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When Anne and Scott Baxter bought the The Springvale Hotel in 2002, they appear to have stumbled across a little gem of a place in the quiet village of Strathaven. After meticulously refurbishing the rooms and Rissons restaurant, they now have several awards under their belts, including an AA Rosette. The dining area's understated elegance coupled with an informal atmosphere explains the scarcity of empty tables for lunch on Sunday.

The kitchen prefers to keep things simple with starters of smoked haddock and lentil tart and free range chicken and spinach pancake with Parmesan glaze. A main course of roast belly of pork with Ramsay's of Carluke black pudding and apple cider sauce, and venison pie with root vegetables celebrates all things Scottish. On Sunday, lunch on haggis gateaux with Drambuie cream, breaded goujons of cod with caper mayo and hand cut chips, and glazed lemon tart with whipped cream, before laying back and reflecting on Scotland.