Restaurant
Local, Seasonal Food
Seasons 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 cure our own meats and make all our own breads, pickles and jams. We use Scottish sea salt, sugar and herbs to create bresaola and smoked venison. Our salmon is dry-cured with herbs and finished with a spray of Borders gin.
Local Food Heroes
We work closely with Neil at MacVicar's, in Melrose to source lamb, beef and pork from farms in the Borders. Ross supplies fish and shellfish from Eyemouth, caught by day boats and delivered daily.
We forage wild garlic, pick elderflowers, and use herbs and flowers from our kitchen garden seasonally. Wild mushrooms come from local foragers when in season.
Book a Table
Open on selected Friday and Saturday evenings from 6:00pm
Or call: 01896 823217