New chef set to put unique East Lothian cafe with stunning views on the culinary map

One of East Lothian’s most unique eateries which is set upon the clifftops of Quarrel Sands and overlooking the iconic Bass Rock is making some big changes ahead of its reopening, introducing a bespoke menu concept.

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DRIFT is welcoming esteemed chef Lewis Lane to take a leading role in the food and beverage offering and taking the café in a new direction where it will offer a brand new menu including three course meals.

Lewis, who has a wealth of expertise and experience in the industry, is joining the agritourism business after stints at prestigious hotels and restaurants such as Paul Kitching's 21212, Restaurant Mark Greenaway, Timberyard, and Borthwick Castle.

Esteemed chef Lewis Lane will take a leading role in the food and beverage at the cafe

The new food offering which will be available when Drift reopens its indoor space on May 31 is due to demand from customers looking to dine indoors and enjoy the breathtaking views, enjoying all that the cafe, famously made from shipping containers, has to offer.

Lewis, along with the Drift founders Jo and Stuart McNicol have created a Scandinavian-inspired menu with a twist by using fresh Scottish produce with a theme of land and sea, a nod to its coastal location.

Jo McNicol, co-owner of Drift said: “It’s a really exciting time at Drift just now as we welcome Lewis to the team. A new menu and different offering has been on the cards for a while as we’ve had so many requests from customers. We’re confident with Lewis at the helm that we will deliver an exceptional offering which will both surprise and delight our visitors.

“Our aim has always been to serve good, homemade food with as many local or Scottish ingredients as possible but with a point of difference and like nothing else in the area, and with this Scandi twist on the new menu, I think we have achieved this. However our loyal customers don’t have to worry, we still have all the classics available such as our famous Drift roll and they can still book a table to pop in for coffee and cake.”

Lewis added: “Jo and I have been working on this new concept for a while now and I’m excited that we’ll soon be open to the public and be able to get their feedback on the new dishes which keep agritourism and authentic ingredients from the great Scottish larder at its core.”

“I was born in Stornoway so in a way I have come back to my roots, living and working by the sea is certainly in my blood. We’ve incorporated this into the menu as we are so lucky at the amazing fresh seafood and local produce right on our doorstep.

“Throughout the process we would find produce which we wanted to use and then base the dish around the one ingredient and I think it works, it’s important to take inspiration from your surroundings.”

The business is still looking to grow its kitchen team as the kitchen has now been expanded to cope with demand expected throughout summer.

Customers can now book a table indoors for a reservation from May 31 and beyond at www.driftalong.co.uk.

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