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The Restaurant at the Annandale Arms is open to both residents and non-residents. The place to eat in Moffat….

Undiscovered Scotland Dining Review

“Stylish modern and chic with a Scottish flavour,…The atmosphere is relaxed and agreeable.”

 

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Annandale Arms Cranachan recipe

(published in Essentially Catering magazine)

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A large selection of home produced items can be found on the menu throughout the year subject to seasonal changes.

Besides the a la carte menu there are daily special offers. Do try the Annandale’s very own Moffat Munchie.

“Frae morn to een it’s nought but toiling,
At baking, roasting,frying, boiling;”
Burns

The Restaurant

The secret is in the source.

Over the last seventeen years professional relationships have been nutured between the Annandale kitchen and our local Scottish suppliers. Great care has been taken to find just the right quality whether it be for wild Scottish salmon, scallops, organic lamb or well hung beef. In summer we grow our own vegetables. We aim to be self sufficient in lettuces during July and August, as well as courgettes,rhubarb and a number of herbs.

Our beef is traceable from farm to mouth. Source codes are checked and recorded. Our rib roasts are famous among the sporting community.

An example of a dinner menu if you book dinner bed and breakfast. (The menu changes from day to day).

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Typical Dinner Menu

Cullen Skink

monk fish thermidor flaked monkfish in a shallot,white wine,tarragon and cream

seared west coast scallops with lardons of smoked bacon and horseradish cream

pan-fried pigeon breast set on grilled stornoway black pudding and a tattie scone with a sloe berry sauce

Solway smokie

fingers of whole meal bread topped with our own smoked salmon pate slices of locally smoked salmon, red onion and caper salsa and balsamic viniagrette

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roast chump of dumfriesshire lamb set on honey and cumin roast carrots and parsnips with a rich lamb jus

steak au poivre

char-grilled 8oz prime Scotch sirloin with a cream pepper sauce

roast loin of venison set on braised red cabbage with black pudding mash and red wine jus

Wild Solway salmon on Solway samphire with brown shrimps in a lemon and chive butter

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Scots Marmalade Pudding

Selection of puddings or Scottish cheese board

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Our chefs are very enthusiastic on home baking, making various craft breads, bread rolls,sour doughs and seeded loaves, as well as traditional sponge cakes and scones. Freshly baked bread is available daily.

We have a well stocked cellar with a good selection of wines at very reasonable prices from all over the world.

Typical Scottish cheese board at the Annandale consists of:

Loch Arthur Creamery Criffel Cheese from Beeswing Dumfries

Highland Fine Cheeses Rory Stone’s Strathdon Blue from Tain

Lochaber Smoked Cheese Simon Macdonald’s Glenuig Smokehouse

Caboc

Humphrey Errington’s Lanark Blue

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BBC Country File Magazine

“However, it’s the Annandale Arms which has won a number of awards for its food, including a Good Food prize, and boasts mouth-watering dishes based around locally sourced Scotch beef, wild salmon, scallops and lamb.”

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Rosette

(2009/10/11/12/13)

“Real and local food award 2013”

“Real and local food Gold Medal 2012”

“Real and Local Food Gold Medal Winner 2011”

“Real and local Food Gold medal winner 2010”

 

Foodstars: 4 = Excellent

Game-to-eat Restaurant of the Month 

 

Food Review Scotland 2009 Four stars

“We have just been to stay and were most impressed by the food, especially superb chargrilled organic lamb and steaks and delicious homemade puddings. More soon when we upload the full review text….. Hotel Review Scotland

“The menu is a careful balance of traditional Scottish and international recipes, using the best of local produce served in a relaxed and informal atmosphere. Scotch beef, game and wild salmon are found at the forefront but for a more rustic option try the the steak stout and mushroom pie served with hand cut potato chips”.

Les Routiers Gold Key Award

Scotland’s Hotel Review Award 2008

Dumfries and Galloway Standard

The Restaurant Magazine voted among the Best of the rest in the Game-to-Eat competition for stuffed loin of red deer venison in a red wine jus.