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Best Western Keavil House, Cardoon Restaurant Review

A converted house on the outskirts of Dunfermline, Keavil House, while being part of the Best Western group maintains its private ownership and remains a firm favourite with travellers.

The conservatory restaurant takes its name from a Mediterranean plant related to the artichoke (cardoon), which grows in the hotel garden. The menu covers a lot of familiar territory, with fillet of Perthshire beef or fillet of halibut with lemon verbena butter but there are also a few detours into the realms of Thai roasted fillet of monkfish, sesame king prawns tempura with chilli and lime jam or roast strawberries with balsamic sorbet and pink peppercorn syrup.

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