The Inn at Lathones

The 2012 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2012) edition.

The Inn at Lathones to the south of St Andrews is around four hundred years old; its age apparent in the stone-clad fireplaces, whitewashed ceilings and exposed roof beams on display. Then, alongside, you'll find gig posters (the former stables now hosts live music) and sporting memorabilia, making for a quirky mix of styles. A range of food is on offer across Sunday lunch, restaurant and bar menus. To start, citrus cured salmon, spring onion blini and herbed cream cheese has beautifully balanced flavours. To follow, grilled line caught bream comes with crispy skin, tasty brown shrimp and caper butter, and courgette linguine, while duck is cooked two ways with the breast roasted and accompanied by a duck croquette. Flavour combinations are well thought out, dishes are attractively presented and the staff are always happy to assist with food and drink choices. Desserts are enjoyable although don’t quite reach the heights of the earlier courses. Choices include a comforting and lightly spiced caramelised rice pudding and a slightly meringue-like pistachio macaroon mille feuille with praline filling.

• High point: Elegantly presented food, skilfully cooked using classical techniques
• Low point: Restaurant decor doesn’t match the quality of the food

Listed in The Larder – in the shops now or buy online.

This unassuming, white-walled inn is home to Scotland’s smallest music festival and the main dining room’s food is pretty glamorous too. Chef Richard Brackenbury changes his offering three times a year to follow the seasons. A tian of potted crab with lobster butter, crayfish tails and herb salad is a light contrast to the luxurious foie gras crème brûlée. Baked turbot with hand-dived scallops and leek and potato crumble is a comforting combo, as is the no-nonsense, mixed game steamed pudding on a slice of Stornoway black pudding.