We cook all meals to order and use ingredients sourced as locally as possible: from salad leaves grown in Port Logan to crab caught in the bay. Local farms supply us with wild boar and pork; our steaks are either Galloway beef or from Glen Fyne. Much of the seafood and fish we use comes from Loch Fyne. Our dessert menu includes Cream o' Galloway ice cream (in different flavours or made up by us into sundaes) and farm cheese from Sorbie.

Soups and desserts are home made, as well as "specials" such as fish gratins, mutton casserole, rabbit casserole, venison and salmon dishes. In summer, we offer mussels, scallops, crab and oysters.

Saddleback piglet at the Clash	Wild boar at Kirkbryde

Lunch is from 12 noon to 3 pm, with soup, sandwiches, baguettes, burgers (steak, venison or wild boar) available as well as a few hot dishes and the specials of the day.

Our dinner menu (available between 6 and 8.30 pm) has a choice of starters and a more extensive choice of main courses, including favourites such as scampi, gammon steak and our two of our most popular dishes - halibut goujons in beer batter and steak and ale casserole served in a Yorkshire pudding.

Both menus contain options for vegetarians and a children's menu. Most of our dishes can also be "taken out" in microwaveable containers.