Windyhill is a simple elegant venue where guests are made to feel comfortable from the minute they enter its interior which features uniquely arranged tables. The restaurant's style is modern, traditional dishes with a lighter and less rich approach influenced by Scottish ingredients and flavours.

Start with hornig of "West Calder haggis" and spring onion fritters with root vegetable puree and mustard sauce and slow cooked pork belly with Stornaway black pudding. For main course you could try free range Cajun chicken breast with char-grilled vegetables and tomato salsa, ragout of "Western Isles salmon", cod, prawn and potato's with herb white wine sauce, and roast rump of lamb with sweet potato champ. Baked cherry cheesecake with cherry compote and steamed apple and sultana pudding with maple walnut ice-cream can bring the gastronomic adventure to a sweet finish.

The wines paired with the food consist of some unusual numbers from the New World.