Review on Cairndale Hotel, Reivers Restaurant
Cairndale is an up-dated Victorian hotel that does good business with its conference and leisure facilities and seems to have a liking for nuggets of Scottish history. The main restaurant takes its name from the cross-border cattle and sheep rustlers (reivers) who wreaked havoc between Scots clans and English families up to the seventeenth century.
Lots of influences surface on the menu, from pan-fried chicken and haggis terrine with 'clapshot' and whisky sauce to Isle of Skye scallops with cauliflower pannacotta and local black pudding or sugar-glazed breast of Barbary duck with peppered couscous and a sauce of sweet oranges and Jack Daniels. Likewise, desserts span everything from traditional raspberry cranachan to iced lemon and lime parfait with Cointreau syrup.
If you fancy something more casual, try Sawney Beans Restaurant (named after Britain's last-known cannibal who lived in a cave in south-west Scotland with his family).
Cairndale Hotel, Reivers Restaurant is also featured in: Michelin Guide, AA Guide
Rate this RestaurantCuisine
Modern Scottish
Chef
Jonathan Brett
Restaurant Opening Times
Dinner: 7.00 - 9.30pm
Accepted credit cards
Visa, Master Card