THE world's first inland surfing resort has drawn three celebrated independent Scottish restaurants to its premises.
Lost Shore, located west of Edinburgh, is set to bring Civerinos, Rafa's Diner and Five March to the Canteen restaurant area on the bank of its artificial surf cove upon the resort's opening in the autumn.
The development, backed by hospitality agency Rouge Village, will feature Europe's largest wave pool, along with luxury hilltop lodges, waterfront pods and wellness treatments.
Famous Edinburgh-based pizza chain Civerinos will open its sixth pizzeria at the resort.
Its New York style pizza and Italian street food have gained it an eager audience across the central belt.
Meanwhile, Glasgow's Five March small plates restaurant will open its third restaurant at Lost Shore.
The firm makes a special effort to use locally and ethically sourced ingredients and emphasises vegetarian and vegan options on its menu.
Finally, Rafa's Diner, known for its Mexican dishes, will expand beyond its current Finnieston venue to open their second restaurant on the site.
Andy Roger, CEO of Lost Shore Surf Resort, said: “Lost Shore will become one of Scotland’s leading leisure destinations and with our food and drink offering, our priority was to achieve the perfect balance of quality, diversity, and, most importantly, taste.
“Canteen is bringing a vibrant mix of lively and unique kitchens to Lost Shore, offering surfers and visitors an unforgettable dining experience.
"With the anticipated influx of tourists, we are honoured to showcase the very best of Scotland’s food and drink scene to a domestic and international audience.”
The resorts developers expect that it will bring in more than 160,000 tourists and surfers to the surrounding area per year.
Beer brewed by Leith-based Pilot will be served at Canteen, and Edinburgh's Company Bakery will provide pastries to be sold on-site.
Peter Maniam, co-director at Rogue Village, said: “We're passionate about showcasing the very best of Scotland’s food scene at Lost Shore.
"We are creating a dynamic dining destination that offers something for everyone."
