Wonderfully picturesque, the Galloway Smokehouse is the kind of place tourists dream of finding for a 'real Scottish' experience. A stone's throw from the sea, owner Allan Watson not only smokes the produce but, in season, also fishes for sea bass and grey mullet. Local game comes in when available, and they really prove the versatility of the smoking process - from haggis to eggs (excellent in fish pie), goose to stilton, they cure it all over the chippings from a nearby cooperage, where whisky barrels are refurbished. There's a wet fish counter beside the smoked one, and in summer they get in fresh lobster, dressed crab and langoustine. Just next door is The Galloway Fisherman restaurant; a welcome addition to the smokehouse. Still run by Allan Watson, the menu offers fish and other meats straight from the smoker.