LUXURY venue, the Roxburghe Hotel in Heiton, near Kelso, will be offering a special Game Season-themed Best of the Borders Estates menu over the next two weeks to mark the start of the game season.
With the season due to start the day after the Glorious 12th , head chef, Neville Merrin, will be personally collecting and preparing the first grouse of the season to celebrate one of the busiest days in the shooting calendar.
As guests arrive, they will find a wax-sealed envelope in their room containing details of the menu on offer and are invited to keep each handmade menu as a memento of their stay at the hotel.
The evening starts with a choice of cocktails made with the Roxburghe Hotel’s homemade elderflower cordial, offering blends with champagne, Glenkinchie whisky and gin.
A fish course of rainbow trout will proceed the Byrecleugh whole roast grouse served with a specially selected glass of Bordeaux Supérieur.
With views across the spreading lawns and a full refurbishment throughout the downstairs, the Roxburghe Hotel is the perfect place to get the grouse season off to a shooting start.
The relaxing surroundings of the hotel create a special ambience, with the best in service, award winning food and specially selected wines.
The Best of the Borders Estates Menu is available from Monday 13 August to Sunday 26 August and costs £57 per person including a cocktail and a glass of wine.
Usually commencing on 12 August, the menu will debut on Grouse 13th, as this year the 12th falls on a Sunday when game-shooting is forbidden by law.
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Contact: Angela Casey / Eleanor Pender
Phone: 01314703400
Email: eleanor.pender@porternovelli.co.uk
Website: http://www.roxburghe.net
