News

Scottish Field - Phoenix from the flames - August 2013

Click here for more information »

Scotland on Sunday Review - March 24th 2013

Click here for more information »

 

Scotland on Sunday, Interiors - February 2012

Click here for more information »

 

Alastair Sawday Guide 2012

Windlestraw Lodge appears in Alastair Sawday's guide and website

Windlestraw Lodge appears in the Sawday's guide and website. Read what Alastair Sawday writes about Windlestraw Lodge here »

Good Hotel Guide 2012

Read The Good Hotel Guide review

We are pleased to have been included in the Good Hotel Guide. Inclusion is on merit and not by payment.

Windlestraw Lodge chosen to appear in Eat Slow Britain

Click here for more information »

Windlestraw Lodge awarded 4 Gold Stars for
exceptional hospitality and service, January 2010

Click here for more information »

Chef Médaille d’Or 2008

24th February 2008

Windlestraw has been presented with the coveted Chef Médaille d’Or in The Scottish Hotels of the Year Awards 2008.
Presented at Prestonfield House on Sunday, 24th February 2008, to Alan Reid of Windlestraw Lodge
in recognition of Finest Cuisine representing an outstanding Taste of Scotland.

Hotel Review Scotland

 

 

 

 

NFU Scotland Food Hero 2007

8th February 2007

Photo of Alan Reid (centre) with alan Goodson (left) NFUS Lothian and Borders Regional Chairman and Nina Clancy, Group Secretary in Newtown St Boswells

Windlestraw Lodge has just won the Scottish Borders, Best Local Produce Champion, Farm to Fork award sponsored by NFU Scotland. The competition, now in its 15th year, invites members of the public to nominate their favourite eatery for its excellent food and customer service.

Windlestraw's proprietors, Alan and Julie Reid, have won many awards for their food over the years, and this is partly due to their philosophy of sourcing local produce for their menus.

Diners at Windlestraw knows the menus all feature locally sourced food. As Alan says, "I like to cook with locally produced fresh ingredients that are in season. The food is at its best and ultimately taste is what good food is all about."