Russell Hotel

A two-minute stroll from the breakfast table to the first tee of the Old Course, the world-famous cradle of golf, coupled with spectacular views over St Andrews Bay, make this family-run Victorian townhouse an attractive prospect. And when you have finished with the mashies and niblicks, or had a bit of fun recreating the slow-mo running scene from Chariots of Fire along the endless sands, there's imaginative Scottish cooking to round off the day in the cosy candlelit restaurant. Ham hock and confit duck terrine with home-made piccalilli is a dependable starter, then local materials come into play in a main course such as roast saddle of Highland venison with glazed pear, apricot and honey stuffing and red wine jus. The addition of egg nog makes for an interesting take on pannacotta, served with, what else, shortbread biscuit.