Having taken over management of the Kilspindie House in July 2004, we at Ducks have established a popular restaurant where you can enjoy fresh local produce prepared skilfully, with care. We received a 3 star rating from Visit Scotland for our Restaurant with Rooms in July 2006.

Nestled in Aberlady, a small conservation village in the heart of East Lothian, we have endeavoured to enhance the Kilspindie House into a Restaurant for all to enjoy. Whether enjoying a family meal, an intimate dinner for two or a large celebration we pride ourselves in creating an enjoyable dining experience

The History of Ducks

Ducks restaurant was started in Eyre Place in Edinburgh in 1991, when I, Malcolm, left the Royal Marines.  It was originally called Le Marché Noir and had a very gaelic feel - even the menu was in French.  Ducks was added to the name in 1996 and the menu moved into English allowing the chefs a little more room to express themselves.  Ducks closed in 2009 after 20 years with an international reputation, a Wine Spectator honoured wine list, entries in most major guide books and a Bib Gourmand in the Michelin Guide.  I closed Ducks in Edinburgh to concentrate on Ducks in Aberlady, I felt trying to do both was unenjoyable and not at all satisfying.  I was spending too much time on the road and not enough time in either place.

Ducks in Aberlady started in the space now occupied by Donalds.  The start was fairly tortuous and standards were a long way from where I wanted them to be, taking on a going concern means taking on incubant staff - difficult - the decor was also fairly horrific!  The wine list was simple, the food locally sourced and the team developed under the guidance of Ros Sloan, the only remaining member of the original team and a key member of the present one. All the departed played their part in the move to where we now are but special thanks to chef Ben Sparrow, Harvey, Carol and Beth.

Ducks moved at the begining of December 09 into what was the old function room, which has been completely revamped by local/regular John Trainer.  Ducks has now really come to life with glowing candles, white linen, comfy leather chairs in the dining room, an anteroom for predinner drinks complete with cocktail bar and on the other side an outside patio for the summer.  The dining room and the anteroom are partitioned by a wall with sliding doors so it is still possible to do large groups or functions.

Donalds

Named after my father Dr Donald Duck, Donalds is a sort of bar bistro.  Here you can have anything from a cup of soup and a sandwich for £4.50 to a 40-day-matured fillet steak from Buccleuch Estates at £19.50.  There are also two outside dining areas for summer dining.  Donalds is very relaxed and child friendly as long as the parents are well behaved!

I very much hope you enjoy Duck's at Kilspindie House and Donald's

Malcolm

Malcolm Duck

I was born in Quetta, Pakistan, son of missionary parents Drs Donald and Jean Duck.  With such a start in life humour is essential.  I served as an offcer in the Royal Marines for 11 years, mostly in active service posts including the Falklands in 1982.  My time in the Corps and the lessons my father taught me have stood me in good stead for a life in hospitality.

Johnny Dunbar - Chef

“We pride ourselves in sourcing the finest quality ingredients from East Lothian and Scotland. Preparing all our dishes daily, producing our own ice cream and bread, butchering all our meat in house. If you have any allergies or dietary requirements dishes can be altered to suit your needs.”

Jonny Dunbar, Chef de Cuisine