We select organic rare-breed back bacon that has been dry-cured by hand, piece-by-piece, for 8 days. Similarly, we insist that our organic sausages are hand-made using traditional methods. Both come direct from Peelham Farm in Berwickshire. As for our smoked salmon, we obtain this from a small artisan smokehouse in Dunkeld, Perthshire. We source wild salmon that has been drycured in salt and smoked over whisky barrel chips and oak. We choose quality.

Breakfast
Monday – Friday 7am – 11am
Saturday & Sunday 8am – 12noon