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Pub of the Week: The Hollybush Inn Hollybush, Ayrshire.

What's the atmosphere like? This place draws people in from far and wide, whether they are hungry for pub grub or something more adventurous from the varied menu. Customers enjoy live music and other events such as the busy Formula One days (whenever a Grand Prix is televised).

Describe the decorIt's bright, welcoming and boasts the 'classic country inn' look you expect. Who drinks here? Different crowds wax and wane depending on whether it's a traditional music session or a quiz night. A steady core of locals are found in the bar most nights, as well as customers who popped in for dinner and lingered for a drink. What about the staff? Licensee John Cameron is aided by manager Nick Petticrew and his assistant Robert Cameron. Top dog in the kitchen is William Ewart, aided by Cameron Uriarte. A large staff of 18 part-timers also help out.

Is the food any good? Starters include strips of beef fillet and diced duck breast marinated in Cajun spice with mixed salad leaves (pounds 4.50). Main courses include shank of Ayrshire lamb with herb mash and minted redcurrant (pounds 10.95) and pork loin with mozzarella and bacon, served with mushroom and cider sauce (pounds 8.95).

Bog Standard The rest rooms are immaculate. Facts McEwan's 70/-, pounds 2.20; Miller, pounds 2.20; whisky and vodka (25ml), pounds 1.35; wine (187ml bottles), pounds 2.95.
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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Date:Sep 26, 2004
Words:235
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