The Malmaison group of hotels has established throughout Britain a collection of centres of excellence where nothing but the best will do. As a concept alone this is exciting, but the reality is brilliant, so that at last there is a hotel group where uniformity of standards is of the same high calibre.

Malmaison Aberdeen is a note-worthy addition to the Malmaison family formerly known as Queen's Hotel, where guests receive the treatment befitting royalty and the building has been transformed into a stunning luxury hotel with the usual Malmaison style and flair for design. The 80 bedrooms are all that one would expect from a hotel that has genuine regard for its guests and is concerned with every aspect of their wellbeing, blending in period features with modern designs in everything from the art-nouveau style cast iron entrance to the large bedrooms and suites. The Slains Suite might allure the sporting enthusiast, with a private terrace overlooking the local rugby pitches, a football table and a massive eight-footer sleigh bed.

The brasserie is a haven of fine foods selected from local produce such as Donald Russell sirloin, a Loch Duart salmon or seared sea bass. The brasserie seats 100 and is complemented by two luxurious private dining rooms, The Chef's Table and The Hauf, with elegant décor in cerise, pinks and blacks. The Hauf is a warm and cosy room which can comfortably seat up to twelve guests, ideal for private dining, whilst you could see dishes prepared right in front of your eyes as you debate your company's next big move at The Chefs table. Their Josper oven is unique to Aberdeen and powered only by coal to give all the meats the smoky full flavours they merit.

An inspired choice amongst the main courses is the Dornoch lambs' shoulder shepherd's pie while the duo of beef with ragout vegetables and buttered mash is just perfect for those seeking by this time a slightly more carnivorous approach. Which leads us neatly to the - wait for it - Mal burger, a 250 gram burger made from ground beef tucked into a floured bap to join bacon and gruyere, served with homemade relish and some fries.

But at Malmaison Aberdeen the signature steak is not for the faint hearted and The Butcher's Favourite is a 700 gram 'bone in rib steak', only one example of the quality meats supplied by local butcher Donald Russell. Vegetarians are well looked after - the pumpkin and gorgonzola filled gnocchi sounded appealing.

Heading the puddings comes a baked apple crumble, supported by other choices amongst which expect to find the likes of wild berries and a plum and barley pudding.

The wine list offers a symphony of its kind, clearly compiled by an enthusiast who knows his wines well enough not to disappear into a world of hyperbole when describing them.

Their Website is a wealth of information that will, I predict, only serve to increase your resolve to make Malmaison your next stop in Birmingham. It is worth noting that you can also make reservations Online on their Website.