• ritchie8

A welcome return

We’re delighted to see the return of a familiar face here at The Red Lion.

Way back in 2013, we had a young Hospitality and Catering student from the Scottish Borders College working with our chef, Craig on evenings and at weekends. David Bain stayed with us for two years, until he completed his college course. He even enjoyed a wee secondment at MacGochan’s in Tobermory, Mull while he was with us.

After college, at the age of eighteen, he accepted a job at Country Larder and moved to Wigan. In his time there, he acted as relief manager for holiday and sickness cover for the branches in Leigh, Bolton, Chester and Blackpool, until becoming a full-time manager at the age of 21.

David progressed in his career but recently decided that he wanted to return home to Earlston. (Who can blame him?)

We were delighted when David contacted us to express interest in joining the team as a Sous Chef. He’s been back with us for a few weeks now and it’s a real pleasure to see how his skills have developed while he’s been away.

It’s David we’ve to thank for the fresh scones, baked daily. (Have you tried them? They go perfectly with a morning cuppa or with an afternoon tea. They’re available to take away too.)

We think David’s a great asset to the kitchen team since his return and we’re delighted to have him back!

ALWAYS A WARM WELCOME

The Red Lion in Earlston is a former coaching inn, dating back to the early 1800s. 

 

Today, we continue this legacy, offering guests from far and wide an authentic taste of the Scottish Borders. 

GETTING IN TOUCH

redlionearlston@gmail.com

Tel: 01896 848 994

 

The Red Lion, 

The Square, 

Earlston,

Scottish Borders,

TD4 6DB

Facebook logo
Instagram logo

BOOK YOUR STAY TODAY

We've introduced a safe and secure self-check in process, enhanced hygiene measures and social distancing practice. 

Book your stay exclusively online.

THE LEGAL BIT

We've got a privacy Policy that sets out how we collect, store and use your information, click here to view it.

SUBSCRIBE