The Drift Inn

The Drift Inn
Lamlash, Isle of Arran, North Ayrshire, KA27 8JN
  • Telephone 01770 600608
  • Opening times Wed, Thu & Sun noon–11pm; Fri & Sat noon–1am; closed Mon & Tue.
  • Seasonal times Winter: closed Mon/Tue
  • Bar open Mon–Sun noon–midnight
  • Food served Mon–Sun noon–9pm
  • Average price £10 (Wed–Sun); £18 (evening meal)
  • Website driftinnarran.com
Ayrshire Larder

Listed in the Ayrshire Larderorder a print copy (free + p&p).

With a stunning view of the Holy Isle, warm fires in winter and barbecues in summer, the Drift Inn is somewhere you will want to go back to again and again. This relaxed village pub offers a generous selection of craft beer, including Arran Blonde and Clyde Puffer from the island's brewery, an impressive 55 gins, 60 malts, and over 40 wines. The same passion and commitment shines through in the food, with local sourcing of top-quality ingredients to the fore with dishes such as baked Arran brie, langoustines roasted in garlic butter, the ‘lamb cut of the day’ butchered in house, and fish pie infused with saffron. With space for the kids to run about in the beer garden or for parents to enjoy a cool drink in the sun, even if you’re on holiday, you’ll wish you could make this your local.

  • Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
  • Capacity: 120
  • Open since: 2012

Reviews & features

Interview: Robin Gray, of Robin’s Herbs

18 Mar 2015

Meet Robin Gray, former chef in a Michelin-starred restaurant, now chief herb-grower on Arran

Robin Gray doesn’t have a website. He doesn’t need one. In fact, as he explains, checking on it would only take him away from his work. There is no sense of hard sell about him and a quick google confirm this: he’s hard to find. Buyers come to me, he…

Chef's Choice: Garry Noble on Glenkiln Spring lamb

17 Mar 2015

Garry Noble, head chef at Arran’s Drift Inn loves adding locally reared Glenkiln spring lamb to the

‘We try very hard here to produce food that’s of the highest standard and to do that it’s essential to have fantastic ingredients. I’ve tasted lamb from across Scotland and I have to say that I’ve never had better than Kenny Bone’s Blackface spring lamb…