Gordon and Maria Watson opened their welcoming restaurant-with-rooms in the mid-1980s and have been doing great business ever since. Their Victorian house is a bit of a gem, with its stained glass windows, stone walls, beamed ceilings, rugs on the wooden floors and a huge open fire.

Gordon's cooking is Scottish with a distinct French accent and he makes grand use of local ingredients. Foraging for fungi is one of his hobbies and the results of his hunts can be tasted in, say, chanterelle Spatzle with hazelnut emulsion and poached duck egg.

His four-course dinner menus might open with a warm herb salad of squab pigeon with crisp pancetta and burnt orange dressing before a cappuccino of celeriac and saffron velouté with miniature herb scones or a fruity fromage frais sorbet. Main courses might offer sauté loin of venison with spiced red cabbage, roast salsify and coca bean sauce or herb-crusted halibut with samphire, piperade and gravlax beurre blanc. To finish, there might be Valrhona chocolate tart with malt ice cream and cardamom citrus syrup or baked lime and coconut mousse with passion fruit sorbet and Malibu froth.

Gordon's is also featured in: Good Food Guide, AA Guide

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Modern Scottish

Gordon and Garry Watson

Dinner: 7.00 - 8.30pm Tue-Sun

Visa, Master Card

• Disabled access
• Private dining room
• Private parties
• Vegetarian menu
• 24 covers

Accomodation is available, (5 rooms)

Private parking is possible at a location nearby