The Brig o' Doon House Hotel opened its doors to the public in late September 1997. It consists of two restaurants accommodating up to a hundred diners, a function suite with seating for two hundred, a coffee shop seating forty, and five bedrooms.

Its location and baronial banqueting hall with its views of the River Doon and the Brig o' Doon - the setting for the conclusion to Robert Burns' famous tale, 'Tam o' Shanter' - has ensured the hotel's popularity as a wedding and function venue.

It provides excellent value, good quality food, in its two restaurants, seating one hundred in total, with starters and puddings at around three to four pounds, and main courses around eight.

A typical meal could offer grilled Cumberland sausage served on mustard mash with an onion gravy; terrine of west coast seafood wrapped in smoked salmon served with a lime and coriander crème fraiche; the wonderfully named cullen skink with bacon and chives or glazed goats cheese on a herb crouton with honey and mustard dressing.

This could be followed by such robust offerings as traditional haggis wi' neeps, tatties and Ayrshire bacon or beef bourguignon cooked with shallots, bacon, mushrooms and red wine or the more refined pan fried fillet of cod served on a leek and lemon risotto; Ayrshire ham and pineapple salad served with a grain mustard crème fraiche or breast of duck with ginger, cabbage, oranges and a Cointreau Sauce.

Puddings are a triumph, and hard to resist, like warm pear and almond tart with thickened vanilla cream; citrus steamed sponge with lime anglaise sauce or apple and calvados crème brulee with cinnamon ice cream and tuille biscuit leaf.