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Windyhill is a simple elegant venue where guests are made to feel comfortable from the minute they enter its interior which features uniquely arranged tables. The restaurant's style is modern, traditional dishes with a lighter and less rich approach influenced by Scottish ingredients and flavours.

Start with hornig of "West Calder haggis" and spring onion fritters with root vegetable puree and mustard sauce and slow cooked pork belly with Stornaway black pudding. For main course you could try free range Cajun chicken breast with char-grilled vegetables and tomato salsa, ragout of "Western Isles salmon", cod, prawn and potato's with herb white wine sauce, and roast rump of lamb with sweet potato champ. Baked cherry cheesecake with cherry compote and steamed apple and sultana pudding with maple walnut ice-cream can bring the gastronomic adventure to a sweet finish.

The wines paired with the food consist of some unusual numbers from the New World.

This bistro-style restaurant is not unlike the average friendly neighbourhood restaurant. Its range of dishes is eclectic and covers a number of eating modes, with a pleasing result overall. Burns is worshipped frequently as the haggis, neeps and tatties with whisky butter sauce are wheeled out for a popular starter. Main courses are rather more sophisticated and could include roast quail with ratatouille gateau, parisienne potatoes and tarragon essence. Puddings tend towards the more contemporary versions and lemon tart with a crispy, glazed topping sets the standard. There is a handy wine list which is not only good value but has some unexpected and attractive choices. House wine starts at £14, with four by the glass.