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One of the best of the temples to seafood that ply their trade up the West Coast of Scotland. For some the formula does not vary all that much and it is centred round totally fresh fish and seafood caught in the clean, cold waters for which that coast is renowned. What happens after that can vary quite considerably, though in general some of the best seafood on the table in Britain is to be found between the Mull of Galloway and John o'Groats. Add to that a wine list which produces, for instance, house Chardonnay and Merlot at £11 and you have it all.

Luxury and comfort come together in a stunning Highland setting at the Airds Hotel in Argyll where many people visit to escape the pressures of 'normal' life. Even if you are visiting there on a whim, be prepared to enjoy all the pleasures that this family run hotel offers, right from the sumptuous rooms to the gourmet dining experience in the 3 AA Rosette winning restaurant. Fresh and locally sourced ingredients, typically seafood and meat feature largely, where the Head Chef J Paul Burns has been consistently winning accolades for his superior performance in the kitchen.

A five course meal could begin with sautéed fillet of sea bass with red onion, sundried tomato, olive and herbs, followed by cream of butternut squash soup, a main course of roast loin of lamb with gratin potato, wood mushrooms, creamed spinach and basil juices. For dessert, there's an iced praline parfait with crème Anglais and orange segments, ending with coffee.