Sitting in the former kitchen of an ancient castle, surrounded by antique copperware that would have been used by chefs hundreds of years ago, is a fascinating experience. Constructed in 1691, Drumlanrig Castle – the Dumfriesshire home of the Duke and Duchess of Buccleuch and Queensberry – is visited by thousands of tourists every year, and nobody should leave without a trip to the Castle Tearoom.

Head chef Paul Clark uses nothing but the freshest local produce in every one of his dishes. The beef, venison, pork and lamb are all estate-reared, and his fruit and vegetables are picked straight from the castle gardens. Everything is cooked from scratch, and the 8oz Buccleuch beef burger with Lockerbie cheese is well worth waiting for. Lighter lunches are available too, and include freshly prepared sandwiches and soups. The irresistible homemade cakes, scones and puddings (including the delightful passion fruit cheesecake) are a feast for the eyes as well as the stomach.

You know quality when you taste it, and that’s what you get at Drumlanrig. The Buccleuch beef pie is one of Paul’s menu’s best sellers, but he specialises in Italian cooking – and I can safely say the lasagne makes a trip to Drumlanrig very much worth the journey.