The Cobbles

A 19th Century Coaching Inn with attractive flower boxes, set just off the Kelso Town Square.

The Cobbles is a well-established, award-winning pub restaurant that serves an eclectic mix of British gastro-pub classics, Pacific Rim and modern European cuisine. The Cobbles Inn features varied Lunch and Bar menus and a frequently changing one AA Rosette Dining menu (available Tuesday to Saturday nights).

Also a competitively priced menu with traditional roasts and more culinary delights is on offer on Sundays. All menus utilise the finest local produce and seasonal ingredients, all dietary requirements are catered for, and special requests will always be considered.

With character and atmosphere in abundance, a roaring log fire in winter, fantastic food, single malt whiskies, continental lager, and of course locally brewed craft beers from Tempest Brewing Co, Kelso, The Cobbles is a great place to meet for a drink and the ideal venue for any party booking for a relaxed gastro-pub lunch, an evening meal or a special dining occasion.

There is a tastefully refurbished upstairs Dining / Function which is the perfect venue for private dining, small wedding receptions, anniversaries and funeral teas etc.

Every Friday night the Kelso Folk and Live Music Club meets here for their weekly jam session so come on down and either take part or simply enjoy the tunes!

What ever your requirements a warm welcome awaits you at The Cobbles in Kelso from hands-on proprietors, Gavin and Annika Meiklejohn, and their friendly staff.

EatScotland Says:

The Cobbles, situated in the heart of the pretty market town of Kelso, has been tastefully modernised, and provides a pleasant venue in which to enjoy many examples of Borders produce, thoughtfully and well presented by the proprietors. The food , whether you choose the formal or informal menu, is cooked to a high standard.

Breast of Borders belly pork. Celeriac puree, Stornoway black pudding: ""A colourful presentation of three pieces of golden brown pork, each was sitting on its own spoonful of the puree. A portion of shredded red cabbage gave a vibrant additional splash of colour." "Succulent pork, full of flavour. The puree was smooth, creamy and with good flavour."