The Blue Coo Bistrot

Owners Billy and Rachael Hamilton hold a field to fork ethos. Both coming from a farming background, they understand that customers expect them to work with the first class local suppliers. They are passionate about using only the most local of produce and are 100 per cent behind Scottish agriculture. In addition, they understand the importance of excellent customer service and ensure their kitchen and front hotel staff understand that this is a priority. Launched Summer 2012, The Blue Coo Bistrot has been incredibly well received and reviewed in its first 3 years of opening. Winning multiple awards, however, it hasn't lost its raison d'etre in offering plenty of local produce.