It also has a splendid blazing log fire in the bar and walls adorned with pictures, models and memorabilia based on a maritime theme.
Having previously enjoyed the Ship's fine bar meals we promised ourselves we would return but this time we booked a table in the restaurant.
We were greeted by the lady chef and three smartly-dressed young members of staff who looked after us throughout the meal.
After some assistance from the chef – who described the various dishes that had taken our fancy (a la carte and chef's specials) – we decided what to have.
For the first course Alan chose moules marinières (£4.95) – fresh Orkney mussels steamed in white wine with garlic, herbs and cream and served with warm bread rolls.
He thoroughly enjoyed the ample amount of mussels, his only gripe being there was at bit too much wine added which he felt had taken the creaminess off the sauce.
I opted for the smoked salmon roulade (£5.25) – salmon filled with prawns, melon and crab, bound in brandy and dill sauce.
It was beautifully presented, a very generous portion and absolutely delicious.
Alan's main course was pan-fried fillet of chicken (10.95) – chicken fillet laced with crab, wrapped in smoked salmon and red win-jus.
He said it was very tasty, rather rich (which is what he expected) and he enjoyed it immensely.
I had poached salmon fillet on a herb mash with parsley and white wine sauce (also £10.95). Very tasty. I ate every morsel. An excellent choice.
A dish of fresh vegetables accompanied the meals – new potatoes, broccoli, cauliflower and carrots and although they were cooked to perfection I thought the portions were inadequate for two people.
Fortunately for me Alan isn't very fond of veg. A bowl of chips of chips was an extra £1.75.
We were disappointed with the selection of desserts – an array of heavy puddings (£4 each). Something much lighter – such as fresh fruit salad – would have been better to finish off with.
But never mind, we'd had a super evening.
The owner, Peter, told us the pub had recently been refitted with a state-of-the-art kitchen. The money certainly hasn't been wasted. It's obvious the chef takes a lot of pride in what she does – extremely high standards with perfectly cooked and well-presented meals.
Peter also informed us the menus are to be totally changed.
Hopefully the excellent quality of food and service won't alter.