Good Hotel Guide Review
Guide stalwarts received ‘a most genial welcome from Chris the barman’ on arrival at Graham and Rachel Bucknall’s pub-with-rooms beside a bridge over the Union Canal. Addressed as ‘you guys’, they were shown to a seriously snug but ‘warm, clean room with a shower, luxury Scottish toiletries’. Baird is the largest room, with a king-size double bed, a slipper bath with hand-held shower. Bonnington has a mahogany four-poster and antique chandelier. All four have a canal view. The Bucknalls have brought the same restrained taste to the interiors as to sister hotel The Ship Inn, Elie (see entry). Fires burn in a bar popular with locals. Since last year chef Ben Watson has become general manager, and sous-chef Ross Traill is now head chef. He uses local produce, home-grown vegetables and home-reared pork in a wide-ranging menu of pub classics (fish and chips, pie of the day, sausage and mash, Mull Cheddar macaroni) and more elaborate dishes (roast rump, rack and slow-cooked shoulder of lamb, spring greens, potato gratin, jus). Breakfast brings rare breed sausages, new-laid hen and duck eggs from Ratho Hall, fuel for a seven-mile walk down the towpath to Edinburgh. (Jock and Jane Macdonald)
27 Baird Road
0131 333 1320
all year except 25 Dec.
2 bars, restaurant, free Wi-Fi, in-room TV (Freeview), wedding facilities, terrace (beer garden, boat shed), bar and restaurant wheelchair accessible, adapted toilet.
‘relaxed’ all day, monthly live music nights.
all ages welcomed.
allowed in main bar only.
per room £105–£175, cot £15, extra bed for child under 12 £25, bed for older child/adult £50. À la carte £35.