A 20-year dream has come true for Colin and Christine Macpherson, who are mine hosts at the Abbot’s Brae Hotel in Dunoon. Their dream began when they stayed at a small family run hotel in Newtonmore in Inverness-shire and were so impressed by the warm and caring hospitality that they formed plans to buy a small hotel when their children were grown up.

Multi-award-winning Scottish company Heritage Portfolio specialise in events and functions. From weddings to dinner parties and corporate events to boardroom lunches, this company can arrange it all and then make it more beautiful than you had ever imagined. Basically, they give you the perfect party without the fuss of organising it.

I remember one December, inviting friends round for supper of roast pork and deliciously stewed spiced apple and red cabbage. It also involved my flatmate’s freshly painted white walls and, ultimately, phoning my mother for advice on removing bright red stains off bright white walls.

It is worth searching for the elusive quince, which was once as common in Britain as kiwi fruit is today. Luckily quince paste is easy to buy and makes a great accompaniment to cheese as well as autumnal game and fruit pies.

Mary Berry is a national treasure as the author of more than 30 cookery books, the host of several cookery series for TV and a regular contributor to radio programmes such as ‘Woman’s Hour.’

No wonder people are a little confused, how often have we been wooed by the image of spring lamb as the traditional centrepiece of Easter Sunday dinner? This might be the case if you live on the South Downs but certainly not in Scotland.

American poet William Carlos Williams wrote a wonderful poem glorifying plums called This Is Just To Say where he describes the plums he has taken without permission from the fridge as ‘delicious, so sweet and so cold.’

I’m sure Mary Queen of Scots wasn’t expected to rustle up her own grub when she visited Myres Castle in the late 1500s. But today’s guests are forking out to do just that!

If you’re a seafood a‘fish’ionado, then an exciting new tourist trail is likely to catch your eye. If you can eat the freshest fish or seafood for breakfast, lunch and dinner, then this tasty tour around the scenic west coast of Scotland should have you hooked.

Shitake scaled halibut fillet with seafood risotto and langoustine bisque - read on for ingredients and preparation - Serves 4