rowanberry and port reduction.

Their range of vegetables can be inspirational and could include caramelised spiced red cabbage, honey glazed carrots and Hasselback potatoes. Have you been as energetic during the day as the countryside warrants it is likely you will still have space for something as filling as the warmed banana, caramel and date crumble with vanilla ice cream or fresh cream.

An imaginative wine list completes the ensemble, with the final say selected from amongst over 100 malt whiskies.