Press Comments

‘Everything about the Limetree is heartening. The menu is short, discriminating and sensible. Basics like the after dinner coffee and home-baked bread with its slow-baked crust are a class act. Bravo!
Joanna Blythman, Sunday Herald

‘Standards never slacken. Good raw materials shine with accomplished but not always conventional treatments.’
Joanna Blythman, 58 Great Scottish Restaurants

‘The Limetree is a mid-priced restaurant offering high level cooking that delights with every course.’
Ron Mackenna, Saturday Herald

Matt slaves away in the kitchen. No, literally slaves. He does all the cooking himself; he even washes his own pans. Could you imagine Gordon Ramsey picking up a pair of Marigolds and a Brillo pad?’
Neil Maclean, Sunday Times

‘My pork and rabbit terrine starter is maddeningly good. It’s the sort of dish that even while I’m eating it, has me planning my return visit to the restaurant.’
Elisabeth Mahoney, The Herald Magazine