The Black Bull lies nestled in the heart of the Scottish Borders, in the Royal Burgh of Lauder. This 18th- Century coaching inn has retained all of its original charm whilst being sensitively upgraded to provide all the facilities expected by 21st-Century customers.

The hotel is independently and family owned, and a great deal of thought has gone into the provision of eight comfortable en-suite bedrooms, a popular bar offering tasty bar snacks and a restaurant serving excellent home-cooked meals. Border beef is farmed locally and purchased from Shaws of Lauder, a local butcher; the meat is hung for a minimum of 28 days to enhance its exceptional flavour and texture.

A varied and interesting menu sees Scottish favourites infused with the very best of European flavours and cooking techniques. We visited on a Saturday evening and, despite the dining room being full of activity, a warm welcome was shown - service was friendly, polite and prompt. My guest's starter of Scotch broth with crusty French bread was eaten with relish. I went for a vegetarian starter of sautéed mushrooms cooked with herbs, garlic and cream accompanied by Parmesan croutons - the sauce was so delicious I wished I could lift my plate and savour the last drops. Fillet of Border beef was the male decision for the main course, served here with a rich red wine, shallot and bacon sauce. Accompanied by chips, grilled beef tomato and a side salad, it was declared the most tender and tasty steak he had tasted in a long time.

My choice of pan-seared Border lamb fillet served with mashed potato, creamed leeks and a red wine and rosemary sauce was equally enjoyable, with beautifully tender lamb and deliciously flavoured leeks, one perfectly complementing the other. I followed this up with a light and creamy creme brûlée, before finishing the evening with coffee and chocolates, smiling and content.