Signature Dishes
From veggie and vegan goodness to a carnivore’s dream, feast your eyes on six ‘signature’ picks from around the Tweed Valley that say everything you need to know about the kitchens they have come from.
Breakfast burrito
“Sweet or spicy, our breakfast burrito is a firm favourite with customers at No1. Bursting with flavours – veggie haggis, scrambled egg, spinach, chimichurris, sriracha and either red onion marmalade or jalapeño peppers – it is a healthy belly filler. Available all day, enjoy it pre- or post-exploring in the valley.”
Craig Anderson, Co-owner, No1 Peebles Road, Innerleithen
Mushroom satay ramen
“Peanut, coconut pak choi, rice noodles and chilli. This colourful dish has proven to be a real customer favourite from this season’s menu. Packed with flavour and a hint of spice – just perfect for when the nights are colder. The dish is also gluten free and vegan friendly. Delicious!”
Jamie Rogers, Manager, Traquair Arms Hotel, Innerleithen
Special roast beef
“We use a rump cap from Forsyths of Peebles and marinate it in black treacle overnight before slow roasting until medium rare. All our roasts are served with a giant Yorkie, rooster roast potatoes, gravy and seasonal vegetables from the garden.”
John Duncan, Manager, Courtyard Café Kailzie
Chicken soup with herb dumplings
“This soup is a staple on our menu year-round but really comes into its own during the colder months. It’s a big, warming hug in a bowl, with generous amounts of chicken and chicken mousse dumplings. Although a seemingly simple dish, every element is prepared carefully by our chefs, from the huge pots of stock to the hand-picked chicken and finely chopped veg. The result is a soup that is truly good for the soul.”
Karen Coltman, Co-owner, Coltman’s Kitchen, Deli & Bar, Peebles
Market fish
“Working closely with Ross Dougal, our local fishmonger who has a shop just across the road, means I have direct access to the freshest and finest seasonal fish that Scotland’s waters have to offer. From halibut to seabass and even simple haddock, this ‘market fish’ is presented with a sauté of seasonal greens and roasted, smoked sea-salted baby potatoes, all finished with a dash of watercress oil.”
William T Thomson, Group Executive Head Chef, Tontine Hotel, Peebles
Mixed Grill
“A dish to tantalise the tastebuds: a trio of locally sourced Scotch meats – beef, lamb and venison – cooked on an extremely hot lava rock. Extra matured and dry-aged, each cut gives an unprecedented concentration of flavour and tenderness. Offered with a variety of seasoning salts, flavoured butters and sauces, the meat is served with grilled Portobello mushroom, seasoned beef tomato and triple-cooked chips.”
David Fulton, Head Chef, Barony Castle Hotel, Eddleston
Further info
Discover many more of the Tweed Valley’s warm and welcoming eateries on our Food & Drink pages. Do also keep an eye on our Cosy Tweed Valley pages for more seasonal experiences and foodie inspiration!