Martin Wishart at Loch Lomond

Martin Wishart's Leith restaurant (see entry) has been flying the cross of St Andrew for Scottish fine dining since 1999 and it is only now that he has ventured to open a satellite restaurant. He's chosen Cameron House where he once worked) and moved over some of his team from Leith, headed-up by Stewart Boyles, creating in so doing another key address on Scotland's culinary tour. The room, decorated in natural tones of browns and creams and designed around high quality fixtures and fittings, is in keeping with the refined and classy French-influenced Scottish cuisine. The fixed-price menus (set lunch, evening carte and tasting menus) are based on first-class produce, while individual flavours never seem to get lost in the mix. Presse of foie gras and confit Gressingham duck is a superb dish, with pickled beetroot and white radish salad, duck bonbon and praline toast providing well-judged and perfectly balanced flavours. Main-course braised shin of Ross-shire beef is allowed to take centre stage and a dessert of lemon mousseline has just the right amount of sharpness. The charming and professional service fits the bill.

From A82, follow signs for Loch Lomond. Restaurant 1m after Stoneymullan rdbt on right
Nearest station: Balloch

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