The Stockbridge Restaurant

The Stockbridge occupies the basement of a large Georgian property in the area it takes it name from. It's at the same time dramatic and cosy, with large still lifes and mirrors hanging on the dark walls and clever lighting adding a cosseting glow to the white-clothed tables and gold-upholstered seats. The menu delivers a broadly European range of full-bodied flavours showcasing seasonal Scottish produce. Start with seared scallops with crisp pork belly, black pudding, parsnip purée and cider vinegar syrup, or a fun mini version of cod, chips and tartare sauce. Pork belly may crop up again in a gutsy main course with cheeks and crispy ear, served with creamed potato, Puy lentils and apple purée, the kitchen pulling off another winner with the unlikely but successful blend of seared sea bass and crispy squid with roast beetroot, chorizo, and sautéed Pink Fir Apple potatoes.