The story
1610 by Fraser Cameron serves modern British cuisine in Dumfries inside the restored Globe Inn. Head Chef Fraser Cameron trained under Michelin icon Andrew Fairlie and previously held sous positions at Restaurant 21212 and The Honours. He sources meat and vegetables directly from South of Scotland farms and the estate kitchen garden. This strict attention to regional supply chains secured the kitchen its second AA Rosette last season.
Reviewers consistently highlight the venison carpaccio, which uses dark chocolate to temper the wild game flavour. Slow roasted ox cheek rests on a smooth buttery pomme puree that breaks down easily with a fork. The kitchen also executes heavier comfort staples with precision, including a slow cooked rib of beef paired with dauphinoise potatoes. A structured toffee apple trifle usually finishes the course progression.
Dark timber panelling and Tam o’Shanter stained glass surround the tables where Robert Burns once gathered. The building maintains its eighteenth century character while hosting a contemporary menu. Guests can navigate a list of over one hundred fifty single cask malts or request the Burns cocktail made with Man O’Words whisky. Local real ales and a curated wine selection complement the British food programme.
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