Russell Hotel

In a Victorian terrace, this small family-run hotel overlooks St Andrews Bay and is just minutes away from the world-famous golf course. The kitchen puts fine Scottish produce to good use on its imaginative menus, served in the intimate, candlelit dining room. Tay salmon is cured with beetroot and accompanied by citrus salad and mustard and lemon crème fraîche, and mixed game goes into a roulade, wrapped in pancetta and served with juniper and plum chutney. Among main courses, expect roast loin of Perthshire lamb with Stornoway black pudding, baby onions and tomato and Glayva jus, and seared fillet of sea bass on crab risotto with shellfish bisque.