Meals at the Bonnie Badger are served in the Stables (no prizes for guessing what the space used to be) – the soaring ceilings, fur throws and grand fireplace lend a sense of occasion, so you may be confused by the seemingly simple menu. Don’t be. It’s all a clever ruse to make you think you’re getting humble pub grub, then the food arrives and knocks your socks off. For instance, ‘ham, egg and chips’? It’s slow-cooked, flaky ham hock on the bone with buttery scrambled eggs, pineapple salsa and thrice-cooked puffs of potato. The ‘burger’? That’ll be Wagyu beef from the Highlands cooked over a Big Green Egg barbecue. See what we mean? This is passionately sourced, hyper-local and seasonal food hiding behind unassuming ‘this old thing’ monikers. It may be tough, but save room for breakfast. You’ll be plied with locally sourced cheese, smoked fish, fruit, home-baked bread and petite pastries – but that’s only the beginning. The second course is cooked-to-order: eggs, bacon, sausages or the full Scottish, which comes with a tattie scone.