Enjoy Michelin quality food at Robert Burns’ favourite ‘howff’ – new menu launched

The Globe
Dine at Rabbie Burn’s favourite ‘howff’ as the new head chef at The Globe Inn unveils the latest from his Michelin guide listed venue.

A trip to verdant Dumfries and Galloway is always a feast for the senses, with rolling hills, beautiful coastlines and unlimited dark skies let you gaze at the stars.

Now there’s yet another reason to visit … head chef Fraser Cameron from the Michelin Guide listed 1610 at The Globe Inn, Dumfries, has launched a new menu featuring the region’s finest ingredients. Packaged with his innovative flair and imagination, it creates a mouth-watering summer menu.

Here, casual fine dining puts guests at their ease, while warm, inviting surrounds are the perfect setting for a plate to remember.

You’ll be following in famous footsteps – Robert Burns called the Globe his favourite ‘howff’ (pub) and there’s even a special tour of the Burns rooms, the chance to read poetry etched into the Globe windows by Burns himself and a chance to sit on the Bard’s chair.

To quote the man himself: “Some hae meat and canna eat, And some wad eat that want it, But we hae meat and we can eat, And sae the Lord be thankit.”

And with that, head chef Cameron has created a feast for every foodie. His passion for regional ingredients and limiting food miles shines through every offering … there’s fresh food from nearby farms, sustainable seafood and even eggs from the historic Comlongon Estate. Every detail of the menu is thought through – the team handpick local wild herbs, edible flowers and garlic from the estate grounds, to create something magical and utterly unforgettable.

Chef Fraser Cameron picking wild herbs and edible flowers at Comlongon EstateChef Fraser Cameron picking wild herbs and edible flowers at Comlongon Estate
Chef Fraser Cameron picking wild herbs and edible flowers at Comlongon Estate | The Globe

Chef Cameron said: “I’m thrilled to introduce my first summer menu at The Globe Inn.  It’s a celebration of Scotland’s natural larder – from coastal waters to the bountiful farms and estates that surround us.

“Working with such incredible local ingredients inspires me daily; their quality and freshness are what makes our dishes truly sing.”

Menu sneak peek

Expect the unexpected … there’s the asparagus, ham and morel salad, with burrata and picpoul jelly, or a duck rillettes en croute with carrot and pickles. A traditionalist might well pick the lamb loin, belly and bun, but with a twist of chicory, blue cheese and haricot blanc. And for afters, elderflower parfait and strawberry cremeaux perfectly rounds off any main dish.

“Fraser Cameron brings a wealth of experience and a profound respect for local produce to The Globe Inn," says Head of Cuisine Jonathan Brett. "His first menu is a testament to his talent and a perfect introduction to the exciting culinary direction he'll be taking us. We're proud to support his vision for a truly Scottish dining experience."

The full menu is available at the historic 1610 Restaurant at The Globe Inn, which is open Wednesday to Saturday for lunch and dinner. To book a table and experience the new menu, call 01387 323010 or book on-line at www.globeinndumfries.co.uk