Following a major refurbishment in early 2007, marking another step in the transition from the days of Let's Eat on this site, Deans Restaurant oozes comfort and class.

Linen-covered tables, an open fire and huge sofas - from where you study the menu over a bowl of olives and warm roasted nuts - give the feel of a country house hotel, while feature lighting and bold, framed photographs of the food lend it a contemporary edge. Like the décor, the head chef Willie Deans' menu combines the classic and the contemporary, influenced by the seasons and not shy with flavour

“Upon entering Deans you are immediately made welcome and invited to sit in the comfortable lounge area. The staff are friendly, attentive and professional.”

Seared Scallops with Stornoway Black Pudding, Apple Salad and Spiced Cider Vinaigrette
“Great visual impact with the seared scallops resting on the black pudding, accompanied by a combination of dainty leaves and flower heads. The flavour, texture, colour, aroma and appearance of the scallops and black pudding indicated that they were of very good quality.”

Happy returns
It was with some trepidation that I revisited Let’s Eat in Perth – I have eaten there on many occasions when it was run by Tony Heath and Shona Drysdale and never had a bad meal.

It has been one of a select number of establishments in Scotland I felt I could recommend enthusiastically to people. While the news that it had been taken over by Willie Deans, lately of the Buttery in Glasgow, sounded promising, you never know.

From outside there is little to announce any change, except Deans’ name is now on the windows. Stepping over the threshold, everything was still reassuringly familiar – the capacious settees in the corner around a wood-burning fire, the same decor. Even, it seemed, the same friendly, affable staff. There is something about the dimensions of this restaurant space that gives it an easy, convivial atmosphere, a sense of comfort without stuffiness.

Willie Deans has wasted no time in marking his card in Perth – assessment and incoming reports indicate that he has raised standards even higher. His distinguished career is well documentated and he and his wife Margo now operate this very successful restaurant in Perth.

The foundation of this success has been a lot of hard work, not only in the kitchen, but the smooth operation at front of house. Great combinations here, whether fish, game, beef, or a rib eye from the grill. Ochil poultry (free range) or saddle of lamb a firm favourite. Even the chef’s home made soup from the board menu always with just that something different. Quality ancillaries (bread, garnishes etc). Flair and imagination evident throughout the complete meal – culinary skills successfully executed and diners expectations fully met. One of the best areas (Fife not far away is another) to source quality fresh ingredients – even pick your own chanterelles & ceps! Highly recommended.