The Lodge at Carfraemill

Our Award winning restaurants specialise in "Scottish Home Cooking" using recipes which have been handed down for generations. We come from a tradition of cooking tasty food for those you know and care about.

Our Award winning restaurants specialise in "Scottish Home Cooking" using recipes which have been handed down for generations.  We come from a tradition of cooking tasty food for those you know and care about.  Our fresh ingredients are of the highest quality and are very carefully sourced from Scotland wherever possible.  We are members of "The Borders Food Network", a group of border food producers and food providers who are committed to working together to promote the use of our outstanding local produce.  Our butcher can be seen every week at the local market in St. Boswells buying the very best of borders beef and lamb!  We have abundant sources of fresh pork, game, chicken, eggs, fish, fruit and vegetables, farmhouse cheeses and ice creams.  From 7:30 am until 9 pm everyday, we serve our very popular Jo's kitchen menu.  From 5 pm daily, we also serve our Scottish Borders Bistro Menu.  Healthy options are always available and we are ahppy to cater for special dietary meals.  Check the blackboard for freshly cooked daily specials!

EatScotland Says:

Easily reached from Edinburgh or Newcastle, The Lodge at Carfraemill makes for a welcome break for those travelling the Scottish Borders. A warm, friendly welcome awaits, together with a menu that will leave no one disappointed in the variety and quality on offer. The owner prides herself on the use of fresh, local produce which is used to enhance the quality of the food provided.

Pheasant burger, with haggis mash, and vegetables in a red wine sauce: "A plump burger was served atop the mash, surrounded by the sauce. The selection of vegetables gave this dish plenty of vibrant colour." "This was a well made, firm, and plump burger, made from good quality meat." "The components suited each other. The delicate flavour of the burger was supported by the contrasting richness of the sauce, with the individual tastes of the vegetables standing well on their own."