Hotels in Dumfries
Standing in over four acres of secluded gardens and mature woodland, Trigony started life as the Shooting Lodge for Closeburn Castle. Now home to the Moore family, Trigony combines the welcoming ambience of a country house hotel with the comfort expected of a much loved family home.
Mother and son team Judy and Adam Moore have an stablished reputation for their cuisine and provide guests with a relaxed atmosphere in which they can fully enjoy dining, whether in the restaurant overlooking the gardens or in the cosy bar with its welcoming open fire.
Trigony is surrounded by beautiful countryside and makes an ideal base to explore South West Scotland. Offering guests a choice of holiday pursuits including Loch & River fishing, golf, Walking, Cycling & Pony Trekking. All of which the hotel can arrange in advance.
Nearest Train Station: Dumfries
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Ratings/Awards: STB 4 Star
Number of Rooms: 8
Number Ensuite: 8
Price per PersonPrice Includes: Breakfast & VAT
Double: £50 - £75
Twin: £50 - £75
Single: From £80
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Name: Dining Room
Cuisine: Organic Rustic British & Mediterranean
Chef: Adam Moore
For menu click here
Cock-a-Leekie Soup .
Salt Cod Fritters with A Sweet Red Pepper Sauce
.Warm Crispy Duck Salad with a Roasted Red Onion & Orange Dressing .
Local Smoked Salmon, Artichoke Salad with Dill Caesar Dressing.
.Warm Scottish Goats Cheese & Baked Marinated Aubergine with a Basil & Sun
Dried Tomato Dressing.
.Haggis on Brioche Toast with a Whiskey Mustard Sauce .
.Fresh Solway Scallops on Smoked Haddock Mash with a Chive & White Wine
.Roast Organic Butternut, Tarragon & Mull Cheddar Soufflé .
.Local Dry Cured Venison Ham, Black Pudding & Poached Egg Salad.
Highland Popes Eye Steak with a Rich Red Wine & Shallot Gravy
Half a Roasted Guinea Fowl with a Caramelised Garlic & Lemon Sauce
Fillet of Wild Sea Bass with a light fennel & White Wine Sauce
Loin of organic Tamworth Pork Braised with White Wine & Wild Mushrooms
Roast Loin of local Black Faced Lamb on a Chorizo & Red Pepper Ragout with
a Rosemary Honey Gravy
Escallops of Monkfish with a Tomato & Fresh Herb Dressing
Organic aubergine Stuffed with Tomato, Garlic & Fresh Herbs topped with
Fillet of local Roe Venison on Spiced Red Cabbage with a Port & Walnut Gravy
Cassoulet of Local Pork & Flageolet Beans With Gressingham Duck
Citrus Jelly with Strawberry & Red Wine Sorbet
Organic Rhubarb and Ginger Crumble with Homemade Custard
Sticky Toffee Pudding
Hazelnut Meringue Cake with Apricots Hot Chocolate Sauce & Cream
Home Made Ice Creams & a Dark Chocolate Biscuit
Organic Steamed Chocolate Orange Pudding with Chocolate Sauce
Raspberry, Vanilla & Cinnamon Crème Brûllée
Coffee and homemade Petit fours
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