Review on Braidwoods
Two small whitewashed cottages out in the sticks provide the setting for one of Scotland's top-notch restaurants. Braidwoods has been going strong for more than a dozen years and continues to have a loyal following, thanks to its wide-ranging modern Scottish food. Husband and wife team, Keith and Nicola Braidwood, have chalked up countless accolades along the way - including a Michelin star.
The couple make good use of the finest local produce for an inventory of dishes full of creative twists and unexpected touches: best end of lamb from a neighbour's farm could be served with a parcel of slow-cooked confit and rosemary essence, for example. Their set menus might begin with pressed mosaic of duck confit and foie gras with a beetroot compote or seared hand-dived Isle of Mull scallops on a fragrant cardamom, lentil, tomato and coriander sauce, ahead of baked fillet of west coast turbot on a smoked salmon risotto with Avruga sauce or roast boneless quail stuffed with black pudding on Savoy cabbage with smoked bacon and thyme sauce.
Proceedings conclude in style with desserts like a sesame biscuit cup of Scottish raspberries and homemade ice cream or a chocolate truffle terrine with Grand Marnier sauce; it's also worth exploring the array of British cheeses from Iain Mellis. The wine list is an impressive slate fronted by top names from the French regions, with plenty of half bottles on show.
Braidwoods is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern Scottish
Chef
Keith and Nicola Braidwood
Restaurant Opening Times
Lunch: 12.00 - 1.30pm Wed-Sun
Dinner: 7.00 - 9.00pm Wed-Sat
Accepted credit cards
Visa, Master Card, American Express