Crossbasket Estate, Stoneymeadow Road, BLANTYRE, G72 9UE
Crossbasket is a castellated beauty, dating in parts from the 16th century, and following a multi-million pound refurbishment it surely can't have looked this good in all its 500-year history. The luxurious, traditional decor is entirely in keeping with the building, with just nine sumptuous bedrooms to ensure a personal touch. The restaurant follows suit with its lavish colour scheme of red and gold, and with the names Albert and Michel Roux Jnr looming large, well, you just know the culinary bar is set very high too. The service is formal, professional and spot on, while head chef Alex Thain is the man charged with delivering on the promise of the Roux association. There's evidence of classical thinking on the menu, alongside a light modern touch and contemporary ideas, so you might start with torched duck liver perfectly pointed up with peach purée (and the fruit au naturel), or Scottish Blue Tail lobster-filled tortellini in a light shellfish bisque. Scottish ingredients create a sense of place - wild sea trout, say, with earthy girolles and a consommé flavoured with sea herbs, or the variations of strawberry with floating islands that make for an impressive finale. Attention to detail runs through from the impressive breads to the petits fours, and the wine list covers the globe while remaining true to the auld alliance.