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Voted Scotland Restaurant of the Year by The Good Food Guide in 2002 and housed in two simple cottages in the midst of a distinctly rural setting, Braidwoods seeks to use its limited seating to the maximum, aided by good front-of-house style and management. Owners Keith and Nicola Braidwood are both members of the Master Chefs of Great Britain, they have also been awarded one Michelin star and make a unique team. Three first and three main courses is the rule on their fixed price menus, and, given the range of cooking, it seems like much more.

Dishes could run from honey glazed breast of Gressingham duck with a confit of leg on a thyme essence, or roast loin of highland red deer and breast of squab pigeon in a wild mushroom jus to baked fillet of west coast turbot on a smoked salmon risotto. First-rate value considering the high quality, which must do something to contribute to the relaxed ambience. Constructive approach to the wine list with excellent value and range. No children under 12 years.