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This grandly appointed restaurant with rooms, some 20 minutes west of Edinburgh, is made up of a cluster of old farm buildings, some dating back to the time of Mary, Queen of Scots, to which a
modern wing of smart bedrooms has been added. Clive Davidson’s menu has changed little over the years, being dedicated mainly to beef: brilliantly flavoured, aged Aberdeen Angus is served in a
variety of cuts – sirloin, rib-eye, porterhouse, popeseye or chateaubriand – all prepared to order on a specially designed char-grill & served with a choice of sauces. Starters celebrate more
of Scotland’s finest produce, such as Loch Gruinart oysters, fresh lobster & hot-smoked salmon. There’s also an impressive, if pricey, wine list. The no-bookings Chop & Ale House across a
converted farmyard from the main restaurant is a more casual operation, offering thick Aberdeen Angus burgers, steaks, tender lamb chops & fish & chips.
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