Start with contemporary new Scottish decor. Add the intimacy of candlelight and a hint of unobtrusive jazz. Mix in fabulously fresh (and often organic) local ingredients, such as haggis or venison, until the innovative menu expands nicely. Stir in a pinch of discreet personal service and subtle presentation.

So there you have it! The irresistible Rab Ha's recipe for memorable a la carte dining in a cosy cellar. Serve with anything from an entirely decadent rioja gran reserva to a smooth, inexpensive chardonnay.