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 Scottish 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 3 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.
Breakfast favourites are eggs en cocotte, Kippers, sweet drop scones with fresh berries, crème fraiche and maple syrup or the incredibly popular classic, eggs Benedict. Morning bites and Take away bacon rolls and coffee are available too from 10am until 12 noon.
Lunch in the Bar or the Bistrot is available from 12 noon until 2.30pm. During the afternoon a light bite menu is served. 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.
The Bistrot menu specialises in Aberdeen Angus steaks from the Borders where traceability and taste is key. Currently, we are offering Feather, Thick Rib and Bullet steaks in the Bistrot with a Bavette cut on the bar menu. 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.
Choose the bar for informal dining, open from 12 noon until late serving 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!
Copyright © Buccleuch Arms. All Rights Reserved | Website by FullScreen