The Globe Inn is widely considered to be Scotland’s most historic pub, thanks to its association with the legendary Robert Burns. The original punk rock poet was a regular back in the 1790s, indulging in many drunken shenanigans at the bar and often staying overnight.
Fast forward to 2025, and the venue is still hard to resist once you see what it has to offer. Dripping with rustic charm, The Globe Inn has been lovingly restored and is home to the Michelin-listed 1610 Restaurant, led by acclaimed head chef Fraser Cameron.
Recently crowned the first winner of the Scotland Food & Drink and HIT Scotland Legacy Scholarship Award, Cameron has secured a five-day stint at The Ritz London, where he’ll get to sharpen his skills under Executive Chef John Williams MBE. An impressive accolade that suggested we were in for a culinary treat.
The Dumfries chef has applied a seasonal approach to his menu, and sources many of his ingredients from foraging or fresh from the kitchen garden. As a result, dishes tend to change daily, making dinner at 1610 an altogether more spontaneous affair.
The à la carte menu is a small yet perfectly curated mix of classic and contemporary flavours, where a tempting Fillet of Beef sits beside a more adventurous Guinea Fowl & Lobster Roulade. The 7-course tasting menu (£110pp with £85 optional wine pairing) that we enjoyed is even more irresistible.
After kicking off with some excellent canapes and homemade bread and butter, the Pumpkin Chawanmushi amuse-bouche arrived, accompanied by the first of our paired wines. I won’t lie —I’d never heard of this Japanese egg custard dish before, but turns out it’s creamy, subtly sweet, and delicious.
The Azahara Chardonnay/Pinot Noir served with this dish was perfectly adequate, but not quite as impressive as the wines that followed. The Sea Bass Mi-Cuit is another win, with delicate fish flakes balanced with beetroot and a creamy sauce. The fruity, mineral-led Rias Baixas Alberino wine was a great match and incredibly moreish.
The Pork En Croute ramped things up in the flavour department, helped along with the welcome addition of prune and walnut. The chef couldn’t have picked a better wine to complement this dish than the wonderfully smooth and peachy White Rabbit Riesling.
Each dish at 1610 is beautifully presented, but the highest marks went to the Cod, served with carrot and a creamy, aromatic lovage sauce. The crisp and refreshing Chablis elevated the dish even further.
Next, it was time to indulge in my most anticipated dish of the evening, which did not disappoint. The locally sourced Galloway Beef takes 48 hours to prepare and quite literally melts in your mouth like a snowflake. The accompanying mushroom and truffle flavours really make the flavours sing, helped along by the big and bold Tomaresca Neprica Primitivo from Italy’s Puglia region.
After the palate-cleansing Marigold, Citrus & Honey sorbet, we moved on to the decadent Gianduja, served with a sweet, buttery Hungarian dessert wine. This rich, chocolatey Italian dessert with hazelnut and caramel was mightily impressive, and a must-try for anyone with a sweet tooth.
We finished with a selection of incredible Farmhouse cheeses, complete with artisan crackers and a glass of port. If you’ve ever had a tasting menu that’s left you incredibly tipsy with a rumbling tummy, fear not. We left absolutely fit to burst, with no desire to grab a greasy McDonald’s en route to the hotel.
Final verdict
1610 at The Globe Inn is a truly exceptional restaurant with a lot to love. The service is slick and attentive, yet down-to-earth and friendly, the food is to-die-for, and the setting is a historian’s dream (you can even book a Burns tour and visit his bedroom, complete with original window etchings from the man himself). Fraser Cameron’s impeccable attention to detail is evident in each elegant dish, and the wine pairings are almost pitch-perfect.
It’s an absolute must for anyone visiting Dumfries, and is only a five-minute walk from the Cairndale Hotel and Spa. The spa here is excellent. Having undergone a recent refurbishment, it claims the crown as Scotland’s first and only independent five-bubble luxury spa, making it ideal for a weekend of pampering (though be prepared to pay a £50 fee on top of your room fee for a 2-hour session).
Nearby attractions include Castle Douglas and the brilliant Annandale Distillery, which is well worth factoring into a trip to your Dumfries getaway. 1610 at The Globe Inn comes highly recommended.
1610 Restaurant at The Globe Inn, 56 High Street, Dumfries, DG1 2JA.