book a table: Reserve Online or call 01896 823 217

local, seasonal food

our food philosophy

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

We use Scottish sea salt, with sugar, red wine and herbs to cure roe venison to create bresaola and smoked venison. Johnny Rutherford from Kelso supplies our game.

We dry cure salmon with herbs, finishing with a spray of Borders gin. Our hot smoked salmon is smoked in our smokehouse.

Vegetables are pickled in our own spiced cider vinegar, chutneys and jams are made in the summer and autumn with seasonal fruits and berries.

Alfred Bartlett’s red roosters make great chips which are cooked 3 times in rapeseed oil from Supernature near Gorebridge.

local food heroes

We work closely with Martin Baird to source lamb, beef and pork from farms near Melrose, we are members of the Scotch Beef Club. We also use Martin’s black pudding and cured bacon.  Ross supplies fish and shellfish from Eyemouth which are caught by day boats and delivered to us daily.  We also have Ed and Anita’s rare breed pork and Hebridean lamb on the menu when available.

We pick wild garlic and will use elderflowers to flavour panacotta and herbs and flowers from our kitchen garden when they appear during the year. Our wild mushrooms are foraged locally when in season.

to book a table

Reserve Online

or

01896 823 217