On Bridge Street in Kelso, where the Tweed meets the Teviot, three trades share a wall. Border Farmers’ meat is cut in our own butchery by Head Butcher Steven, a deli of thirty cheeses sits between, and a French-influenced bistro cooks from the counter next door. One building, from the block to the table.
Most places do one of these well. Scott’s does all three on the same floor of Bridge Street, and they feed each other: the meat the butcher cuts is the meat the kitchen cooks.
An in-house butchery cutting an amazing range of local meats from generations of Border Farmers, run by our Head Butcher Steven. Hand-cured meats, freshly made pies and sausage rolls, continental cuts, and truly some of the best meat the region can offer. The block that supplies the bistro is the same block you buy from.
OPEN MON TO SAT, FROM 7.30 AM
Thirty of the finest British and Continental cheeses, a range of outstanding charcuterie, homemade pies and sausage rolls, and a carefully chosen list of champagnes, wines and whiskies. Morning coffee through to afternoon pastries, dine in or take away, with someone on the counter to build the cheese board with you.
30 CHEESES / DINE IN OR TAKE AWAY
A French-influenced, seasonal menu cooked with the meat from the butchery next door and an exquisite wine list, served in a room of gilt mirrors, vintage Cognac posters and green leather seating. Escargot, chicken liver parfait, confit duck, four-hour braised Border lamb with dauphinoise, short-horn beef fillet, and a daily chalkboard.
FRENCH / SEASONAL / LICENSEDA lot of menus say field to fork and mean a supplier two counties over. At Scott’s the carcass comes from Border Farmers, Steven breaks it down in the butchery, the cuts cross to the kitchen, and the French bistro plates them the same week. The deli of thirty cheeses and the charcuterie sit in between. Nothing travels further than the next room.
“A little piece of authentic French bistro atmosphere, with high-quality food and generous portions at reasonable prices.” From a recent Tripadvisor review of Scott’s of Kelso
Local meat from generations of Border farms, chosen for the counter and the kitchen.
Steven breaks it down in-house and hand-cures, with pies and sausage rolls made on site.
Thirty cheeses and charcuterie alongside, a board built with you, dine in or take away.
The French seasonal menu and the daily chalkboard, cooked from the counter next door.
The bistro board changes with what was cut in the butchery and what is in season. A typical day reads something like this, with an exquisite wine list and a list of champagnes and whiskies alongside.
The bistro is a small room, so for dinner it is worth booking. Send a note and we will come back to confirm a table, or to talk through a cheese board, a cut of meat or a party order from the deli. Or call us on 01573 223322, or come in to 44 Bridge Street.
44 Bridge Street
Kelso
Scottish Borders TD5 7JD
Phone · 01573 223322
Email · info@scottsofkelso.com
On Bridge Street, the road that runs down to John Rennie’s bridge over the Tweed, a short walk from the cobbled Square and the ruined Abbey, with Floors Castle just upriver.
Yes, that is the whole idea. The Border Farmers’ meat is cut in our own butchery by Steven, the deli sits between, and the bistro cooks from the same counter. The block, the larder and the kitchen share a wall on Bridge Street.
Both. The butchers and the deli are open over the counter for meat, thirty cheeses, charcuterie, pies, sausage rolls and pastries to take away, alongside the sit-down bistro. Many people come in for a cheese board to go and a coffee while it is wrapped.
We hold thirty of the finest British and Continental cheeses at any time. Tell the counter what the board is for and roughly how many people, and we will build it with you, with charcuterie and the right wine or whisky alongside.
It is. A French-influenced seasonal menu, gilt mirrors and vintage Cognac posters, an exquisite wine list, and a daily chalkboard of escargot, confit duck, braised lamb and short-horn fillet. The room seats a handful of tables, so it is worth a call to book.
The butchers run Monday to Saturday from 7.30am. The bistro and deli are closed Mondays, open Tuesday to Saturday, with lunch and dinner services Wednesday to Friday. The bistro is small, so for dinner please ring 01573 223322 to book a table.