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Creelers has its origins in the West Coast of Scotland, where in 1990 Tim and Fran James opened up their first restaurant, in the Old Home Farm of Brodick Castle, the dark and definitely brooding pile owned by the National Trust for Scotland on the Isle of Arran. A second restaurant followed in 1994 at Hunter Square, just off the Royal Mile.

Whilst the emphasis is unashamedly on seafood, some of it creeled from the James's own fishing boat in the clear, deep waters that surround Arran, via the Creelers Smoke House and so to the restaurant tables, there are plenty of choices beyond, including vegetarian and game. Most will be delighted to know that the smoke comes from old whisky barrels from the Glenmorangie cooperage north of Edinburgh.

Dishes to watch out for include a rendezvous of local sea and shellfish with Pernod, delice of Kintyre salmon, Black Angus beef with potato rosti, and Sika venison steak with scented liquorice reduction. Follow with lemon curd cheesecake and exceptionally fine coffee and you will have enjoyed an evening - lunchtime perhaps - in one of the finest seafood orientated restaurants in Scotland.