You're assured a warm welcome from the friendly staff at The Grange, which has been open and in the same family for 12 years. Chef Matt Sandison continues to excel in his culinary creations, offering an à la carte menu on Fridays and Saturdays, as well as a steak and burger menu and a mussels menu at all times, and even the occasional set menu.

Sandison prides himself on using the best local produce available; meat is provided by the local butcher whose shop is located opposite, and the summer months see locally caught lobster, mackerel and sea bass on the menu. Starters include scallops in a delicious cream and ginger wine sauce, and pressed venison and wood pigeon terrine with homemade chutney. Mains are equally delicious - the pan-fried plaice fillets with smoked salmon and crab compote are particularly popular.

The Grange serves up a sumptuous selection of steaks - the fillet steak, topped with Highland Caboc cheese and served with a zingy peppercorn sauce, cannot be recommended enough. Desserts are equally fantastic; the traditional raspberry cranachan is delicious, as is the generous Scottish cheeseboard accompanied by oatcakes.

With such fantastic food and a selection of whiskies served by the friendliest staff around, it's well worth leaving the city behind and heading to The Grange.