‘Stravaig’ meaning ‘to wander’ encompasses our ‘Think Global, Eat Local’ ethos perfectly. So wander off the beaten path into either the street level cafe bar or the downstairs restaurant where you’ll find menus showcasing Scottish produce that isn’t tethered to its roots. Awarded the Michelin Bib Gourmand every year since 2012.
In our quest to use the best local produce, we have been growing some of our own at our small holding farm in Lochlibo, near Neilston, South West of Glasgow.
Since 2015 a small team of dedicated staff have been working hard, growing some of our more unusual ingredients. They have nurtured a range of vegetables including jelly melon cucumbers, purple mange tout, wasabi rocket and cucumelons as well as a wide range of wonderfully colourful carrots, tomatoes and beetroot.
All our staff are encouraged to make the short journey to Lochlibo to help during the course of the season. We grow everything at Lochlibo using as many organic and sustainable practices as possible, re-using one of Glasgow City Councils industrial green houses, growing tomato plants in metal coffee tins to using organic waste from the restaurants and staff collected shredded paper from our offices to make natural compost.
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