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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?

December

When is a cheese not a cheese? When its Membrillo

If you have made quince jelly people then why don’t you try your hand at making Membrillo, this is a delicious quince fruit cheese that is really popular in Spain where it is paired with their famous sheep’s milk cheese Manchego. And once you have tried Membrillo with Manchego, you probably won’t go back to making quince jelly again!

Membrillo is described as a fruit cheese but it is actually a solid, sliceable preserve and the quince with its beautiful scent and delicate texture, make the most famous one of all. It is easy to make and can be potted in moulds to turn out, slice and enjoy as the perfect accompaniment to cheese.

As you know we love to make the most of the ingredien…

December

Christmas with the Mckie’s

The big day will be here before we know it, so we thought it would be fun to let you know what we will be having for Christmas Dinner at home with the McKie family this year.

Please don’t tell anyone but I must admit that I am not a huge fan of turkey! That’s probably because I have been cooking them for more than a month before Christmas and by the time the 25th December arrives I am very keen to cook something else. So, this year at home we will be having a goose and a ‘three bird roast’ for our family on Christmas Day.

And just in case you are wondering what a Three bird roast is, this is a roast that takes three boned birds that are stuffed…

November

The Self-Preservation Society

Sorry but we just couldn’t resist the Italian Job reference in our title!

Since Autumn is pickling season, this article is actually all about the lovely job of making homemade pickles, chutneys and preserves. This is definitely the right time of year to be making these store cupboard essentials, and as well as being quite delicious and easy to make, they also make the most of a glut of seasonal produce such as courgettes, tomatoes, onions, apples, pears and plums that you might have sitting around.

But you might wonder if it’s worth the bother when you can easily pick up a jar from your local supermarket but once you taste the homemade version you will soo…

November

We love Christmas Pudding

Of course the clue is in the name but Christmas Pudding is the pudding traditionally served as part of the Christmas dinner here in Britain.

The Pudding has its origins in medieval England and is sometimes referred to as ‘plum pudding’, but despite this name, the pudding contains no actual plums due to the pre-Victorian use of the word plums as a term for raisins. The recipe brings together what were expensive or luxurious ingredients but essentially a Christmas Pudding is traditionally made of many types of dried fruits held together by egg and suet, moistened with treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger and other sweet spices that are…

October

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 …

October

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

October

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.

ROAST MALLARD WITH APPLES AND SLOE GIN
Serves 4
2 Mallard
Apple
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…

September

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…

September

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…

August

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…

August

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…

July

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
Greengages
Mackerel
Fennel..lovely with chicken or fish
Asparagus
Cherrys
Tomatoes
Scallops..with Martins black pudding and bacon
Elderflower..great to make cordial or infused t…