The Roost Restaurant

The 2013 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2013) edition.

Coupled with a commitment to using produce almost exclusively sourced in Scotland, chef proprietor Tim Dover puts the experience gained in the kitchens of well-renowned Scottish restaurants like the Witchery, the Peat Inn and Restaurant Martin Wishart, as well as New York’s acclaimed Daniel, to good use. Perthshire hare rillettes marry well with the sharp bite of pickled veg and a crisp, crunchy crostini, while a super-soft daube of beef and accompanying horseradish mash slide down beautifully. And with wife Anna on the other side of the pass looking after the guests, you can rest assured the same attention to detail is applied front of house too.

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The simple setting for the Roost, with its roof beams and stone floor, is one way this appealing Perthshire restaurant avoids pretension. The menu, with its lunchtime mix of crafted sandwiches and locally sourced food, is another. But with experience cooking for David Wilson, among others, Tim Dover is a chef with pedigree, and whether you're tucking into a venison burger or an evening main of baked Shetland plaice, it shows.