Perth And Kinross Restaurant Guide

2022 Review: Great British Bake-Off’s youngest ever contestant, Flora Shedden (then just 19) runs this artisan bakery, housed in what was a derelict 200-year-old building in the heart of the community, and recently opened another venture across the road: well worth a visit should you be passing through on your way to the Highlands…

2021 Review: Extensive dark-wood panelling and low ceilings help create a cosy, enveloping ambience at this small, traditional venture, run by Andrew Moss (chef) and Karen Milne (front of house). Highly acclaimed by Scottish press critics for its unhackneyed Scottish cuisine, a “good value lunch” is singled out for praise in our feedback.

2022 Review: This “little piece of France” – down to the terrace under a red awning along the streetfront – has earned a strong local reputation over more than a decade as a haven of classic Gallic cuisine.

2021 Review: Set up in 2007 by Slow Food aficionado Graeme Pallister, who trained at Kinloch House Hotel and the restaurant at Gleneagles, this elevated Scottish dining room, on the western banks of the Tay, remains a Perth gem that’s “exceptional value early evening”.

“A very pleasant experience with beautifully cooked food (perhaps a little less fussy than it was previously) and discreet service that doesn’t miss a trick” – this comfortable Relais & Château property is the epitome of a plush Scottish country retreat, and well rated by all who report on it.

This rejuvenated Victorian railway hotel 10 miles south of Pitlochry now serves “tasty and imaginative food, with good wine choices to match”, since being taken over by the team behind the nearby Ballintaggart Farm cookery school.

“Any trip to Scotland and in particular Gleneagles would not be complete without dinner at Jon & Fernanda’s!” – so say fans of this “great find” near the famous resort, whose “friendly and welcoming” style helps make it “a firm favourite” for those who have discovered it over the last 22 years. The “locally sourced” à la carte menu is an accomplished but relatively down-to-earth antidote to the fancier fare found down the road: “it is so hard to choose from, with so many stunning dishes and wonderful presentation”.