LOCAL AND UK GROWN PRODUCE

As one ‘Sustainable Food’ report noted, Seasonal food can offer better taste and be more affordable, while local food can provide freshness, reduce food miles, offer benefits to local farmers and communities and help reconnect consumers with where their food comes from. Local foods support your local economy: every pound spent generates twice as much income for the local economy.

Here is our short list of the local produce we use at THE GORDON ARMS Restaurant with Rooms:

​Apples, strawberries, raspberries, cherries, plums, berries, radish, tomatoes, cucumbers, salads, lettuces, broccoli, herbs, courgettes, aubergines, rhubarb and etc – from our Kitchen Garden (10 steps)

Flowers on the tables and in the rooms – from our Garden (10 steps)

Venison and pigeon from Yarrow Valley – across the road

Spring water from Yarrow water – across the road

Garlic sourced from our neighbours in Mountbenger – 400 steps

TRAQUAIR BEAR ALE from Traquair House Brewery– 7.3 miles

Free-range eggs from Bowhill House Estate– 10.4 miles

Selkirk Bannock cake – 12.5 miles

SELKIRK GIN from Selkirk Distillers – 12.9 miles

Beef and lamb from the Borders – 15.7 miles (or sometimes across the road)

Butternut squash from Peebles – 14.4 miles

A rare breed of Oxford Sandy Black pork from Peebles – 15.8 miles

Grouse from Moorfoot Hills – 17.3 miles

TEMPEST draught beer from Tweedbank – 18.9 miles

Guinea fowl and pheasant from the Rutherford Estate – 31.7 miles

Goat’s cheese “Elrick Log” from Carnwath – 31.9 miles

Plums and black cherry tomatoes from Kelso – 33.3 miles

A rare breed of Oxford Sandy Black pork from Kelso – 33.3 miles

Mackerel and rabbit from Lockerbie. – 36.5 miles

Ramsey Black pudding from Carluke – 45 miles

Oatcakes from Broxburn, West Lothian – 46.2 miles

Smoked salmon from a small farm in Annan – 50.2 miles

Langoustines and mussels are from North Berwick’s daily boat – 52.5 miles

Smoked Cheddar from North Berwick – 52.5 miles

Raw honey from Glen Heather Honey – 77.5 miles

MINGER cheese from Tain, Highland – 226 miles

Crab from North Atlantic coast – 274 miles

Scallops and salmon from Shetland Islands – 423 miles

Sustainability