Dating from 1720, this roadside inn stands by the River Dee at the spot where a ferry once operated. Mounted stags' skulls, animal skins and hats adorn the walls of the tastefully modernised, log fire-warmed rooms. You won't often find a real ale from south of the Border in the bar; even some gins and rums are Scottish. Lunch and dinner menus depend extensively on local estates and suppliers for dishes such as battered or grilled North Sea haddock with rustic fries and mushy peas; pan-fried venison with black pudding and Madeira; and Highland-reared sirloin steak. Cream of Galloway ice creams make a great finish.