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Errington’s Barn

Borders, Biggar - Scottish - Café & Farm Shop - £

Rustic-chic farm shop café, known for its cheese

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Ed Murray, one of Edinburgh’s field-to-fork pioneers whose communal dining spot the Gardener’s Cottage (RIP) led the way, has taken his 'low food miles' journey one step further, collaborating with a farm in the Scottish Borders to create menus for the rustic-chic farm shop café which opened in 2024.  Taking inspiration from Les Relais Routiers (France’s truck-stop bistros), the menus focus on simple dishes that celebrate the farm’s signature produce – namely, pork and cheese. Inside, there are soaring rafters, while the menu mixes small and large dishes, alongside a set two-course lunch (think celeriac and apple soup followed by Arbroath Smokie risotto). There's also a whole section dedicated to the farm’s sheep and goat’s cheeses: Corra Linn, a hard, raw ewe's cheese served with quince paste; Lanark Blue, semi-soft raw ewe’s cheese with gingerbread; and Blackmount, their soft, raw goat’s cheese teamed with a bergamot...

Ed Murray, one of Edinburgh’s field-to-fork pioneers whose communal dining spot the Gardener’s Cottage (RIP) led the way, has taken his 'low food miles' journey one step further, collaborating with a farm in the Scottish Borders to create menus for the rustic-chic farm shop café which opened in 2024. 

Taking inspiration from Les Relais Routiers (France’s truck-stop bistros), the menus focus on simple dishes that celebrate the farm’s signature produce – namely, pork and cheese. Inside, there are soaring rafters, while the menu mixes small and large dishes, alongside a set two-course lunch (think celeriac and apple soup followed by Arbroath Smokie risotto).

There's also a whole section dedicated to the farm’s sheep and goat’s cheeses: Corra Linn, a hard, raw ewe's cheese served with quince paste; Lanark Blue, semi-soft raw ewe’s cheese with gingerbread; and Blackmount, their soft, raw goat’s cheese teamed with a bergamot and lemon marmalade. 

Cheeses are feature in several dishes, including in a strong and salty salad of radicchio, Lanark Blue, bacon and walnut, and a croque madame that's not for the faint-hearted: a doorstop of thick toasted brioche with huge slabs of roasted farm ham and grated Corra Linn in a thick cheesy sauce, topped with a fried egg. On the sweet side of things, there’s a range of traditional traybake cakes (brownies, millionaire’s shortbread and scones) which can be washed down with mugs of tea – or, if you’re not the designated driver, a modest selection of wines, Scottish craft beers and cider. 

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VENUE DETAILS

South Melbourne Farm, Elsrickle
Biggar
Borders
ML12 6QZGB

01968 682291

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OTHER INFORMATION

Private dining room, Outdoor dining, Wheelchair access, Parking, Family friendly, Dog friendly

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