tasteourbestBreakfast is all homemade, locally sourced, mainly organic and cooked on our Rayburn.  Colin was taught by Andrew Whitley of Bread Matters and bakes all his own breads, croissants and brioche and makes jams and marmalade.  The bacon is home cured (where available), the sausages are home produced and all the eggs are from our own free range hens.  Our organic teas are purchased from ethical producers, and we serve Equal Exchange Fairtrade coffee, an espresso roast of organic arabica beans  grown by women.  Our milk and homemade yoghurt is all organic. We offer a choice of traditional Scottish breakfast or a continental breakfast, both menus cater for vegetarians.

 


 

A choice of…

Freshly Squeezed Organic Orange juice

Freshly pressed seasonal Fruit & Vegetable juice from the Lint Mill Kitchen Garden

A choice of…

Green City Organic Special Muesli

Traditional porridge with cream and local honey (E Owens, Biggar)

Homemade yoghurt with Seasonal Lint Mill Fruit Compote

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A Traditional Scottish Breakfast

Bacon, pork sausage link, lorne sausage (home-produced), black pudding,

haggis (Ramsays of Carluke), Lint Mill free range egg (fried or scrambled),

mushrooms, tomato, baked beans, and a tattie scone

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Or a choice of

Scrambled Lint Mill free range Eggs with Uig Lodge Smoked Salmon from the Isle of Lewis

Boiled Lint Mill free range Eggs with Sourdough soldiers

Iain Spink’s Original Arbroath Smokie

Lint Mill free range Eggs en Cocotte

Jaffy’s (J Lawrie) Mallaig Kipper

Devilled Lint Mill Shetland Lamb Kidneys on Sourdough toast

Borodinski Rye Bread with Uig Lodge Smoked Salmon from the Isle of Lewis

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And

Pain de Campagne Sourdough toast*

White or Wholemeal yeasted bread toast*

Gluten–free bread*

All served with a selection of homemade preserves from The Lint Mill Pantry

A Pot of Tea, a choice of:

Scottish Breakfast

Pukka Herbs Morning Time tea (Rooibos, Honeybush & Red Ginseng)

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Or A cafetière of freshly brewed Equal Exchange Fairtrade Coffee

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*All the bread served at The Lint Mill is baked by Colin using recipes from

Andrew Whitley’s award winning Bread Matters.