The Caddy Mann Restaurant

21/08/2026

Look what’s just arrived from thebordersdistillery …. .
Entirety distilled in Hawick & limited to only 750 bottles. A great addition to our collection.

17/08/2026

Local Borders Grouse now on the menu & proving very popular. A lovely little starter of seared grouse breast, confit leg, bread sauce, game chips, rainbow chard, smoked venison pancetta & port jus

18/07/2026

Very friendly dog found on main road.
Looks like it’s had a good hurl around the woods nearby. Please get in touch 01835850787


UPDATE OWNER FOUND. THANK YOU ALL FOR SHARING.

03/07/2026

What a great day. Thanks for the invite and for the chance to showcase the Scottish Borders at this years with and at Scone Palace, Perth.
We will be back open on Thursday

19/06/2026

Persian Venison Kofta on Flatbread
with Beetroot Hummus & Sabzi Khordan (Fresh Herb Salad)

A vibrant, healthy and refreshing dish where East meets West, combining the finest wild local venison with fragrant Persian spices. Tender, flame-grilled venison kofta are served on warm flatbread alongside earthy beetroot hummus and a bright sabzi khordan herb salad, creating a perfect balance of richness, freshness and spice.

See this dish being prepared live at the Scottish Game Fair in Perth, where we’ll be showcasing it in the cookery theatre and demonstrating how simple ingredients can be transformed into something truly memorable.

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.
📧 caddymann.com
☎️ 01835 850787