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THE HORSESHOE RESTAURANT

The Horseshoe Restaurant with Rooms has been reviewed for its inimitable style, its outstanding food and its refreshingly unpretentious yet polished service in The Times, The Scotsman and numerous national and international magazines.

We are recommended by the Michelin Guide, the AA Restaurant Guide and Stevenson's Scotland's Good Hotel and Food Guide. Our Head Chef Alistair Craig was previously Senior Sous Chef at the Michelin starred Montague Arms in Hampshire. Our Sous Chef Darren Miranda was previously Head Chef at Links House, Dornoch and before that Sous Chef at the Michelin starred Boath House.

We have eight en-suite Bedrooms for over-night guests. They are rated 4 Gold Stars by the AA Guide. We are included in The Times newspaper "Britain's 50 Best Winter Weekend" break destinations and are recommended by the 2015 Good Hotel Guide

We are open Wednesday to Sunday for lunch and dinner and for over-night stays Wednesday through to Sunday morning.

We offer a set dinner at £40, an a la carte with a choice usually of four dishes at each course for £50 and a six course tasting menu for £60.Lunch is £25 for three courses and features dishes drawn from the dinner a la carte. (There is also a set lunch for just £19) Menus are written daily. A recent a la carte menu -

Grilled scallop, wild rice, wild garlic, cauliflower

Rabbit ravioli, peas, broad beans, parsley root

Globe artichoke, carrot escabeche, lemon and crab mayonnaise, crab

Jerusalem artichoke soup, morels

 ~~

 Grilled rib of beef, smoked mushroom, grelot onion, potato terrine

Grilled monkfish, John Dory, red snapper, pink fir potato, crab, bouillabaisse sauce, purple sprouting broccoli

 

Roast rump and shoulder of lamb, butternut squash, barley, curly kale

 

Butternut squash and barley orzotto, roast vegetables, wild garlic

 ~~

 Pedro Ximénez parfait, apple, spiced arlette, raisin

 

Sicilian lemon curd, lemon thyme sorbet, shortbread and white chocolate

 

Dark chocolate délice, brownie, barley ice cream

 

Cheese, chutney, date, celery, crackers

We close for staff holidays from the 6th July until 22nd July; re-opening for dinner on 22nd July.