Deans @ Let's Eat

All the ingredients are still working together at this welcoming, unpretentious restaurant in a handy location near Perth centre. Since husband-and-wife-team Willie and Margo Deans took over the reins in 2005, the bottle-green corner frontage has become a fixture for local gastronomes. Inside is a warm setting of burgundy and terracotta with linen-clad tables, run with affable professionalism by the front-of-house team. After a career in Scotland's pedigree kitchens, Willie Deans knows where to lay his hands on a wealth of excellent Scottish produce as the backbone of his creative modern repertoire. Seared scallops get an exotic outing with harissa-braised lentils, coconut, Thai green curry sauce, and cauliflower mayonnaise, while mains could unite loin of lamb with glazed root vegetables, Stornoway black pudding, caramelised turnip purée, thyme sauce, and mushroom and potato pavé. Desserts are a strong suit - perhaps gingerbread pudding with rum and raisin ice cream and toffee butter.