Cranachan is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called ‘the uncontested king of Scottish dessert’. Try it, you’ll love it and it’s our dessert of choice for this years St. Andrews Dinner
You are invited to join us for some fine Scottish fare as we celebrate St. Andrew’s day at Laong’s on the nicht o Saturday November 30th. St. Andrew (Andrew the Apostle) is Scotland’s Patron Saint. Reservations only via our usual social media channels or if you’re old fashioned give us a tinkle on the phone 0837922379
Imported Sea Scallops (US), Stornaway black pudding and crispy bacon. One of our new dishes this week here at Laong’s. It’s all about the flavours!
Join us at Laong’s on Friday 25th January as we indulge in some fine traditional Scottish fayre and celebrate the life of Rabbie Burns, the Bard!
Robert Burns, also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide.
join us for some fine Scottish fare as we celebrate St. Andrew’s day at Laong’s on Friday nicht. St. Andrew (Andrew the Apostle) is Scotland’s Patron Saint. Reservations only via our usual social media channels or if you’re old fashioned give us a tinkle on the phone.
As a nation, the Scots are renowned for their innovative use of the fryer, so much so that when my G.G.G. even greater Great Grandfather Archibald Cameron came up with the idea for this dish, people surprisingly called him an “Eejit”. And behold the deep fried ice cream was born. We use the same recipe to this day, steeped in the history that is all things “deep fried”, we (and this is the true bit) take the finest vanilla ice cream, coat it in a secret coating of secret stuff and serve with a salsa of fresh fruit and a champagne caramel drizzle. Braw!!
True Flavours of Scotland! Bacon wrapped breast of chicken stuffed with line caught, sustainably reared highland haggis. Served with a whisky cream sauce, an array of sautéed seasonal veggies and your choice of tattie (we prefer the mashed kind). Chicken Balmoral at Laong’s Bistro.