This former railway hotel may date back to 1866, but the inside has a super-smart modern look thanks to the owners of nearby Ballintaggart Farm; pass through the small library-cum-lounge and you’ll find a cosy, homely restaurant. 'Scottish' and 'seasonal' are the guiding principles of the cooking, which harnesses local ingredients from Isle of Mull crab to Perthshire wild mushrooms to power the generously sized and flavoured dishes. The owners are also wine enthusiasts and an impressive selection of whiskies and cocktails are on offer too.