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More Accommodation in Peebles
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: BreakfastDouble: £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)
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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