Braidwoods

Braidwoods
Drumastle Mill Cottage, Saltcoats Road, by Dalry, North Ayrshire, KA24 4LN
  • Telephone 01294 833544
  • Seasonal times Closed Jan and mid June. Sunday lunch not served from end of April to mid–September.
  • Food served Tue 7–9pm; Wed–Sat noon–1.30pm, 7–9pm; Sun noon–1.30pm. Closed Mon. [May–Sept: closed Sun].
  • Average price £30 (set lunch); £46 (£50 four courses)
  • Website www.braidwoods.co.uk
Photo of Braidwoods

Fine dining in a rural cottage restaurant, where husband-and-wife chef team Keith and Nicola Braidwood have held a Michelin Star for over a decade.

Eating & Drinking Guide

The 2018 edition of The List's Eating & Drinking Guide is out now – only £7.95 (+p&p).

Down a quiet farm track you will find a 220-year-old converted cottage where Keith and Nicola Braidwood have quietly been overachieving for the past 20 years. Being awarded a Michelin star is impressive enough but to keep it for over a decade is down to the hard work, dedication and culinary skill of this husband and wife team. Sharing the cooking between them means standards are consistently high and attention to detail is key – and not just in the exceptional food, here you will find glassware by Riedel and silverware from Robert Welch. A timbale of Arbroath smokies has an intensely pleasing aroma yet a melt-in-the-mouth consistency contrasted with by the pepper of horseradish glazed leeks. Quail, cooked rose pink, comes with aromatic confit legs and is served with a light mash and a rich creamy square of potatoes Dauphinois. A caramelised rice pudding on shocking pink champagne-poached rhubarb makes for a pleasing end to a rather special meal.

  • Average price: £30 (set lunch); £46 (£50 four courses)
Ayrshire Larder

Listed in the Ayrshire Larderorder a print copy (free + p&p).

Down a quiet farm track you will find a 220-year-old converted cottage where Keith and Nicola Braidwood have quietly been overachieving for the past 20 years. Being awarded a Michelin star is impressive enough but to keep it for over a decade is down to the hard work, dedication and culinary skill of this husband and wife team. Sharing the cooking between them means standards are consistently high and attention to detail is key – and not just in the exceptional food, here you will find glassware by Riedel and silverware from Robert Welch. A timbale of Arbroath smokies has an intensely pleasing aroma yet a melt-in-the-mouth consistency contrasted with by the pepper of horseradish glazed leeks. Quail, cooked rose pink, comes with aromatic confit legs and is served with a light mash and a rich creamy square of potatoes Dauphinois. A caramelised rice pudding on shocking pink champagne-poached rhubarb makes for a pleasing end to a rather special meal.

  • Private dining: Up to 16 covers
  • Provides: Gluten-free options, Wheelchair access
  • Capacity: 24
  • Largest group: 24
  • Open since: 1994
  • Number of wines sold by the glass: 8
  • House wine: £24.95 per bottle

Reviews & features

Chef's Choice: Keith Braidwood on local lobster

17 Mar 2015

Chef at Braidwoods Michelin-starred restaurant is a fan of lobster, caught a few miles in Ardrossan

‘We recently discovered HQ Shellfish, literally on our doorstep selling lobster caught from Ardrossan to Portencross, which is 8 miles from Braidwoods. Two brothers with their dad’s boat started catching lobster in homemade creels then when one of…