William, the boys and I have enjoyed a couple of long weekend breaks over the autumn/winter. One attending a wedding in Northern Ireland and one in Amsterdam, catching up with friends. Christmas is always a bit mad and not a break but lovely to spend a day with each of our families. We are very excited that we are invited to another wedding in a few weeks, Kyle & Joanna who met working here a few years ago!!
Chef Craig has moved on after 5 years here and Lee is doing a fantastic job having stepped up to Head Chef. Diana is our new breakfast/prep chef and a new Sous Chef, William (no. 3) join Tomek, Kate & Will shortly to complete the kitchen team for the busy months ahead. Over the last few months we have gained some new faces front of house too. In addition to Denise, Tanya & Katie, we have Rachel, Amy, Abbie, Charlotte & Gemma. Fiona will be going on maternity leave in the summer to have her first baby.
What’s been happening?
We held our second formal Burns Supper in January with me doing the address to the lassies in response to my dad’s address to the lassies! Great night, very entertaining and much Scottishness! Valentines Day was a fully house as was Mother’s Day – one of our busiest days of the year! Next up is Easter where hopefully the sun will shine and the garden will be in full swing. We’ve had diners in the garden already in March with it being such a mild month!
On 16th, 17th & 18th June, we have our third Beer Festival. Hopefully, there will be sunshine like last year, lots of beer flowing and generally everyone enjoying the atmosphere of our wonderful beer garden! We are having a BBQ and live music on Saturday 17th and an Oink hog roast and live music by Summerland on the Sunday 18th – so you can treat the men in your life to some pig and a pint on Father’s Day.
What’s on the menu?
Our menu is changing to include lighter dishes, platters, salads and larger choice of sandwiches. Our wonderful, fresh Scottish Seafood Platters are continuing to sell well all through the year and can be ordered with 48 hours’ notice. They can be with or without Lobster. We are still proud to use local fish, ice cream, meats, cheese, eggs, rapeseed oil and honey on our menus. We are now getting tomatoes grown by my brother-in-law further up the Borders. He is Scotland’s first commercial tomato grower! Drizzled with delicious Borderfields Rapeseed Oil, quite tasty!