The story
Sunlaws Restaurant in Kelso anchors its British cuisine around locally harvested ingredients and sustainably sourced produce. Head chef Dan Ashmore guides a kitchen that prioritises bold flavours over heavy seasoning, letting regional harvests speak for themselves. This disciplined approach earned the establishment a 3 AA Rosette for culinary excellence. Guests can also join rotating collaborations through the venue’s guest chef programme, which has hosted figures like Luke Fearon and James Sharman.
The kitchen adapts British cuisine techniques to seasonal availability rather than fixed recipes, allowing the team to adjust plates as the Scottish Borders harvest shifts. Savoury preparations often highlight robust regional meats and root vegetables, while lighter courses rely on precise technique to balance acidity and texture. A dedicated daily afternoon tea extends this philosophy into the midday hours, offering hand-crafted sweet and savoury delicacies alongside classic tea service.
The venue occupies a straightforward setting in Heiton, keeping the focus squarely on the food and regional connections. The quiet rural landscape provides a calm backdrop for extended meals without distracting from the table. Every element of the service model reflects the same sustainability principles found in the kitchen. The kitchen coordinates closely with local suppliers to ensure every course matches current agricultural cycles.
Recognition
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