Under the direction of head chef Darin Campbell, formerly of Ballachulish Hotel, Bistro du Vin is committed to using local produce sourced from within a 30-mile radius. A dish of pan-fried scallops from Tarbert accompanied by saffron noodles and a caviar dressing was perhaps the best starter I’ve ever sampled. Likewise, a wild mushroom ravioli topped with a cocoa bean foam exhibited a richness thanks to the addition of shaved truffles, married deftly with the lightness of the foam.

Main courses were just as impressive and complemented by wine pairings from sommelier Laurent Warnaut. The line-caught sea bass was outstanding, while a roasted loin of Newtonmore venison with an innovative chervil root purée highlighted the supremacy of regional Scottish game.

The restaurant aside, Hotel du Vin is a fashionable, luxurious getaway with 49 bedrooms, suites, bar, cigar shack and whisky room – an unsurpassed destination perfect for romantic escapes, weddings, golf breaks and leisure activities.

In terms of its sourcing, execution and presentation, Hotel du Vin, under the tutelage of Darin Campbell, seems destined to go from strength to strength.