Cail Bruich is Gaelic for "eat well’, something you are sure to do if you visit this showcase for the finest contemporary Scottish cuisine in an elegant, sophisticated setting. Starters comprise delicacies such as Stornoway black pudding on toasted muffin with poached egg & hollandaise sauce; mains include Ballancrief farm pork chop with crushed sweet potato & sage scented jus. Meat dishes are well worth investigating here, as Cail Bruich has its own butcher, who sources meat then hangs it for 28 days. Try the Perthshire lamb rump and shoulder with pomme Anna, puy lentil casserole, English broad beans and watercress. The a la carte menu has strong shellfish options such as Tarbert halibut fillet with pink fir potatoes, new season asparagus, peas, spinach & a saffron scented nage. Little wonder this establishment has quickly gained such popularity amongst clientele and critics alike.