The popular loch side village has a new restaurant and takeaway.

Luss Fish & Chip Co. is new restaurant and takeaway offering from Luss Estates in the heart of the picturesque village of Luss, on the banks of Loch Lomond.

The new chippy is the result of the success of the fish menu at the Luss Seafood Bar and in response to customer requests for fish and chips for takeaway.

Because of this demand, the Luss Seafood Bar has evolved into the Luss Fish & Chip Co, with newly designed branding and an interior refurbishment to compliment the new menu.

What’s on the menu?

The menu at the Luss Fish & Chip Co has an emphasis on locally and sustainably sourced ingredients and features traditional chip shop classics, including beer-battered haddock, alongside lighter options such as hot-smoked Scottish salmon Caesar salad.

Loch Lomond Brewery’s Helles Glen Lager and a varied guest ale will be served on tap, alongside a selection of wines.

Continuing the focus on local provenance the batter will be created with Loch Lomond Brewery beer, adding a distinctive and authentically Scottish taste to the fish suppers.

Menu highlights include Scottish scallops with lemon and black pudding crumb, steamed Scottish mussels and Loch Lomond beer battered haddock and chips

Set in newly decorated premises in the heart of the photogentic village, the airy, light interior combines a modern colour palette with rustic wood and industrial subway tiles and is decorated with vintage photography. An extensive outdoor terrace provides additional seating.

Speaking of the new restaurant, Loch Lomond Arms and Luss Fish & Chip Co general manager Alistair Prow commented: “We are delighted to be bringing this exciting new restaurant to the village of Luss.

“Our head chef, Grant Hastie, has created an exciting new menu featuring sustainability sourced seafood and fresh local ingredients.”

Luss Fish & Chip Co is open 7 days a week from 12 – 6pm, for more information please visit their Facebook page.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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