The story
Greywalls and Chez Roux in Gullane channels a disciplined Modern French approach that treats local ingredients with equal respect. The menu draws directly from the hotel’s own kitchen garden while relying on techniques honed across the Michelin-starred lineage of Albert Roux. This French kitchen prioritises clean execution over theatrical presentation. Chefs shape every plate around what arrives fresh from East Lothian soil and coast.
The three course dinner settles firmly around Scottish staples like rabbit ballotine, Highland salmon, and roasted venison. A dedicated dessert trolley encourages lingering after the main courses finish. This steady commitment to quality recently secured two AA rosettes for culinary excellence. The same standards guide the weekday lunches and classic afternoon tea service.
Large windows frame the East Lothian countryside while heavy oak tables anchor the main dining space. Patrons often shift between the formal room and the fireplace lounge for lighter bites or evening drinks. Live piano performances fill the library on Friday and Saturday nights without requiring advance booking. Non residents regularly secure tables to experience this relaxed yet polished setting.
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