The Restaurant at The Bonham Hotel

"In the restaurant (spruced up from its days as the student refectory), French chef Michel Bouyer uses local, organic ingredients in modern European dishes such as pan-fried Aberdeen Angus beef with porcini sauce"

"The oak-panelled restaurant is popular and the cooking is skilled"

"It opened as a hotel in 1998, with contemporary art (all of it by young Scottish artists), stylish furniture, attractive bedrooms and a decent, spacious restaurant"

"The hotel also serves full Scottish breakfast with local ingredients, and has an elegant restaurant and bar serving afternoon tea"

"The chic, unadorned restaurant has oversize mirrors; its focus is on beautifully presented modern classic cuisine starring quality Scots produce"