In 2009/2010, proprietors Mark and Linda spent considerable capital on renovating the hotel's bar and restaurant. The result of the million-dollar upgrade was a vibrant, modern facility which provides patrons with an atmosphere and environment sure to impress.
Our restaurant has been extended and now features a conservatory and also an outdoor dining setting for the warmer spring, summer and autumn months. The conservatory can be used as a conference venue for those wishing to impress business clients during the day. It can seat up to 20 people.

The outside deck is a glorious place to soak up some sun, sav and sumptuous food. Diners can choose from Buccleugh's On High's own wine assortment, or alternatively take advantage of the option to buy from our on-premise bottle store and bring their purchase through to the restaurant at no extra charge.

Our head chef Munesh Reddy has been with us for three years. In that time he has built a reputation for quality and presentation

The West Coast has an abundance of high-quality natural fare available regionally from both the land and the sea. Our chefs utilise whitebait, crayfish, venison and fresh turbot to create their mouth-watering fare.

Gluten free and vegetarian options are always available.

The restaurant is open for breakfast from 5.30am-9am Monday-Friday and from 6.30am-10am Saturday and Sunday.

Our lunch menu is available from Labour weekend through until April on Fridays, Saturdays and Sundays from 11am-2pm.

Winter evening meals are available from 5.30pm till 9pm, while in summer ( from Labour weekend), the restaurant is open until 10pm.