HORSESHOE RESTAURANT


‘We give diners the chance to eat al fresco without compromising on the quality of the food’


T


he Horseshoe Restaurant with Rooms at Eddleston, just outside Peebles, has gone through more than a few transformations


in its time. As well as stints as a pub and a tea-room, for many years it was a mechanic’s garage (complete with petrol pump) and, before that, a blacksmith’s forge. In the hands of its current owners for nearly a decade now, the restaurant concentrates these days on doing things on a small scale, but doing them very, very well – it has already been awarded two AA rosettes. Its latest venture offers diners the opportu-


nity to eat al-fresco, without compromising on the quality of the food. Guests can enjoy luxu- rious hilltop or riverside barbecues complete with a chef, waiters and comfortable chairs. Forget paper plates and burnt sausages – the food and wine here is fantastic. It was the Horseshoe’s general manager who


came up with the idea for the barbecue service. Mark Slaney loves the Borders countryside and always heads for the hills on his days off. ‘It’s a no-brainer if the weather is good,’ he explains. His knowledge of the area means that he can recommend the best spots for diners to enjoy an unforgettable meal. ‘I love going out for the day with our chef and a waiter to give our guests a luxurious barbecue experience,’ he says. Head chef Alistair Craig has worked at


the Horseshoe for a year. The Sussex-born chef spent childhood holidays in Scotland and always hankered after a life north of the border. He describes the food at the Horseshoe as ‘simple and stunning’. This style of food translates well to the


barbecue, and keeping it simple means that the fantastic flavours of the key ingredients can really shine through. Using local produce and even growing his own is really important to him. ‘During the summer we grow beetroot and chard and other vegetables in our kitchen garden. Our salmon comes from Mike at the Ettrick Valley smokehouse; it’s the best I’ve tasted, and our guests rave about it.’


Image: The Scottish Field team raise their glasses to fabulous food in the stunning Borders.


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