Loch Fyne launches largest menu overhaul in 25-year history

Greene King's Loch Fyne Restaurants has launched its largest menu overhaul in its 25-year history, with the aim to make the seafood and shellfish in its new summer menu more accessible to everyone.

The new summer menu, which is now available, has a stronger focus on world flavours, easy-to-eat fish dishes and more non-seafood options.

A new ‘in a roll’ section of the menu features a crab and lobster burger with cocktail sauce, a crispy prawn roll with mayonnaise and a fish finger BLT with tartare sauce.

Diners seeking non-seafood can choose from a 28-day aged ribeye steak, pressed lamb shoulder and lamb rump with smoked aubergine purée and confit duck leg among many more options.

Liz Williams, director and general manager, said, “With our new summer menu we are presenting seafood and shellfish in new ways that can be enjoyed by everyone.

“People who don’t want to get their hands dirty can still enjoy the amazing flavours of shellfish like crab or lobster in our burger.

“For those who don’t want fish there is also a selection of wonderful meat and vegetarian dishes.

“We are offering a fantastic range, from more traditional dishes to our ‘in a roll’ options all for great value, so there is something for everyone to enjoy.”

Diners will also benefit from new promotions such as ‘Mussel Madness’ on Tuesdays, which offers unlimited mussels and a drink, with a choice of nine different flavours of mussels including Thai red curry, mussel mac ‘n’ cheese and korma mussels.

On ‘Fish and Fizz’ Fridays, guests can obtain a voucher from the Loch Fyne Facebook page in order to purchase fish and chips for two and a bottle of Prosecco.