As leaves fall and the nights get chillier, punters are searching for the best pubs to enjoy a cosy afternoon pint.
That being so, The Sunday Times have handpicked two Scottish pubs as some of the top 20 cosiest in Britain.
The newspaper handpicked the 'Best cosy pubs for autumn afternoons' in today's paper, featuring The Copper Dog in Craigellachie Aberlour and Dreel Tavern in Anstruther.
The Copper Dog was 13th on the list for its "exposed stone walls lit by candlelight" as an atmospheric gastropub.
Fife's Dreel Tavern was selected as number 18 for its "charming" location, cosy bar and abundance of Scottish seafood.
The Copper Dog in Craigellachie, Aberlour
In selecting The Copper Dog, The Sunday Times complimented its copper-topped bar and "beautiful rural Speyside" location.
The Copper Dog is set in the Craigellachie Hotel which offers a "famous" collection of 900 single malt whiskies.
They recommended punters sample locally brewed craft beers or the signature Apple Dog cocktail, which is made with the hotel’s own blended malt Copper Dog whisky, sugar syrup and freshly squeezed apple juice.
Tom Parker Bowles, food writer and son of Camilla Camilla, Duchess of Cornwall, also exalted The Copper Dog in an article for Condé Nast Traveller UK titled 'Our 17 favourite country pubs in the UK and Ireland'.
Parker Bowles wrote: "This place sits smack bang in the middle of whisky country in Craigellachie, a mere totter away from the Spey. The true joy is the all-important mixture of locals and visitors […] and the menu makes the very best of all that Scottish produce."
Dreel Tavern in Anstruther, Fife
Dating from the 18th century, the stone-built Dreel Tavern was favoured for being a short walk from the waterfront of the "charming fishing village" of Anstruther.
The Sunday Times praised Dreel Tavern's selection of guest cask beers and cosy atmosphere, specifically the "bare floorboards, stone fireplace, tongue and groove walls and low beamed ceiling" in the pub.
The pub's ample Scottish seafood menu was applauded alongside a recommendation for the classic Shetland mussels and a fillet of hake served with chorizo and bean cassoulet.