Locally sourced fresh produce from hand picked suppliers,
throughout the changing seasons

book a table on: 01896 823 217

to book a table call:

01896 823 217

deliciously local

The provenance of our food is of enormous importance to us and we are absolutely committed to delivering menus that are as seasonal and local as they can be.

Seasons menus always feature carefully sourced local produce from hand picked local suppliers meaning that they genuinely reflect what is available throughout the changing seasons. We are passionate about good food and have the ability to provide winning menus which always feature delicious seasonal ingredients. This extends to Roger curing his own meats and making all his own breads, pickles and jams from scratch.

We really are full of local flavour.

what's fresh?


An apple a day

Don’t worry we aren’t talking about those ubiquitous little fruit named gadgets that most of us now use on a daily basis. Instead we are getting back to basics and talking about the sweet, crunchy and pomaceous fruit that is the apple.

Did you know that more than 2,300 varieties of apples have been bred in Britain alone and if you were to eat an apple a day, it would take you more than six years to eat one of each kind!

Apples actually belong to the Rose family of plants and are joined in that family by a wide range of other popular fruits including apricots, plums, cherries, peaches, pears and even raspberries.

Of the 2,300 kinds of apples which have been bred in Britain, each …


Food Heroes

In this article Roger introduces us to some of his food heroes from the Borders and Scotland.

I love using local ingredients sourced from local folk in the Borders as well as from trusted suppliers in other parts of Scotland. I firmly believe that this absolute provenance translates into greater depth of flavour, meaning truly seasonal local food which always delivers on the plate. Here are some of my own food heroes which always have a starring role on the menus here at Seasons.

Stichill Jerseys, near Kelso


Roast Mallard with apples and sloe gin

If you found Wild Duck a bit fishy try Mallard. It rarely strays from its pond eating mainly the farmers grain. It’s lazier lifestyle means you get a little fat to keep it juicy and because you know what they have eaten they are truly flavourful.

We will have Mallard on the menu in October. Sourced locally from Johnny at Burnside Farm Foods. Val, our forager from Gattonside picks sloes from hedgerows which we steep in Edinburgh gin.

Serves 4
2 Mallard
Onion unpeeled
Bunch of thyme
Butter approx. 50g
10 juniper berries, sea salt and peppercorns crushed glass of sloe gin sea salt and pepper
4 small app…


You shall have a fishy on a little dishy………..

We absolutely love fish and seafood and are passionate about including it on our menus at Seasons as much as we can.
Fresh lobster at Seasons, Gattonside
The most exciting thing about cooking and eating fish and seafood is using it when it’s in abundance and in season. This is not only better for ensuring healthy fish stocks it is also a much cheaper time to buy it too!

As well as being totally delicious, fish and seafood are low in calories, high in protein and very rich in vitamins, minerals and nat…


Harvest Moon

This month Roger takes a look at one of his most favourite seasons.

With summer nearly over for another year, there’s still plenty to look forward to as we slip into early autumn. As we enjoy this lovely time of year in between summer and autumn and say goodbye to the last of the summer berries and salad crops, it’s time to look forward to a beautiful new season that is packed with flavour and choice.

And my word, Autumn certainly doesn’t disappoint on the food front, just take a look at the wonderful ingredients that are at their most plentiful and best during September. There is an absolute abundance of wonderful British produce to look forward to and the autumn ha…


Virtuous Venison

In a previous life, Bea and I were proud to own a venison business ‘Wild Venison’ near Fort William, therefore it will come as no surprise to you that we are keen to use this wonderful, delicious and healthy meat whenever we can here at Seasons.

And as loyal supporters of good quality Scottish venison, we thought it would be interesting to take a closer look at the facts about this superb product along with tips about how to cook and prepare it.

Venison is the name given to any of the species of deer which are sold as meat here in the UK. This lean, red meat is low in fat and full of flavour and has become increasingly popular and widely available. Deer can be categorised as wild d…


Putting Borders Food and Drink on the Map

As a restaurant which is passionate about using local food and drink, we are really proud to play an active role in the Scottish Borders Food and Drink network.

‘Passionate about local food’ very succinctly sums up the ethos of Scottish Borders Food and Drink and the shared values of this collaborative group of food producers and suppliers completely match our own. The provenance of our food is immensely important to us and our menus always feature delicious produce from handpicked local suppliers, that is why we are keen to use, recommend and support fellow food suppliers and producers as much as we c…


Whats in Season this July

Sea Trout.. with samphire and crab
Courgettes, peas, runner beans, broad beans , beetroot, spinach and chard
Herbs from our garden – and see our window boxes and herb box at the front door
Strawberries, raspberries, Logan berries, blackberries from Border Berries
Lamb from Huntington Farm
Fennel..lovely with chicken or fish
Scallops..with Martins black pudding and bacon
Elderflower..great to make cordial or infused t…


Strawberry Fields Forever

At this time of year, it’s absolutely impossible to resist a fresh, juicy strawberry. And since it’s the height of strawberry season, we thought it would be interesting to take a much closer look at this delicious red berry which is the very epitome of British Summer time.

The strawberry or Fragaria to use it’s official scientific name, is one of the most popular berry fruits in the whole world. There are actually more than ten species of Fragaria which differ in flavour, size and texture yet they all have the same characteristic heart shape, red flesh and seeded coat with leafy green caps and stems which adorn their crowns.

But what you might not know is that s…


Anyone for Pimm’s?

As we enjoy these lovely, longer days of summer, we thought we would take a look at what has to be the most quintessential of British summer drinks – Pimm’s.

Of course Pimm’s goes with Wimbledon and the Chelsea Flower Show like strawberries & cream and champagne, but what are the origins of this delicious tawny coloured gin based drink that the British love to enjoy during the Summer months?

It was in the late 1840’s that James Pimm, a farmer’s son from Kent and the landlord of an oyster bar in the City of London, originally invented and marketed the drink as a health tonic. He offered the tonic (a gin based drink containing a secret mixture of herbs and liq…


The herb garden

As you know we are absolutely passionate about using the freshest ingredients in our menus and food doesn’t come any fresher or more delicious than produce that you have grown yourself. As keen gardeners ourselves, we work hard to use as much of our own home grown fruit, vegetables and herbs in our changing menus in the restaurant. In fact we love herbs so much you will even see them growing in our window boxes at Seasons!

There’s nothing quite like the taste of fresh herbs picked fresh from your own garden and they are so easy to grow whether in beds, containers or on windowsills. Many herbs can even be grown all year round – saving you money on expensive supermarket produce and pack…


Whats in Seasons this June

This month fresh in at Seasons

Broad beans…I use with chicken
Surf clams … Great with a sauce and fresh pasta
Sea vegetables…samphire, purslane, beat…fantastic in a sauce with fish
Elderflower… I pick and infuse in the cream for panacotta
Gooseberries.. Will be our crumble with clotted cream this month
Raspberries… I make into jam and serve with our brulled rice pud
Fantastic range of herbs and leaves
Local borders lamb
Mackerel… I cook the fillets with a blow torch with fresh grated horseradish root from our garden,…