SETTING Perched above the bay at Dunbar is the award-winning Rocks. Father and daughter team Jim and Nicola Findlay make their guests feel like old friends and the food they serve is just as impeccable.

FOOD Jim loves to have some classics on his menu, so I start with frogs legs; fresh herbs flavour the delicate meat. Local crab makes an appearance and my dining partner tucks into the salad. You must try the chef’s seafood platter (small or large); it’s crammed with that day’s catch, so crab, prawns, mussels, maybe lobster and fish (could be halibut, bream or cod).

Whatever there is, it’s guaranteed it will be spankingly fresh. The upside-down venison and sloe gin pie keeps us happy as waves crash onto the shore below.

We share the five little treats pudding – tasters of everything that is on the menu plus an extra one. Specials change daily and there’s always whole lobster (£18.95), nice with a bottle of vintage champagne (£24.95).