Locally sourced fresh produce from hand picked suppliers,
throughout the changing seasons

book a table: Reserve Online or call 01896 823 217

to book a table

Reserve Online


01896 823 217

deliciously local

The provenance of our food is of enormous importance to us and we are absolutely committed to delivering menus that are as seasonal and local as they can be.

Seasons menus always feature carefully sourced local produce from hand picked local suppliers meaning that they genuinely reflect what is available throughout the changing seasons. We are passionate about good food and have the ability to provide winning menus which always feature delicious seasonal ingredients. This extends to Roger curing his own meats and making all his own breads, pickles and jams from scratch.

We really are full of local flavour.


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what's fresh?



Thank you for all your support over 2018 - and a very Happy New Year We are closed in January 2019 till the evening of Friday 25th January 2019

My Food Philosophy

                                                                                                                                                                                                                                                                                                      I love using local ingredients sourced from passionate borders folk. I believe these with absolute provenance translate into great depth of flavours making truly seasonal local food deliver on the…

Easter Sunday Menu

Sunday 1st April 2018 2 course £20.00 3 course £25.00 Twice Baked Cheese Soufflé - accompanies by pickled apple, endive, chicory and walnuts Chicken Liver Pate - served with Bea’s buckwheat oatcakes Salmon cured with Kelso Gin, dill and juniper…

Hot Cross Buns with a Twist

The beauty of food is that for each special celebration in the calendar there are foods that we directly associate with them.  Easter is no exception.  Chocolate eggs, Roast Lamb, Simnel Cake and of course Hot Cross Buns.  For us…

Brewing up a Storm

Britain is undergoing a resurgence in craft beer now with more than 1,700 breweries and micro-breweries in the UK, that’s the highest number in 70 years. And as you’ll know there are some wonderful home-grown beers being produced right here…

The Food of Love

For many people, the month of February means just one thing - Valentine’s Day. From a delicious breakfast in bed to a decadent lunch or an even more indulgent Valentine's Day dinner, you should surprise your loved one this year…

Christmas Season with Seasons

CHRISTMAS DECEMBER MENU  2018 Served 5th December till 24th December 2018 along with our    blackboard and ‘Always in Season’ menus – open for Bookings  Christmas Eve Monday 24th for lunch and dinner 2 courses 21.00                            3 courses  25.00   Duck Liver Pate orange…

Make mincemeat of Christmas!

When it comes to Yuletide treats, nothing quite says Christmas like mince pies. You can buy some pretty good mincemeat in the shops, but home-made really is in a different league. Mincemeat is ridiculously easy to make and once you…

Springfontein Rocks!

We have recently imported some wine from our favourite place to stay and eat in the Western Cape of South Africa...…. Springfontein. So, we thought it would be fun to take a closer look in our latest blog. Springfontein Wine…

Get brambling!

Without a shadow of a doubt, we think that the best berries in the world come from Great Britain. Whilst the season for raspberries and strawberries is now over, the autumn season heralds the arrival of the magnificently tasty bramble.…

A world of wine

Good food enjoyed with good wine is one of the greatest partnerships in the world and wine definitely has the ability to elevate a dish to another level. Here at Seasons, we take great pride in making sure that our…

Cheese please!

Whilst we find that most of our guests can’t resist our dessert menu, we are also finding that more and more people are opting for our inspiring cheese board too. With superb Scottish cheeses such as Blue Murder from Tain,…