The first thing any first-time visitor to this lovely white-painted old inn between two lochs wants to know is: who was Tibbie Shiels? She was a young widow who, determined to support herself and her six bairns, took in lodgers and became the first licensee, catering in due course to Sir Walter Scott, Thomas Carlyle and Robert Louis Stevenson. Her spirit still keeps watch over the bar which serves Broughton ales and over 50 malt whiskies. The majority of the ingredients used in the kitchen are local, including venison, pheasant, partridge, hill-raised lamb and garden-grown herbs. Sandwiches, salads, ploughman’s and paninis are all on offer, while the main menu lists Scottish smoked salmon on a toasted crumpet; chicken, leek and smoked bacon pie; battered haddock and chips; and macaroni cheese.