It’s deffo spring and some of Scotland’s bars and restaurants have been freshening up for the new season.
One of the more spendy makeovers has taken place at Balloch’s Tullie Inn where Maclay Inns have shelled out 700,000 smackers to give the bar and restaurant a completely new look.
New glasshouse
As part of the refurbishment, the Tullie has added a new glasshouse to the front of the building and, inside, a Cape Cod nautical themed design has been introduced.
The Tullie’s bar, restaurant and outdoor area was completely stripped back during a four month renovation programme which included levelling out the bar throughout and knocking down walls to create a more open and spacious feel across the bar and restaurant.
The most dramatic change is the Tullie’s bright and airy new glasshouse at the front of the bar and the new double glass door entrance which is now located at the side of the building. Inside, the Tullie’s new bar features a glazed brick wall, stainless steel top and distressed wooden bar. A new coffee and cake station, complete with teacup and teapot lights, has also been introduced.
Maritime feel
Interesting design features throughout the venue include lantern candles, port-hole style mirrors, a snug area with a cosy fire, an area featuring a striking statement stag printed wallpaper, a large Scottish clan map on the ceiling and lots of other quirky nautical highlights.
A new events programme has been dreamed up to go with the new look. Cocktail master classes, craft beer tasting events, wine tasting evenings and a new Sunday night quiz are all on the cards.
New menu
Led by head chef Marc Hall, the team in the kitchen, have produced a fresh menu which blends old faves and new dishes.
Dishes on offer include small plates such as beef tomato & mozzarella salad (£4.95), sharing platters such as the mixed seafood platter (£14.00) and grilled dishes such as 21 day aged 8oz sirloin steak (£19.95).
Mains include slow-cooked pulled pork with BBQ sauce, hand cut potato skins and apple fritters (£13.50), Moroccan lamb stew with herb couscous and warm flatbread (£11.95) and vegetable Pad Thai with noodles, red peppers, pak choi, sugar snap peas and soy on the side (£9.95).