There is nothing like waking up to a hearty breakfast or returning home after a fun day out to a fabulous meal that someone else has prepared for you!

Breakfast is served in the dining room from 8am - 9am (other times by arrangement).

Please let us know your preference - Scottish, Vegetarian, or Continental, and any other dietary needs e.g. gluten free, allergy

Breakfast Menu

Fresh fruit, Orange juice, yoghurts
Selection of cereals,
Porridge (please order the night before)

Scottish Breakfast Platter
Grilled Bacon, Pork Sausage, Lorne Sausage, Black Pudding, Tomatoes, Haggis, Mushrooms, Potato Scone,
Baked Beans, fried Potatoes
Egg of your Choice   
Tea, Coffee or hot Chocolate.

Selection of preserves, honey and local breads toasted

Vegetarian Options available on request include
Smoked Salmon & Scrambled Eggs.     
Mushroom Tartatan, Kedgeree or Smoked Haddock.

Special celebration?

Meals for up to 10 persons are available, even for those who are not actually resident.

Menu 1          Vegetarian Menu

Wild Mushroom Tartatan with Roasted Vegetables

Brochette of Goat’s Cheese Lightly Grilled, Avocado Salsa.

Baked and Roast Vegetable Loaf – Bread Stuffed with Roasted Vegetables Pressed and Baked again altogether, served sliced with Coriander Herb Cream

Oaty Potatoes with Chives

Butternut Squash with Thyme

Orange & Lime Junket

Bonnet and Oatcakes by the fire

Menu 2           Pot o’ Plenty

Confit of Duck and Prunes Terrine & Orange Marmalade

Tomato and Leek Frittata with Rocket Leaves Herb Oil

Pot of Plenty – Shank Beef, Ham Hough, Belly Lamb, Chicken Drum Thighs all Braised Very Slowly Together
Rumble Thorpe Mash

Light Raspberry Tart with Crème Fraiche

Crowdie Cheese with Grapes and Salted Shortbread

Menu 3             Roslin Roast

Mulled Cheddar Beignets with Caramelized Red Onions and Apples

Hearty Red Lentil Broth

Best of Scotland Rib Roast with Yorkie Puds

Roast Herb Potatoes & Melange of Seasonal Garden Vegetables

Bread & Butter Pudding and Good Old Fashioned Custard

Cowan Gate Brie

Menu 4      From the Cotton Mills

Plum and Beef Tomato Roasted with Basil Soup

Scottish Salmon & Asparagus Terrine with Pepper Coulis & Lemon Oil

Breast of Chicken Stuffed with Black Pudding & Apricots Coated in Flaked Oats

Julienne of Carrots & Spring Cabbage

Old Pultney Whisky Cream & Seasonal Berries Compote

From the Cotton Mills Lanark Blue Cheese and Oatcakes

Menu 5                  A Taste of Honey

Caramelized Pears with Strathdon Cheese in Crisp Pastry Case with Celeriac & Carrot Sauerkraut

Gnocchi Sautéed in Butter on Wilted Spinach and Roasted Tomatoes

Honey Mustard Baked Gammon with Creamy Parsley Sauce

Boulangerie of Turnip and Potatoes with a hint of Turmeric

Crispy Sugar Snap Peas & Mange Tout

Fruits of the Season Pudding with Vanilla Cream

Drumloch Cheddar and Soda Bread Bites