A pleasant and highly regarded former inn in the Scottish Borders that has evolved into its present form with great success under owners, Chris and Jan Winson. In 2006 they were awarded the Best Tastes in the Scottish Borders overall winners gong. Visit Scotland has presented 4 Gold Medallions for outstanding standards in food service and ambience to the Wheatsheaf.

Head Chef John Kerr obtains his fresh seafood from Eyemouth harbour, only twelve miles away, and Scottish borders beef is of the best available. Wild game is often on the menu, and they are members of The Scottish Beef Club.

Dinner could consist of Eyemouth crab, Teviotdale smoked salmon or smoked haddock Scotch egg with curried mango mayonnaise. Look for roast rack of Border lamb with a basil and mustard crust on a rosemary scented sauce, peppered fillet of wild venison, or one of the extra dishes that are always displayed on the blackboard.

No doubt about it the Scots like their puds and sticky ginger and pear pudding is served with hot fudge sauce, though my money would be on the warm apricot and almond tart with cardamom custard.

Standards of comfort are excellent and the wine list fields over 150 selections from an international cast. This is real Scots hospitality at its best.