Best in November in our Kitchen Garden, Scottish Borders and beyond: Swiss chard, beetroot, chives, courgette, dill, marrow, salads, mushrooms, truffles, mackerel, rabbit, Dover sole, crab, shrimps, venison, salmon, sea bass, lamb, pork, and beef.

Aperitif: CRÉMANT DE BOURGOGNE, Brut, Cave de Lugny, NV, France £7.50 (125 ml) | £9.00 (175 ml) ||| NEGRONI cocktail £10.50 |||  DEL PUERTO, Lustau, Fino dry sherry, Spain £4.50 (50ml)

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CHEF’S MIDDAY SPECIAL

STARTER: Cream of celeriac and Cheddar soup

MAIN: Kitchen garden Heritage beetroot ravioli with Elrick Log goat cheese

DESSERT: A selection of award-winning ice creams and sorbets (1-2 scoops)

No-choice lunch menu: 2 courses – £21 || 3 courses – £24

Available for lunch only from Thursday to Saturday

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Cream of celeriac and Cheddar soup

Isle of Wight Heritage tomatoes and garden basil, Burrata, and toasted sourdough

Belgian endive and walnut salad with Roquefort

Dunbar smoked makerel rillettes with cornichons and toasted sourdough

A plate of charcuterie with Yarrow Valley venison salami, homemade remoulade, and toasted sourdough

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A plate of Dunbar smoked salmon with home-pickled cucumbers, lemon, and granary bread (£2 supplement for starter / £4 for main)

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Kitchen garden Heritage beetroot ravioli with Elrick Log goat cheese

Fillet of wild St Ives sea bass with new potato, tenderstem broccoli, and lemon oil

Teriyaki-marinated fillet of Shetland salmon with buttered garden spinach and sesame seeds

Roast Rutherford Estate partridge with wild mushrooms, red wine jus, game chips, and kitchen garden Swiss chard

Loin of Oxford Sandy Black rare breed pork with Nduja spicy chickpeas, cherry tomato, and roasted red pepper

35-day-aged Borders rib-eye steak with triple-cooked chips and Mountbenger garlic butter (£8 supplement)

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Kitchen garden mixed leaves salad || Tenderstem broccoli with roasted almond flakes || New potatoes with butter and chives || Tomato and red onion salad || Triple-cooked chips with Bloody Mary dip (side dishes available @£5 supplement)

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Baked vanilla cheesecake with our kitchen garden strawberry sauce by She Likes Baking

Classic vanilla crème brûlée

Bryn’s Selkirk Bannock bread and butter pudding with cream

Armagnac prunes with vanilla ice cream

A selection of award-winning ice creams and sorbets (1-3 scoops)

I.J. Mellis cheeses (three types) with homemade chutney, oatcakes, and grapes* (£8 supplement)

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Any two courses for £38 || Any three courses for £44

(Minimum spend per person £38.00)

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Menu is subject to slight change.

All our food is prepared in a kitchen where nuts, gluten and other allergens are present.

Full allergen information is available on request, please ask your server.

90% of our menu can be adapted for those who are intolerant to gluten. We also have gluten free toast available.

Please allow time for preparation, as all our meals are cooked to order. Dishes may take at least 30 minutes to prepare.

A 10% service charge will be added to tables of six or more.

Our short list of sustainable local and UK produce can be found here