Our Food

Galloway Beef

Sous Chef, Fraser Cameron is Chef Ambassador for Galloway Beef, suppliers to The Globe Inn.

Andrew Fairlie

Both Jonathan Brett and Fraser Cameron worked for the late Andrew Fairlie; the only Scottish chef to achieve two Michelin Stars.

Heston Blumenthal

David Hyde, General Manager, led teams that won and retained a Michelin Star with Heston Blumenthal.

1610

ABOUT THE RESTAURANT

Within the walls of the atmospheric 1610 restaurant lies a new dimension to dining in Dumfries & Galloway – one that holds its head up high amongst the best in Scotland.

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Pride and experience

Signature Dishes

The Globe is a place of passion and poetry and you can feel it in everything from the walls to the whisky, and most especially the food. With pride in their Anglo-Scottish roots and Michelin kitchen experience, our chefs, Jonathan and Fraser, have crafted a menu of exceptional dishes for you to savour, many of which are already firm favourites, requested time and again by our guests.

Their close relationships with Scottish producers allows them to source the very finest local ingredients, and through their shared vision and perfect blend of traditional and modern culinary techniques, they bring bold and exciting flavours to every plate.

MILLBANK VENISON TARTARE

lOCALLY RAISED DEER

Millbank Venison Tartare, Redcurrant Emulsion, Chive Mayonnaise, Fermented Garlic, Dark Chocolate & Parmesan.

VELOUTÉ OF GARLIC AND PARMESAN FOAM

Delicate & powerful

Velouté of Garlic and Parmesan Foam served with Cheese Pastry and Black Garlic

FILLET AND BELLY

OF PORK

Decadent treat

Fillet and Belly of Pork, Caramelized Peach, Pommes Puree, Red Wine Shallot, Haggis Bon-Bon

CHERRY BAKEWELL SOUFFLE

A Modern Classic

Cherry Bakewell Souffle served with Granola and Cherry Sorbet

Testimonials

Customer Reviews

Rated one of the cosiest Pubs in Scotland

The Globe Inn – first established in 1610 and Robert Burns’ favourite howff – combines rich and passionate history with a stunning and sympathetically refurbished restaurant and bar.

Sunday Post

The most prominent of all the pubs associated with Robert Burns

The Globe is a shrine to Burns’ life and times… Ancient timber panellings cover three tiny rooms – all of them museum pieces – with varnish upon varnish upon scuffed, knocked-about, well-worn surfaces.

The Telegraph

Ranked No. 1

Most Historic Pubs in Scotland

Scottish Field

Went to a Burns Night at this recently refurbished Inn. The menu was a starter of Haggis neeps and tatties with peated rascally cream. The main course was slow cooked rib of beef with dauphinoise potatoes and sprouts al cream. The food was fantastic, period.

Charles M

Dumfries

Stunning food, excellent fine dining, the newly refreshed establishment was a joy from start to finish. Visited last Friday, beautiful 3 courses. Haggis, pork wellington and toffee apple trifle. Great service and atmosphere, would highly recommend. You will not be disappointed.

Kmac1827

Glasgow

I had the venison carpaccio to start and the flavour was intense! Bright colours lifted the whole dish and the addition of dark chocolate gave such a natural sweet element. I then had the ox cheek. No other word than divine is acceptable to describe it! The cheeks melted in the mouth and were accompanied with a rich buttery pomme puree.

Frazzle7