Team members
Left to right:
Front row: Alexandra Brown, Nick Deeble, Julie Cormack, Michael Betts.
Back row: Anthony Gray, Matthew Rayson.

Restaurant theme
Reivers Renaissance - reflecting the Reivers tradition of utilising the best from both sides of the border.

Menu
Chilled tomato consommé with seared Solway salmon; marinated Fell-bred mutton hotpot with roast spring lamb cutlet and apricot herb glaze (pictured below); iced vanilla and damson cranachan dessert