Welcome to The Canny Man Restaurant & Bar

also at The Piersland House Hotel, Troon

The Canny man was recently purchased by The Piersland House Hotel and has been totally refurbished throughout to a very high standard.

Formally known as the ‘Paraffin Lamp, Lugton’, it was re-opened under its new mantle in June 2007.

Located on the A736 – Barrhead to Irvine road.

The management team are all trained at the Piersland House Hotel, Troon (family owned for the past 25 years) and your ‘host’ is Frazer Dunn who has been with the company for 12 years.

We have created a uniquely designed country pub and restaurant with a very pleasant ambience and offering a warm, friendly service.

20 minutes drive from Newton Mearns, Paisley, Kilmarnock and Irvine.

• Superb lunches, lunchtime snacks and evening meals daily Food served all day Sunday
• Lounge/ bar open all day
• Large parties catered for e.g. Christenings, Funerals, Anniversaries and Retirement parties etc.
• Large car park (100 cars approx)
• Landscaped beer garden and patio
• ‘Children friendly’ – kiddies menu and well maintained outside play area
• Loyalty Club
• Easy access for disabled guests
• Easy access for the disabled
• Free WIFI

Eating out in Ayrshire country at its best in convivial country pub style surroundings.

» More about us

» Detailed directions

» Visit our sister hotel

Alex Hale, The Daily Record June 2007
‘Cracking décor. Excellent food (modern style with a Scottish twist, but at pub prices) Keen staff, quality table service, good wine list and great ambience.’

Annette Hunter via Eat Scotland
‘Lovely pleasant place to have lunch. Something to suit all palates. Very friendly staff and relaxing atmosphere. Already looking forward to my next visit.’

Daily Record – September 2007
The food offered, plays the major part in The Canny Man’s attraction and popularity. Delightful fresh food is served daily with mouth watering lunch and evening menus complimented with daily specials. The food runs from simple fish ‘n’ chips to more jazzy meals like medallions of pork fillet with poached apricots and a mustard and cider sauce.’