Braidwoods is run by husband and wife team, Keith and Nicola Braidwood. Both partners are “Master Chefs of Great Britain”.
The restaurant has one Michelin star. The Braidwoods’ careers read like a run-down of Britain’s greatest gastronomic temples, having worked and gained experience in the Peat Inn, the Royal Oak at Yattendon, Murrayshall House and Shieldhill Hotel amongst others.
Nicola is a former Scottish Young Chef of the Year, Keith earned the immensely prestigious Acorn Award in 1993. The awards and plaudits have flowed ever since including a coveted Michelin “star” and the AA “Best Restaurant in Scotland, Year 2000″.
At the heart of their philosophy however, is a devotion to the finest ingredients, mostly sourced locally, and a fantastic respect for the traditions of haute-cuisine: painstaking preparation, freshly made stocks and sauces and terrific attention to detail, as shown in their homemade pastas, breads and chocolates.
The Braidwoods cooking blends this tradition with a creative flare and many modern twists on classic themes. Locally caught seafood and the best Scottish lamb, deer and game-birds are staples of their ever-changing menu, but so are subtle use of more exotic herbs and spices.
We serve Sunday lunch in the winter months from mid September to the end of April.