Review on Trigony House
Trigony started life as a shooting lodge for Closeburn Castle, but these days it is home to the Moore family, who run the place as an amicable country hotel. They offer guests all manner of activities and pursuits, from walking and fishing to vintage car hire and falconry lessons.
Adam Moore's domain is the kitchen and he procures free-range, organic and rare breed meat from local farmers, as well as abundant fish and game plus pickings from the hotel's walled garden.
Local dry-cured venison ham is served with black pudding and poached egg salad, roast loin of Black-faced lamb comes on a chorizo and red pepper ragoût with rosemary and honey gravy, while fillet of wild sea bass is served on a light fennel and white wine sauce.
Haggis on brioche toast with whisky and mustard sauce is a patriotic starter, while desserts could range from organic steamed chocolate and orange pudding with chocolate sauce to citrus jelly with strawberry and red wine sorbet.
Trigony House is also featured in: Michelin GuideRate this Restaurant
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