Breakfast is all homemade, organic, home-reared or locally sourced, and cooked on our Everhot range. 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 (when available) 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 (sometimes) homemade yoghurt is all organic. We offer a choice of traditional Scottish breakfast or a range of delicious options that also cater for vegans, vegetarians, gluten and lactose intolerances and will do our best to honour cultural or religious preferences.
The Current Menu (subject to availability)
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A choice of…
Organic Orange juice
Organic Apple juice
Freshly pressed seasonal Fruit & Vegetable juice from The Lint Mill Kitchen Garden
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A choice of…
Organic Deluxe Muesli
Traditional porridge (Shipton Mill organic pinhead oatmeal) with cream & local honey (A Howie, Carnwath)
Homemade Yoghurt with Homemade Granola, local honey or The Lint Mill fruit compote
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A Traditional Scottish Breakfast
Organic pork sausage link, bacon (The Lint Mill),
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
Boiled or Poached organic free range Eggs** (The Lint Mill) with Marmite toast soldiers*
Organic Peanut Butter & Bananas on Sourdough Toast with a drizzle of local honey (A Howie)
Pancakes** with streaky bacon (The Lint Mill) and organic Maple syrup
Pancakes** with traditional lemon and sugar
Oak Smoked Mallaig Kippers (Jaffy’s J Lawrie) with Sourdough Bread*
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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
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A Pot of Fairtrade Organic Breakfast Tea (Clipper Teas)
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A Cafetière of freshly brewed Organic Coffee
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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 book. Colin uses organic grain that he mills himself from Scotland The Bread 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.
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