The Hotel is situated in the very heart of the Scottish Borders and we are justifiably proud of what the area has to offer in terms of food produce. It would be remiss of us not to make full use of the wonderful produce available, whether from our coastal waters to the east, the fertile Tweed Valley or the high tops of the Lammermuirs to the north and the Cheviots to the south. As a result our food offering is all about local produce and our menus are driven by what is available and fresh on the day. Many of the vegetables and herbs come straight from our Walled Garden and our chefs like nothing more than foraging for what is available in the nearby woods and hedgerows.
Our Chefs are led by the talented Peter Snelgar whose efforts have been recognised with a Medaille d'or at the Scottish Hotel Awards.
The 'Abbey Bistro' is open seven days a week, serving freshly prepared dishes from 12 noon to 9 pm. The dishes are exciting and innovative and well suited to guests where time is a little more limited or who prefer more informal surroundings.
One of the highlights of a Dryburgh visit has to be Afternoon Tea which is served each day in the Abbey Lounge. We have an excellent Pastry Chef and most choices are either freshly baked in the kitchen or sourced locally. A treat not to be missed.
From 7pm each evening dinner is also served in the Tweed Restaurant. The Restaurant makes full use of fresh local produce.
We have a selection of rooms where Private Dining is available. Parties can chose to eat from the Restaurant or Bistro menus or indeed construct their own menus in advance discussion with the Restaurant Manager. This facility is very popular for family occasions and with groups of sportsmen after a day spent outdoors.