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Linen Room Review

This sleek, suave restaurant has made waves in Dumfries since opening in 2004, with its smart black-and-white interior, monochrome prints, leather chairs and boldly inventive food.

There were changes in the kitchen during 2008, but new chef Daniel Hollern is already stamping his own mark on proceedings. His cooking doesn't try to emulate the daring molecular gastronomy of his predecessor, but the results are equally modern and shot through with flashes of innovation.

He is a crusader for seasonal Scottish produce, although much of his food is pointed up with contemporary European flavours.

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