Six sophisticated courses followed, most of them paired down to just three ingredients. Rich and silky cured Highlands red deer took the limelight on a plate where only candied squash and creme fraiche were invited: pickled mackerel, with soft flesh but firm bite, also took centre stage, accompanied by a smooth kohlrabi remoulade and a little bowl of dashi; the natural sweetness of seared local venison was exaggerated by a syrupy jus; and locally picked berries triumphed in a cold soup for dessert, with only shards of crumbly shortbread for company.
This is thoughtful, precise cooking...
Olive Magazine, October 2015
Focus on quality, attention to detail and the desire to provide the utmost in customer service that now exemplifies the Horseshoe Restaurant with Rooms. Read the full review here
Sloan Magazine - October 2014
About as good as it gets.
LIttle Red (Virgin Airways) - November 2014
Friendly service and lovely rooms at Scotland’s rural Horseshoe restaurant with rooms
Heart London Magazine - December 2014
A Scottish Holiday - Stylish Venues
The menu changes every day, depending on what’s handpicked by head chef Alistair Craig. We dine on roast partridge with beer-pickled onions and black pudding, grilled scallops with butternut squash and fennel, lamb rump with caponata, and roast venison haunch with quince, mashed potato and black kale.Despite their artful presentation, the dishes are fairly uncomplicated, allowing the freshness of the local ingredients to shine. And nowhere is that more present than in our dessert, a generous selection of four local cheeses with varying degrees of firmness and flavour. After dinner, we walk a few minutes through the misty night to our room, and wonder what delicious creations will await for breakfast.
Fajo Magazine (Canada) - November 2014
"We were treated to a procession of food as epicurean jewellery, exquisitely cooked and presented."
Cheshire Life - May 2014
"This is not the sort of place where you feel compelled to speak in hushed tones..."
Scotland Outdoors - May 2014
"An elegant but friendly establishment serving Michelin-quality food and wine."
The Arbuturian - March 2014
"We both ordered sixty-day aged sirloin steak with braised cheek, smoked mash potato, spinach and shallots - well, who wouldn't? The tenderness of the meat was incredible."
The Sun - February 8th 2014
"This restaurant has surpassed itself with the arrival of Alistair Craig as head chef"
Stevensons Good Hotel and Food Book 2014
"The Horseshoe Inn really is the perfect place for the right balance of luxury and home comfort and we’ll definitely be back for another girls’ weekend away."
Press & Journal Aberdeen - 31st October 2013
"A delightful restaurant with rooms, right on the Scottish Borders, this will appeal to foodies looking for a winter break. "
The Times - 26th October 2013
"Not only was it some of the best food we have ever tasted, but the service was second to none."
The Evening Times - 12th September 2013
Service was excellent, waiting staff discreetly attentive. All in all, a lovely foodie experience.”