Lido
71-74 Main Street
Prestwick
What is it: The former Dome bar and restaurant has been transformed into the second Lido (the other is in Troon) by award-winning operators Buzzworks, who own several venues across Ayrshire. The refurbishment has created a fresh, cool bar and restaurant which wouldn't look out of place on Italy's Amalfi coast, with natural wood, marble and cream leather booths.
Interesting fact: Back in 2011 the group called a judicial review in Scotland's top civil court after South Ayrshire licensing board granted the Wetherspoons chain a licence for a bar in Prestwick. Buzzworks argued that Wetherspoons moving into medium-sized towns would kill off local operators. They lost the battle but I feel they may have had the last laugh based on how busy Lido was.
Verdict: I have yet to find a fault in any Buzzworks venue. Yes, they spend on décor and make their places look beautiful but they also invest in their staff and ensure they are fully equipped to give everyone that walks through their doors the best possible experience. The place was packed during my Monday afternoon visit, so it looks like they've got it right again.
Drink: Good wine and cocktails selection. Try the Amalfi Coast with Lemoncello, fresh lemon, cocktail bitters and sugar for £4.95.
Food: Sticking with the Italian theme, the menu is full of classic recipes. I really enjoyed the Lido's Ravioli of butternut squash with parmesan cream and rocket leaf for £11.95. There is also a great breakfast menu, with pastries from their own nearby bakery.
Price: Pint of lager for £3.65 and cocktails from £4.95: yes you could get cheaper from some of the other establishments along Main Street, but you won't get these surroundings and service.
Alfresco: Prestwick Main Street is pretty compact but there is still some space out front for the summer months and you're only a stone's throw from the beach.
Children: There were quite a few families enjoying themselves on my visit, the staff here are attentive and well trained and nothing was a problem for them.
Avoid if - You prefer a pub atmosphere.
Perfect for: A meal out with family and friends and a few glasses of Prosecco.
Follow me on @andydrink or on Facebook
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article