Owners Billy and Rachael Hamilton hold a field to fork ethos. Both coming from a farming background, they understand that customers expect them to work with the first class local suppliers. They are passionate about using only the most local of produce and are 100 per cent behind British agriculture. In addition, they understand the importance of excellent customer service and ensure their kitchen and front hotel staff understand that this is a priority.
Launched Summer 2012, The Blue Coo Bistrot has been incredibly well received and reviewed in its first few years of opening. Winning multiple awards, however, it hasn’t lost its raison d’etre in offering plenty of local produce.
Open 6.45am daily offering a scrumptious breakfast menu.
The Breakfast menu changes on a regular basis though the regulars stay such as the incredibly popular Eggs Benedict. Most notable the Bistrot has won the envious Breakfast of the Year Award 2 years running, 2017 and 2018 at the prestigious Scottish Hotel Awards.
Lunch in the Bar or the Bistrot is available from 12 noon until 2.30pm. A bar classics menu is served in the afternoon. Dinner starts at 5.30pm with last orders at 9.00pm. On a Friday and Saturday last orders are 9.30pm. Booking is highly recommended.
Our menus specialise in beef steak, especially Aberdeen Angus steaks from the Hardiesmill Farm in the Borders where traceability and taste is key. Our menu wouldn’t be complete without traditional and locally sourced prime Scotch ribeye and sirloin.
Lots of seasonal salads, risotto and pasta for non meat eaters, whilst catering for coeliacs too, marked clearly on all our menus with popular classics such as the Buccleuch Burgers made with Hardiesmill Aberdeen Angus pedigree beef or beer battered or breaded haddock and chips. Of course no bar menu would be complete without a good steak pie made with Scottish Borders beer!
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