Review on The Sorn Inn
Dating back some 200 years, this white-painted coaching inn is now a thriving family-run pub/restaurant-with-rooms. There's splendid countryside all around and fishing can be arranged on the River Ayr.
The inn's reputation rests largely with its restaurant, where chef Craig Grant works to regularly changing modern menus based around seasonal Scottish produce. You might kick off with red mullet fish soup and lobster tortellini or a spring roll of Sorn Castle pheasant confit with aubergine chutney before moving on to pavé of Scotch beef with pearl barley, wild mushrooms and a haggis beignet or steamed wild sea bass with lemon grass, crab dumpling and Thai-style broth. A cheese course is offered before desserts such as passion fruit crème brûlée or chocolate fondant pudding.
Alternatively opt for The Chop House bar/bistro where the menu offers baguettes, steaks and upmarket pub grub along the lines of warm salad of belly pork with Chinese-style dressing. No real ales are offered, but the wine list is an ever-growing slate of decent bottles and regular favourites plus a few special 'cellar selections'.
The Sorn Inn is also featured in: AA Guide
Rate this RestaurantCuisine
Modern Scottish / Gastro pub
Chef
Craig Grant
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Tue-Fri (All day Sat & Sun)
Dinner: 6.00 - 9.00pm Tue-Sun (8.00pm Sun)
Accepted credit cards
Visa, Master Card