Champany Inn - The Chop and Ale House

This unusual little hotel comprises several 16th-century buildings and an ancient watermill. It has two splendid restaurants, the more informal of which is the easy chair and couch-strewn Chop and Ale House, a converted farmer's bothy which was once the public bar of an inn here. With a pint of Belhaven in hand, or a glass of the Champany's own-label South African wine, settle in your chosen spot with the bistro-style menu. Beef is the big thing here - Aberdeen Angus of course - whether it be steaks or the same steak minced and formed in half-pound burgers. Starters include chicken tikka; and salmon roulade, while main course alternatives to steak are home-made boerewors sausages; deep fried haddock in home-made batter; and chicken Caesar salad. If you can manage a dessert, cranachan is on the carte, as is home-made carrot cake with ice cream.