This restaurant with rooms, a former 17thC coaching inn, has had a sterling reputation for more than 30 years. Originally owned by renowned chef David Wilson, it was taken over in 2006 by Geoffrey Smeddle and his wife Katherine, who are, according to one guest 'creating something quite special'.
A warm, professional welcome is ensured by Katherine and the front of house team, but the food is the big draw here. Geoffrey's dishes, which use only the best local and seasonal produce, are racking up awards. Typical dishes include Cairngorm venison, oyster panna cotta and avocado and Rhubarb and Connage crowdie cheesecake. This award-winning restaurant isn't intimidating, though: it's split into three small areas, which, helped by the service, create a friendly, intimate atmosphere.
Upstairs, the eight suites are each individually designed, with the bedroom and living room set on two separate levels and bathrooms finished with Italian marble. Carpets are deep, fabrics are rich, and towels are thick and fluffy. Continental breakfast (homemade, of course) is served in your suite at a preferred time - a touch that might feel intrusive to some, decadent to others. It's almost impossible to find any fault with this place.