Coylet Inn, Loch Eck – March 2012

Another  pub at the lochside with a fire stop.

Cosy bar with fire,  Harvieston Ruck and Maul on tap with separate dining area.

Pepper rings with Cajun Mayo dip £4.50

Could have been a thinner batter (owner agreed, asked us how we liked the new trial), and a wee bit spicier dip.

All day stack – homemade tattie scone, bacon, stornaway black pudding and a drappit egg £4.75  – one word, delish.  The tattie scone was thick and the drappit egg goey enough.

Ham n Haddy wi a drappit egg £11.95.  More eggs for me.  Smoked haddock in wholegrain mustard sauce with a slice of ham and some lovely smooth mash.  Again a perfect drappit egg to go with the haddy and mash.  Mustard wasn’t too strong (or vinigary) .

Roast pork with roast tatties, parsnips, yorkie pud, buttered cabbage and gravy £8.95

Gorgeous again, only downside was the overcooked yorkie and dry stufing.  Tatties were devine, fluffy inside and crisp outside.

Drambuie bread and butter pudding with custard.
Bit of a disappointment this one, we think the Drambuie went out for a walk along the loch, bit stodgy too.  Think it was made brioche style, but could have been lighter.

Overall good, honest food, friendly service, decor the usual tourist stuff tho.




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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