Two of Scotland's top chefs, Michelin star chef Tom Kitchin and Dominic Jack have come together to create menus of fresh, home-cooked dishes using quality, seasonal, local produce, with the support of Head Chef James Chapman. Co-owners and Directors Michaela Kitchin and Philippe Nublat are overseeing operations and front of house, together with Restaurant Manager Robert Clark.
The Scran & Scallie, which received a prestigious Bib Gourmand from the Michelin Guide 2017 showcases a seasonal menu in line with the ‘From Nature to Plate’ philosophy of the gastro-pub. Modern dishes such as Fish & Chips, Fish pie and Sunday Roast are served alongside some forgotten classics such as Sheep's Heid Scotch Broth; traditional Cottage pie; Chicken liver parfait and Eton mess to name a few.
The pub is open 7 days a week serving lunch, bar ‘scran’ and dinner as well as an extensive drinks menu throughout the day.
Breakfast is served from 830-11am on Saturdays and Sundays throughout the year.
The rustic but charming interior of the pub features many of the old features of the building, refreshed with modern Scottish accents and a hint of Scandinavian influences. Furnishings are distressed and reclaimed with tartan and tweeds, adding character and bringing the original interior back to life. Fabrics from the Isle of Bute mixed up with exposed original brickwork and natural tones are sitting alongside tactile Scandinavian finishings and wallpaper by Scottish design duo Timorous Beasties.
The Michelin Guide Bib Gourmand is awarded to an establishment defined as 'exceptional good food at moderate prices'