12-05-2025
Historic Ayrshire restaurant to reopen after 'elegant' renovation
The restaurant, which has doubled in capacity to 90 covers, is housed in a purpose-built wraparound extension with "unspoiled sweeping views" overlooking the River Doon.
A historic Ayrshire restaurant is set to reopen later this month after undergoing an extension and renovation.
The Brig o' Doon in Alloway will welcome guests to the new Tales restaurant from Friday, May 29.
A brand new menu has been put together to accompany the new restaurant following a series of four taster sessions.
In January, the restaurant closed at the hotel for a "complete makeover" but functions have continued to be held.
Purchased by the RAD Group from Costley & Costley in 2022, the Brig o' Doon has undergone a number of changes as the new owners invest in the hotel, restaurant and wedding venue.
RAD Group say the name for the new restaurant, Tales, was inspired by the rich storytelling heritage of Robert Burns.
Taster sessions were led and hosted by group executive head chef Ian Ferguson and co-owner Vivien Kyle, giving guests a sneak peek at both the new Scottish menu and the newly extended dining space.
The restaurant, which has doubled in capacity to 90 covers, is housed in a purpose-built wraparound extension with "unspoiled sweeping views" overlooking the River Doon. The "romantic" interiors have been personally curated by Vivien Kyle and will feature "earthy tones, soft textures, and rich furnishings, alongside a hand-painted mural, bespoke art, and sculptural lighting".
The space also includes booths, an "elegant" private dining room and an outdoor terrace perfect for summer drinks and alfresco dining.
Speaking about the taster sessions, Ian Ferguson said: 'Coming back to Brig o' Doon after 25 years feels incredibly special, and to launch a restaurant like Tales here is a real honour.
'These taste sessions were a brilliant way to connect with our guests and the local community, and their feedback has helped shape a menu that celebrates the best of Scottish produce while telling a story with every dish.
'We can't wait to welcome everyone through the doors and share what we've created.'
