2 days ago
- Entertainment
- Daily Record
What to expect from from Ayrshire's new Tales restaurant at famous Brig o' Doon
We sample some of the food on offer at the iconic venue following a comprehensive makeover.
After a £2.5 million renovation, the Brig o' Doon House Hotel in Alloway has officially open it's new restaurant - Tales.
Ayrshire Live were invited along to the soft launch of the restaurant before it opened on Monday, June 6.
For regulars of the previous Coven restaurant at the hotel or those who have never visited before, here's what you can expect from the new Tales restaurant.
It is like nothing has changed on entering the hotel with the original monochrome chequered tile flooring still in place.
Walk a little further though, and you are welcomed into the new lounge bar which prefaces the restaurant.
The cosy seating offers an opportunity for diners to get a quiet drink before their meal.
Once seated by the hostess, you can fully take in the surrounds of the new restaurant.
A stunning mural depicting a scene from Robert Burn's Tam O' Shanter adorns the interior wall which is designed to reflect the theme of the restaurant - it's all about telling the next tale.
Behind the floor to ceiling windows around the rest of the room is the view the revamp was made to picture - the Brig o' Doon itself and the banks of the river.
Look closely at the waters on a sunny day and you might just catch a glint of silver - it is rumoured that a previous owner of the hotel lost silverware in the river.
A piano sits in the corner and the resident pianist creates the ambiance for the evening - a relaxed, acoustic vibe perfect so as not to disturb but there ready to step in for a lull in the conversation.
The menu has been created by head chef Ian Ferguson who sadly passed away recently.
His colleagues though have stepped up to the plate to deliver his vision.
On our visit, we combined the Buttermilk Chicken Bites and BBQ Pulled Beef Bao Buns starters which made an excellent combination to share - the bao buns presented in a traditional wooden dish.
For the main course, we sampled the Traditional Steak Pie and 8oz Fillet Steak - both served with perfectly cooked spring greens.
With flaky pastry and tender meat, the steak pie was an instant hit while the fillet was accompanied by a side of man 'n' cheese.
Delicious desserts followed - the Scottish Sundae bringing iconic Scottish ingredients together and the Raspberry and White Chocolate Tiramisu proving to be an excellent twist on an Italian favourite.
With a relaxed, modern which remains true to the hotel's identity and a £20 two-course market menu offering a more affordable option, the new restaurant is worth a visit whether your familiar with the old place or not.
