5-stars from scottish field
We were thrilled to receive a 5-star review in Scottish Field’s August issue. Their ‘mystery diner’ visited Errington’s Barn for lunch and described it as “a wonderful lunching venue which encapsulates all that is best about modern Scottish cuisine.” From the crepes at the take-away shed to Ed’s hand-rolled pasta and our farmhouse cheeses, he captured exactly what we set out to create: thoughtful, seasonal food in a beautiful rural setting. You can read the full review below.
BIGGAR IS BETTER
The Mystery Diner comes across a wonderful lunching venue which encapsulates all that is best about modern Scottish cuisine
As previously mentioned, I like surprises - and few meals have come as more of an eye-opener than lunch at the wonderful Errington's Barn.
Many years ago, I lived nearby and it was a culinary desert. Nothing much has changed, so I didn't have high hopes for my visit. Errington's Barn is an offshoot of Errington Cheese, which is run from their nearby farm by Selina and Andrew Cairns after being started by Selina's father Humphrey Errington in 1985.
Trading since last September at what used to be the Big Red Barn, it is a sprawling collection of barns, huts and a conservatory on 80 acres of gorgeous woodland on the A701 between Biggar and West Linton, where it meets the AzzI west of Peebles. Just half an hour south of Edinburgh, it's fantastically accessible and is the perfect place to walk the dog and to refuel at the lovely cafe and deli at the heart of the site.
On a sunny day almost 100 people can eat at Errington's Barn. The Larch Room, a dog-friendly lean-to with a wood-burning stove, seats 15 people, while 30 more can sit at big wooden tables outside and eat from a takeaway stall selling home-made crepes, toasties, galettes and home baking, all made with ingredients from the farm.
But it's the 40-cover cafe which is the culinary centre of proceedings, and which was the reason why I loved this place so much. If the on-site butchery, plus the access to lamb, pork, cheese,
- fruit and herbs that all come from the farm are key to its success, so is the savvy recruitment of Ed Murray, formerly of The Gardener's Cottage and Cafe St Honore, as head chef.
Given Murray's provenance, it's no surprise that the food is mind-bogglingly good - it reminded me of the sort of high-quality stop-offs I love to make at favourite places like Errichel in Aberfeldy, Storehouse of Foulis in Dingwall and Corner on the Square in Beauly.
Our starters included a huge portion of rich olive and anchovy tapenade with a half-baguette that Murray had just baked. A shared bowl of panzanella - tomatoes with basil and sourdough croutons - was marvellously refreshing, but best of all was a spectacular tart of nettles and spiced apricots with melting Elrick Log, a beautifully nuanced goats cheese.
The main courses were also made largely with ingredients from the farm. The asparagus risotto with their light Corra Linn sheep's milk cheese was good, but the hand-rolled tagliatelle with home-made minced Italian sausage made from pork butchered on site and served with Corra Linn was worthy of any Italian ristorante.
We finished with four cheeses with home-made oatcakes and bread: Corra Linn with sloe jelly;
Lanark Blue (my favourite) with rhubarb chutney; Blackmount goats cheese with Bergamot lemon marmalade; and a guest cheddar from Lancashire.
Errington's Barn is currently only open for lunch, although there's one supper club a month and plans for more. But if you're passing or fancy a foray into the country from Edinburgh or Glasgow, take my advice and pop in - you won't regret it.
RATING: ★★★★★
