ABOUT USWelcome to The Fairburn Hotel. A contemporary 3* Visit Scotland rated hotel ideally situated in the heart of the village of Mauchline, famous for its connection with Scotland’s National Bard, Rabbie Burns. Our four well-appointed rooms all boast Flat Screen TVs, Wi-Fi access, Hairdryer, complimentary toiletries, and hospitality trays. Our restaurant offers a fine selection of modern British dishes and is complemented by our lounge bar serving cocktails and hot & cold drinks.
Built in the early 17th century then known as McClelland’s Inn and latterly the Loudoun Arms Hotel, the Fairburn Hotel & Restaurant with its historic facade of sandstone brick under slated roofs, still blends in with the surrounding buildings of the conservation village of Mauchline.
Behind the old sandstone lies a completely refurbished interior, contemporary in design, warm and inviting to the weary traveler.
Natalie
The Fairburn Hotel
Discover our sumptuous menus.
The Menu List
Golden Beet Carpaccio
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Seared Scallops
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Truffle Burrata
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lobster Bisque
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Duck Confit Crostini
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Wild Mushroom Tartlet
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Crab Avocado Tower
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Foie Gras Torchon
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Heirloom Tomato Salad
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Oysters on the Half Shell
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Charred Octopus
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Beetroot Salmon Gravlax
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Wagyu Beef Tenderloin
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Pan-Roasted Duck Breast
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Wild Mushroom Risotto
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Lobster Ravioli
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lamb Rack with Herb Crust
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Scallop and Shrimp Linguine
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Quail Stuffed with Foie Gras
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Seabass en Papillote
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Roasted Cauliflower Steak
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Veal Osso Buco
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Truffle Chicken Breast
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Black Cod with Miso
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Tiramisu Classico
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Chocolate Lava Cake
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Lemon Tart
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Raspberry Rose Pavlova
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Opera Cake
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Cheese Selection
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Peach Melba
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Saffron Panna Cotta
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Fig and Honey Sorbet
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Apple Tarte Tatin
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Passion Fruit Mousse
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Bourbon Vanilla Crème Brûlée
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Our Reviews
Accommodation
Our Location
14 Loudoun Street Mauchline Ayrshire KA5 5BU
Telephone: 01290 551011
Email: thefairburn@btconnect.com
Opening Hours
We're always delighted to welcome our guests, but kindly recommend making a reservation to ensure your perfect stay or dining experience.