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The Mallard has been offering good home-cooked food for over 50 years, with a mix of taditional fare and innovative dishes.

All dishes are made from fine produce, sourced locally when possible. Well-know local suppliers such as John Dickson Fishmongers from Port Seton for our haddock, kippers, smokies and other seafood; John Anderson Butcher for our sausages and steak; Belhaven Smokery for our smoked trout and famous Lamermuir Cheese.

Breakfast is served in the Kinnaird Room overlooking the garden, from 7.30-9.30am or earlier by arrangement.

Lunches are served daily in the Bar, overlooking the golf course, from 12noon-2.30pm

Evening meals are served in either the Bar or Reataurant from 6.30-9pm

The hotel also serves meals in the garden or in the outside seating area at the front of the hotel where you can watch the sun set on Gullane Hill as you sip a sundowner.

The high standard of cuisine remains the same for all functions and weddings.

Menus can be created to suit individual requirements and the chef is happy to discuss with guests.