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 restaurant has recently had a complete make over. Gone are the linen table clothes to be replaced by polished wood tops on brushed steel pedestals. The overall decoration is a modish plum and rich chocolate that gently alludes to the flavoursome menu. The atmosphere is relaxed and agreeable.”
Annandale Arms Cranachan recipe
(published in Essentially Catering magazine)
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;”
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).
Typical Dinner Menu
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
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
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
Scots Marmalade Pudding
Selection of puddings or Scottish cheese board
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
Humphrey Errington’s Lanark Blue
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.”
“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.