When you’ve had a busy day enjoying one of the many activities the Borders has to offer, or have worked up an appetite touring the regions many visitor attractions, what better way to relax than with good food and drink in the comfortable surroundings of the Bistro Bar at Burts Hotel.
Here you’ll find a range of cask-conditioned real ales, including locally brewed beers, an range of over 90 malt whiskies and an extensive and varied wine cellar. When there is a chill in the air, there’s nothing better than curling up close to the roaring fire with a drink in hand.
If you’re looking for a more formal dining experience our restaurant offers an award-winning gastronomic experience in elegant surroundings.
Our Head Chef, Trevor Williams, brings to Burts a considerable experience gained from working in quality hotels and restaurants throughout Scotland. Trevor started his career as a Commis Chef at One Devonshire Gardens in Glasgow where he gained valuable experience cooking to an exceptionally high standard… and he feels privileged to have been a member of the team in a 3 Rosette Restaurant.
He then moved to The Hebridean Princess, where as a Chef de Partie he worked in all sections of the very small galley! There he prepared a high standard of cuisine using only the freshest of ingredients for a crew of 35 and 50 paying guests.
Trevor was then appointed Sous Chef at Babbity Bowsters Restaurant in Glasgow where he gained invaluable experience in a very busy bistro-style food operation.
Between 2000 and 2007, Trevor worked his way up through the chef ranks in various hotels and restaurants, such as Mitchell’s in Glasgow, Head Chef at The Queens Hotel in Bridge of Allan, Head Chef at Shieldhill Castle Hotel, near Biggar, and Senior Sous Chef at Rhubarbs Restaurant, Prestonfield House Hotel in Edinburgh, before taking up the position as Head Chef at Burts.