The Caddy Mann Restaurant

03/06/2026

Hare Agnolotti

A decadent Northern Italian pasta dish with a Borders twist, featuring slow-braised wild Northumberland brown hare and house-cured roe deer pancetta, folded into delicate parcels of fresh egg pasta. Served with braised cavolo nero and sweet, creamy borlotti beans, all finished in a rich red wine reduction. Deeply savoury, richly indulgent and full of local character, this elegant starter is currently featured on the menu at The Caddy Mann Restaurant.

18/05/2026

Venison heart. Not easy to get hold of, but incredibly lean, tender and packed with rich, earthy flavour.

We gently smoke the hearts and pair them with a warm salad of sweet beetroot, black pudding and a seared breast of wild local wood pigeon — a dish that celebrates the very best of local game and seasonal produce.

A true taste of the Borders at The Caddy Mann Restaurant.

04/05/2026

“Steak & Ale” - a cheeky wee starter of stout braised ox cheek with celeriac cream & pickled shallots

04/05/2026

24/04/2026

Couple of dishes from this weekend’s menu.
- Smoked haddock, wild garlic risotto & prosecco.
- Duck, parsnip, blood orange, beetroot & Elderberry.
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☎️ 01835 850787

15/04/2026

Hanna’s White Chocolate Easter Egg Cheesecake was a big hit over the holidays.
The blueberry compote was the perfect combination of sweetness and sharp to complement the rich creamy chocolate.

14/04/2026

K.F.P. - Korean fried pheasant.
Buttermilk fried pheasant breast, Asian slaw, and a sticky Korean BBQ sauce made with over 30 ingredients slowly simmered for 8hrs to produce a delicious rich, sweet and spicy glaze.

13/04/2026

World class ingredients right on our doorstep.
We can tell you the farm, the farmer & probably the field. Pasture to Plate dining.
You won’t find this quality & provenance in the supermarkets or trade wholesale, so support local & shop local. The best in the world is right here on your doorstep, why settle for less.
Briggsy's Quality Butchers - Caddy Mann - Willowford Beef - Neil Gibson

06/04/2026

A simple yet stunningly tasty glazed lemon tart with raspberry & meringue, by our chef Hanna.
A sell out dish on last weekends menu.

04/04/2026

Slow cooker beef short-rib cottage pie topped with a rich roasted bone marrow mash. Very tasty and on the menu this weekend 😁