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Kerachers has now established itself as one of Perthshire's leading restaurants; since its opening in May 1999 it has steadily gained in reputation, mainly owing to the relaxed style of the Restaurant, the interesting and innovative menus delivering quality dishes and of course the marvellous fresh fish supplied by the Keracher family.

Owners Pamela and Peter Keracher run the front of house and kitchen respectively so they are personally on hand to ensure a consistently excellent dining experience; the restaurant has a total of fifty six seats and is light and spacious, thus ensuring comfort for all their diners.

The menu relies heavily on the excellent Scottish produce, particularly the fish and seafood, so their starters might include a Finnan haddock pastry case lined with leeks and smoked bacon served with cream leek sauce and topped with mature cheddar or Skye scallops lightly seared served on asparagus with a warm tomato and herb dressing.

Similarly with the main courses, offering medallions of monkfish fillet wrapped in Parma ham set on vegetable flavoured couscous with a sun dried tomato dressing, or fillet of North Sea halibut set on fondant potato and winter vegetables garnished with Skye Scallops with a fresh basil and pine nut dressing; carnivores are by no means neglected either with a loin of Perthshire Lamb set on puy lentils with baby roast potatoes and honey glazed carrots with a pea and mint dressing or fillet of prime Aberdeen Angus beef, cooked to order, set on a mustard mash with a pepper cream sauce garnished with wild mushrooms.

If you have any room left then their puddings should finish you off completely, try their sticky toffee pudding, which is superbly rich, naturally it is homemade, served with a warm toffee sauce and luxury ice cream or a traditional rhubarb rumble with a hint of cinnamon served with double cream.

Their fixed price menus at lunchtime and dinner during the week, pre theatre only on a Saturday, offer exceptional value for money, though naturally a la carte comes out a bit higher.

Owing to its close proximity to popular tourist spots and other scenic locales, The Parklands Hotel in Perth, is a frequent stopover for tourists visiting Scotland. Located close to the South Inch Park, the hotel also has an elegant restaurant, 63 at Parklands, which affords its guests a memorable dining experience offering fine British cuisine in a refined and spacious setting. The restaurant has an intimate ambience with subdued lighting, rich furnishings and an informal atmosphere.

Head Chef Graeme Pallister has created a menu with an intriguing combination of modern and traditional dishes prepared from ingredients sourced from the local countryside. They include starters of sautéed chicken liver salad with whipped goats' cheese and pine nut relish, and Arbroath smokie gratin with creamed leeks and mull cheddar. Mains take in grilled sole fillets with potato puree, lobster and Shetland mussel sauce followed by scrumptious desserts of lime and ginger crème brûlée with sesame tuille and Auld Alliance cheese oatcakes with grapes.

Guests can enjoy their meals in the dining room or alfresco, while enjoying spectacular views of Kinnoull Hill and over the River Tay.

At No. 1 The Bank you will certainly want a seat by the window overlooking the beautiful garden, or you might settle for a cosy spot in a corner where you could admire modern works of art on the wall. Wherever you sit the atmosphere is peaceful and that lovely bistro feel is evident.

Executive Chef Graeme Pallister and his team endeavour to create a wonderful dining experience for their guests and they take sourcing seriously, choosing only the best of Perthshire produce. The intriguing flavour of grilled meats is hard to resist and the kitchen team have done well to dedicate a menu specially for smoked dishes such as Dunkeld Smoke House smoked salmon, Stornoway black pudding and Scotch fillet steak. Ham hock, puy lentil and foie gras terrine bring in a touch of innovation and flavours of braised fennel and lemon butter spinach blend well with a poached Scottish halibut.

The wine list is aptly named 'great little list' in keeping with their philosophy of selecting just a few well-known suppliers to provide much depth to the list.

Tucked away in the picturesque countryside of Perthshire, renowned for it superb golf courses, hill walking and fishing activities, Anglers Inn is the perfect watering hole for both sports and nature admirers who seek to take a short break in this part of Scotland. A soothing and calm ambiance characterises the restaurant and the chocolate suede banquettes, wooden floors and glass panels along with soft pastel hues on the walls give a modish touch to the interior.

The food comes in interesting combinations of traditional and modern British cooking where you can expect the likes of soft blue cheesecake served with pickled pear salad and parmesan tuile and twice baked smoked haddock and leek soufflé with lobster cream featuring amongst starters. Slowly cooked 16oz T-Bone of Scotch beef, shiitake mushrooms, glazed carrots, chunky chips and Bordelaise syrup alongside fillet of hake with crushed potatoes, spring onions served with seasonal vegetables and tomato vinaigrette are classic mains that never fail to hit the mark at Anglers Inn.

Close with textures of rhubarb such as ice cream, pannacotta, crumble, jelly and espuma, or chocolate and peanut butter pot with Chantilly cream.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

The Harling's Restaurant offers A La Carte, Table d'hote, business class and children's menus, which have an emphasis on quality and choice. If you have any special dietary requirements our head chef and his team will only be too happy to oblige.