Cairndale is an up-dated Victorian hotel that does good business with its conference and leisure facilities and seems to have a liking for nuggets of Scottish history. The main restaurant takes its name from the cross-border cattle and sheep rustlers (reivers) who wreaked havoc between Scots clans and English families up to the seventeenth century.
Lots of influences surface on the menu, from pan-fried chicken and haggis terrine with 'clapshot' and whisky sauce to Isle of Skye scallops with cauliflower pannacotta and local black pudding or sugar-glazed breast of Barbary duck with peppered couscous and a sauce of sweet oranges and Jack Daniels.
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