Dine at Carfraemill Restaurant

We’ve found some true foodie greats nearby and our restaurant's menus are packed full of flavour thanks to local farmers, craft butchers, farmhouse kitchen creators, artisanal independents and organic producers.

Organic, free-range eggs & amazing ice creams come from Lucy over the hill at Overlangshaw Farm. We also buy ice cream from the award-winning Doddington’s Dairy. We love local cheeses from Stichill Jerseys, Standhill Cheesery and Tombuie Smokehouse.

Farmers in the Borders produce some of the very best of Scottish meat and we’re lucky to be able to serve it. Our butchers provide us with superb local meat, haggis, black pudding & sausages. 

We also buy direct from farms. Organic Lauderdale lamb comes from Hillhouse, a farm right next to Carfraemill, while traditionally cured and organic pork comes from Peelham Farm and pure Aberdeen Angus beef produce from Hardiesmill as well as their wonderful Tombuie charcuterie.

You can’t beat fish freshly landed at Eyemouth. We also source fish that’s been traditionally smoked in Border smokehouses.

Look out for the game that features seasonally on our menus. Wild rabbit is caught on moorland and organic hillsides in the local area, while roe deer, pheasant, grouse and partridge come from Border estates and farms, and sometimes via a local smokehouse.

The Borders is a fertile land: wonderful oats are grown across the area and ours are milled at Hogarths, Kelso. Through the summer we get beautiful red berries grown in the Border sun, and all year round we buy local herbs & veggies.

Marmalades and jams served at Carfraemill are made in the good old fashioned way. They come straight from a farmhouse kitchen a mile or so up the road at Headshaw.