Estate to plate: SCHLOSS Roxburghe adds new six-course tasting menu to its ‘Scottish bistronomy’ culinary offering

SCHLOSS Roxburghe, a beautiful historic manor house set in the elegant countryside of the Scottish Borders, has expanded its culinary offering this summer. Fine dining restaurant Sunlaws is now offering a new à la carte and six-course tasting menu (£95pp) – with as many of the ingredients possible sourced from the hotel’s 300-acre estate.

SCHLOSS Roxburghe’s expansive kitchen garden and fishing grounds give the hotel ample opportunity to create a sustainable ‘estate-to-plate’ menu that diners will love, with ingredients that cannot be grown or caught on site sourced from Scottish producers wherever possible.

The new menus include dishes such as:

• Cod Brandade with cod caught in Eyemouth, 30 miles from the Estate
• Dry-aged Wagyu Tartare with Lindisfarne oysters caught locally and caviar sourced from Exmoor Caviar, the UK’s first sturgeon caviar farm
• Scottish vension with black truffle, white turnip, kale, and the Chef’s pineapple weed gin jus grown on the Estate
• Native Lobster caught off the West Coast of Scotland served with Heritage Squash, Orange, and Bisque
• Hebridean blue cheese served with fig

Sunlaws restaurant is open Wednesday to Sunday, 6pm to 8.30pm, but hotel guests can also enjoy all-day dining at Charlie’s, the hotel’s ‘Scottish Bistronomy’ restaurant that effortlessly fuses French and Scottish cuisine. Guests can enjoy everything from Balvenie smoked salmon and Katy Roger’s Crowdie (a traditional Scottish soft cheese), to wood pigeon with celeriac, apple, date, and hazelnut.

With other dining options also including a traditional Afternoon Tea in the Drawing Room with some Scottish twists (haggis bonbon, anyone?) and a range of local whiskies and gins at Bar 1745, there’s no better way to taste the best the Scottish Borders has to offer than a foodie break at SCHLOSS Roxburghe.