A good restaurant and comfortable B & B, run by the Schuckardt family, with Janet & Linda at the stoves.
Dining might take place on a long communal table, and there is no food choice until dessert stage - so the whole has a dinner party feel, and works very well, with regulars returning time and again.
After a canapé, starters such as 'Stilton & Apricot Tart with Tossed Leaves & a Spicy Tomato Dressing'; 'Home-Cured Gravalax with Melon, Rocket & Honey & Lemon Dressing' and 'Cream of Tomato Soup with Harissa' set the style.
Perhaps to be followed by 'Roast Guinea Fowl on a Sauté of Mushrooms, Sun-Blushed Tomatoes & Courgettes with a Pink Peppercorn Sauce'; 'Partridge on a Compote of Red Cabbage with a Solferino of Vegetables & Red Wine Jus'; or 'Aberdeen Angus Beef Fillet on Roasted Root Vegetables, Dauphinoise Potatoes & Red Wine sauce'.
Desserts, generally around three at any one time, might include 'Drambuie Pannacotta with a Red Fruit Sauce'; 'Bread & Butter Pudding with Two Sauces'; 'Ecclefechan Tart' or Baked Ginger Cheesecake'.
No mobile phones, and no children of under 6 years of age.
- Food Style: Modern Scottish
- Lunch: Sun L, 13.00 (1 sitting); set L £22 (3 courses)
- Dinner: all week, 19.30 (1 sitting); set D £35 (3 courses)
- Seats: 12
- Wine: unlicensed, but complimentary glasses of wine are matched to the food and given as a matter of courtesy
- Children's portions: No children under 6
- Wheelchair access: Yes
- Directions: See the map on this page.
- Parking: Yes
- Closed: L Mon-Sat; check Christmas openings
- Rooms available