The Gannet
Glasgow, Strathclyde
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Opened by three friends following a research trip to the Outer Hebrides, where they were greatly taken by the titular seafaring bird, its diving prowess and its famously voracious appetite, Gannet fits snugly into Finnieston's increasingly on-trend gastronomic scene. It also makes all the right noises with its field-to-fork ethos, commitment to zero waste and support of regional Scottish producers. The dining room is suitably modish and informal (shiny metal ducts, rugged stonework, bare light bulbs), although the look has been softened with handmade panelling and round wooden tables. Food-wise, the move to a multi-course ‘tasting menu’ format suggests that chef Peter McKenna and his team have serious culinary ambitions. Sustainably sourced fish, meat from heritage breeds and wild Scottish game all receive due care and attention on the seasonally rich menu: Hebridean squid is joined by celeriac and sparassis (cauliflower fungus); red deer keeps company with spruce, egg yolk and smoked crumb. A quartet of nibbles might bring a smoked and pickled mussel taco, while sweet/citrussy/earthy notes pour forth from a dessert of buckwheat, caramelised white chocolate and blood orange. At lunchtime, you can have two or three courses from a pared-back version of the full menu. Appropriate wine pairings are cherry-picked from a modern global list, while mixologists shake fragrant, floral cocktails at the bar.
