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Windlestraw Lodge, Peebles, Borders

Windlestraw Lodge
Tweed Valley
Walkerburn

Peebles
Borders

EH43 6AA | View map

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Windlestraw Lodge, a romantic getaway destination, in the heart of the beautiful Border countryside, with outstanding views of Traquair & Elibank forests and over the majestic River Tweed and Tweed Valley.

Now the home of Chef Alan Reid and his wife Julie, who together have combined experience of more than 30 years in the catering and hospitality business.

They look forward to welcoming you to this tranquil oasis which offers superb food, six comfortable en-suite bedrooms, beautiful gardens amidst breathtaking scenery, yet within easy reach of all the major Border towns such as Peebles, Kelso and Melrose.

Details

Ratings/Awards: STB 4 Stars
Number of Rooms: 6
Number Ensuite: 6

Price per Person

Price Includes: Breakfast
Double: £75 - Two night dinner bed & breakfast rate £450 for two
Twin: £75 - Two night dinner bed & breakfast rate £450 for two
Single: £75 - Single occupancy
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Facilities

For menu click here
Parking
Credit Cards Accepted
Open All Year
TV in Rooms

More More Accommodations nearby

Nether Stewarton (3.22 miles)

Eastside Farm (12.90 miles)

Kirkhill Mansion (14.21 miles)

Ivory House (14.26 miles)

Woodlands House Hotel (14.71 miles)

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Sample Menu:


Jerusalem Artichoke Espresso with White Truffle Oil


Timbale of Prawns & Hot Smoked Salmon in Lemon & Fresh Herb Mayonnaise

Fresh Asparagus in a Filo Pastry Parcel
On a light lime and black pepper hollandaise sauce

Windlestraw Terrine with Quail, Duck and Venison
On a warm redcurrant and cranberry syrup

Grilled Scottish Goats Cheese Crotin
On sun blush tomato salad with balsamic dressing


Medallions of Monkfish in a Parmesan Batter
With roasted red pepper & saffron coulis

Fillet of Venison with Girolle mushrooms on a sloe gin and juniper berry sauce

Char-grilled Medallion of Scotch beef fillet
On honey mustard mash with Madeira Sauce

Supreme of free range Guinea Fowl filled with Dunsyre Blue cheese
On a Pear & Cider sauce

Spinach, basil & Pine-nut risotto with parmesan shavings and rocket leaves


Iced Honey & Drambuie Parfait with fresh raspberries

Prune & Armagnac Crème Brulee with shortbread

Fresh Pineapple & Nectarine with stem ginger in a caramel syrup

Scottish Strawberry shortcake with Vanilla Pod Custard

Scottish Cheese plate with home-made oatcakes

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