Head Chef Gordon Campbell prides himself on using only the very best in locally sourced produce to complement his style of traditional food with a modern twist to the Roxburghe Hotel.
Using locally produced game, beef, lamb and other foods and herbs from the Estate and the Borders, food at the Roxburghe Hotel is something truly special. With his passion for seasonal and locally sourced produce playing a strong part when sourcing food for the restaurant, he makes sure to know everything about the Scottish Border region to provide superb dishes for guests dining in the two AA rosettes restaurant.
The team in the kitchen create delicious dishes with Gordon leading the way with his love of cooking, attention to detail, ingredients and imagination providing the restaurant with a vibrant menu selection.
Gordon and the team look forward to welcoming you and experiencing the hospitality of the Roxburghe Hotel.