Sutherland Restaurant

The story

Sutherland Restaurant, Peebles: Award-Winning Modern British Cuisine

The Kitchen and Local Sourcing

Sutherland Restaurant in Peebles anchors its menu around ingredients harvested from the estate gardens and nearby Tweed Valley farms. Head Chef Iain Gourlay applies careful techniques to highlight these regional products, establishing a clear direction for Modern British cuisine at the venue. The kitchen prepares seasonal vegetables and meats with precision, ensuring textures remain intact until plating. That consistent standard contributed to the kitchen earning two AA Rosettes for culinary excellence.

Standout Dishes and Tasting Menus

Guests can navigate a five or seven course tasting menu that showcases seasonal selections across both lunch and dinner services. The Sunday roast remains a central feature, with Tweed Valley beef carved tableside alongside honey roasted root vegetables and goose fat potatoes. A nine course Gourmet Sunday option expands the experience further, introducing matched wines and an opening glass of Joseph Perrier champagne. Vegetarian and vegan alternatives are prepared alongside these main offerings.

The Dining Room and Estate Setting

The restaurant occupies a space shaped during a major refurbishment that preserved the original 1863 architecture by Scottish architect David Bryce. Log fires warm the lounges while large windows frame panoramic views of the surrounding countryside. This quiet backdrop supports the front of house team as they maintain traditional fine dining standards throughout the evening. The estate grounds also host croquet lawns and a nature trail for guests exploring the wider property.