Deliciously natural Borders cooking in charming Moffat

For starters
The hills really are rolling hills around the Borders town of Moffat – it’s a lovely area and extremely handy for not just the Border counties but also Dumfries & Galloway with all its attractions: natural good food production is amongst the local strengths. And the arterial M74 between Scotland and the south runs just a few miles past Moffat so it’s an ideal and pleasant stopping-off point or base. The Annandale Arms – classic façade with the flags out – is right in the midst of things in the wide High Street. Parking is a cinch; the famous Moffat Ram is almost keekin’ in the windows.

The main event
In the hotel's foyer it’s a bit old-fashioned but nice and Scottish with oak panelling, touches of tartan and even an old suit of armour standing guard. Food is served in the bar and in the restaurant which is a traditional room: green walls hung with local scenes and comfortable, elegant seating. The cooking is led by Margaret Tweedie and she’s a lady of discernment – food matters to both her and husband Simon, who generally does the restaurant host bit (rather well), and the wine, though they have some friendly staff to assist, including a very cheery, kindly manageress. 

Dish it up… The 3-course dinner menu includes a tasty canapé, or go à la carte. Ingredients throughout are fresh, many local / 'real'; the kitchen’s own smoked salmon is a delight to start; Cullen Skink a treat. We’ve enjoyed peerlessly flavoursome Glenkens Organic Lamb. Up for beef? Try the Highland Melt, a char-grilled 8oz Buccleuch steak with creamy garlic mushrooms, melting blue Cambozola atop. Roast Loin of Venison on Red Cabbage with Black Pudding Mash and Red Wine Jus: prime pink, packed with natural tastes, gorgeous. Vegetarian? Italian Plait is roast Mediterranean vegetables topped with Ricotta cheese and asparagus spears in puff pastry parcel. Desserts are largely home-made (someone here knows how to bake) with the trad Scots Marmalade Pudding being bang-on. The owners have class, so the cheeses are well-selected, in good condition. It always follows.

Asides and tips
Eat informally in the bar: light lunch, snacks all day, full dinner menu in a casual setting. Not to mention 50 malt whiskies. Homemade Steak & Stout Pie is delicious, or go for a pasta dish. The à la carte dinner menu offers around 5 options per course and is about £25-27ish. Simon is interested in wine, and the hotel does get country sportsmen in, so the wine list is a cut above. Bedrooms range from utterly contemporary affairs with great bathrooms (room 204 has a double shower) to classic garden level rooms facing the courtyard at the rear. Breakfast is done nicely; excellent porridge.

Sweet?
‘The secret is in the source’ is a motto used by the hotel to promote its food and the sourcing here is done judiciously. Some of the ingredients are not less than the best of kind we know of. The owners (who really do know about good food) have worked away quietly over the years and have enhanced their hotel considerably. We’re in no doubt that the food here makes the Annandale Arms something of an unsung Borders champion. And Moffat, with its independent shops and country 'air', has an apt civic slogan: Better For Being There.