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The Gannet

Strathclyde, Glasgow - Modern Scottish - Restaurant - £££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

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...

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.

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VENUE DETAILS

1155 Argyle Street
Glasgow
Strathclyde
G3 8TBGB

0141 204 2081

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OTHER INFORMATION

Separate bar, Wheelchair access, Credit card required

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