Breakfast 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 and sausages are organic, home produced and all the organic eggs are from our own free range hens. Our organic teas are purchased from ethical producers, and we serve Fairtrade coffee, an espresso roast of organic beans. Our milk and homemade yoghurt is all organic. We offer a choice of traditional Scottish breakfast or a range of delicious options that also cater for vegetarians.

 


A choice of…

Organic Orange juice

Organic Apple juice

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

A choice of…

Organic Homemade Granola

Traditional porridge (Shipton Mill organic pinhead oatmeal) with cream & local honey (J Burns, Biggar)

Homemade Yoghurt with Homemade Granola, local honey or The Lint Mill berry compote

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A Traditional Scottish Breakfast

Organic pork sausage link, (The Lint Mill), bacon, black pudding,

haggis (Ramsay of Carluke), organic free range egg; fried, scrambled or poached (The Lint Mill),

mushrooms, tomato, baked beans, and a tattie scone

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Or a choice of

Avocado on Rye Toast* with organic Sriracha sauce

Boiled or Poached organic free range Eggs** (The Lint Mill) with Marmite toast soldiers*

Pancakes** with streaky bacon (Ramsay of Carluke) and organic Maple syrup

Pancakes** with traditional lemon and sugar

Oak Smoked Mallaig Kippers Jaffy’s (J Lawrie) with Sourdough Bread*

Buttery Kedgeree made with Arbroath Smokies (Iain R Spink)

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And

Pain de Campagne Sourdough toast*

Rye toast*

Gluten–free bread*

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

A Pot of Fairtrade Organic Breakfast Tea (Clipper Teas)

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A Cafetière of freshly brewed Union Roast Coffee

(Natural Spirit organic blend hand-roasted Union Direct Trade )

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*All the bread served at The Lint Mill is freshly baked by Colin using recipes from Andrew Whitley’s award winning Bread Matters bookColin uses organic flour from Scotland The Bread which is milled from three varieties of wheat that were common in Scotland in the C19th– Rouge d’Ecosse, Golden Drop & Hunter’s 

**All the eggs used on our menu are organic, free-range, freshly laid from our flock of rare breed Scots Grey hens.