As we are situated some seven miles outside Jedburgh we offer our guests a three course evening meal, including coffee or tea and a complimentary nip of whisky or cream liqueur. Dinners   are served in our romantic minstrel gallery dining area which we have created on the mezzanine floor of the school room. Antique furnishings, silver cutlery, crystal glassware and period table linen compliment the setting. Guests who wish to have dinner on the day of arrival are asked to contact us in the morning or early afternoon in order to discuss the menu options.

Our dining area featuring the antique furniture and the table setting of linen, silver cutlery and crystal glassware.

Our Catering:

Guests are offered a superb range of traditional Scottish cuisine such as local venison (when available), salmon or Border lamb. Catering for any special diet or food allergies is also available by prior arrangement.

A sample from our range of dinner menus and the current breakfast menu are shown on the next page.

Our large farm-style kitchen breakfast area with a connoisseur's collection of kitchenalia.

Breakfasts are served in our farmhouse style kitchen seated around our large beech wood table.

The Aga-Rayburn range, the period furniture and the large collection of kitchenalia creates a warm and informal atmosphere where guests can enjoy a wide choice of items from the breakfast menu.

Packed lunches can be prepared on request to suit your requirements and, for guests who are returning to the School House that evening, we offer the use of our picnic basket and thermos flasks.

Scottish food is known throughout the world and here in the Borders we have a wealth of local producers from whom we source our supplies. Knowing the sources of our food and being able to pass such information to our guests is all important.

Our menus reflect the seasonal changes that these local sources can provide.

Particular favourites of our guests are:-

           The pin-head oats used for the porridge, from Hoggarths Mill in Kelso.

           The championship winning sausages, bacon and black pudding, from the            butchery in St. Boswells.

           The freshly smoked haddock, from Collins in Eyemouth.

           The smoked salmon, from the Teviot Smokery.

           The seasonal fruits, picked at the Border Berries farm outside St Boswells.

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