It's been a good week for ...

jammie dodgers

A hotel in Ayrshire has broken the mould with a new twist on the classic cheeseboard.

When Diane Murray, from Ayrshire, ordered cheese and biscuits during a meal there she was served a rather unconventional take on the classic course. Along with a neatly arranged selection of red Leicester, brie and cheddar came not the usual accompaniment of water biscuits, oatcakes or crackers but a generous serving of bourbons, custard creams and jammie dodgers.

A tweeted photograph of the unusual combo provoked huge response, but Murray has so far refused to name the hotel, saying she will reveal all in return for donations to Comic Relief.

Just desserts for charity, then.

It's been a bad week for ... Highland hospitality

This culinary caper reminded me of a family weekend trip to a west coast hotel. We were on a tight budget, so had opted for a slightly cheaper set-menu deal. Had we known the implications of saving a few quid, we might have reconsidered ...

The hotel had beautiful views, perhaps a feature the management were depending on for repeat business. It was clean and bright and had been freshly decorated in pastels and florals to give that nursing home ambience which works so well with holiday-makers looking for a good time.

The evening meal was curious. The starter of broth was tasty, if a little watery. Being on the cheapo deal, however, we were served pan bread while fellow diners tucked into crusty rolls.

Our main courses took the biscuit, though. The fish was nice enough, although frozen. This was strange as we were but a stone's throw from one of Scotland's largest fishing ports. As for the spaghetti carbonara ... well this weird offering just got weirder, served as it was with mashed tattie and turnip.

I'd like to acknowledge the staff's friendliness as a plus point to our stay.

Sadly, I can't. After the evening meal ordeal, we reckoned a night cap was in order. It was barely 9.30pm after all. We ordered a dram and engaged the barmaid in conversation, asking if the hotel was having a busy season, how the weather had been and what time she closed up for the night.

"As soon as you've have finished your drink," was the reply.

We did. And we haven't been back. There's nothing like Highland hospitality.