We’re incredibly proud of our Head Chef, Connor Wilson, who was honoured with a ‘Rising Star’ award at the 2025 National Restaurant Awards in London. The ceremony, held at Borough … Read more →
We are celebrating Burns night in true style; it will be one muckle shindig. Music, Poetry, Bagpipes and a traditional Scottish menu….Canapes, Cullen Skink Soup, followed by Freshly prepared Haggis … Read more →
Our gift vouchers are the perfect gift, even for those who are tricky to buy for. They are available to post or email. They can be redeemed against meals, stays, … Read more →
We are flattered and delighted to be included in the Financial Times’ Room at the Inn’ article where they reveal their twelve best British pubs for a winter weekend break. … Read more →
Indulge your Valentine at The Kirkstyle and let them know how much you care. Enjoy Connor’s delicious ten course tasting menu with an optional wine flight and glass of fizz … Read more →
Great review in the The National Geographic Traveller UK and we are very proud to be in such great company once again. To take a look please click here.
We are over the moon to be included in The Times ’23 Cosy Pubs for Autumn’ line up, with such a flattering write up too. To take a look, please … Read more →
How chuffed are we to be amongst such great company in this wonderful article by The Week. The selection is from across the globe…. Italy, France, Menorca, Iceland, Kenya, Peru … Read more →
In series eleven of The Story Behind the Dish Connor presents his take on a Waldolf Salad using Darling Blue Cheese, pickled and roasted Walnuts, Braised Celery with Fennel Pollen. … Read more →
Top chefs and industry experts revealed the definitive list of cosy retreats, little-known gems and the best food and drink in every part of the UK in The Daily Mail … Read more →
We are very proud of our review in The Times, some great scores. A big thanks to Sean Newsom for visiting us and for such a glowing round-up. Thank you … Read more →
Series ten of The Story Behind the Dish brings us Connor’s delicious Raspberry and Sheep’s Yogurt Mousse featuring raspberries jelly and crisps and a raspberry soup made with honey from … Read more →