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One of Hollicom’s hospitality clients have set imaginations alight ahead of their reopening next month.

Glaschu, the beautifully styled food and drink destination which opened in July 2020 and has already won rave reviews, is set to re-open on Monday 17thMay with a new menu and a renewed passion to become one of Scotland’s most loved restaurants.

Situated in Glasgow’s Royal Exchange Square, in the historic private members club, established by traders and merchants of Glasgow in 1825, Glaschu offers a taste of fine dining in the heart of the city.

Already a must-visit destination in Glasgow, under the helm of Head Chef Dion Scott, the team are getting ready to welcome guests to enjoy the finest modern Scottish European food.

The best-sellers remain and this includes the sharing signature dish of Beef Wellington which was a runaway hit last year and also raised funds for charity. Scott who previously trained in Heston Blumenthal’s kitchens and some of London’s most famous restaurants said:

“We can’t wait to be together as a team, lockdown has afforded us the time to work on some really new and exciting dishes and we are so looking forward to being back in the kitchen doing what we do best.

“The Glaschu menu is inspired by Glasgow – it’s humour, generosity, passion, gallus attitude and multi-cultural influences. We celebrate the finest Scottish and European produce at the centre of the plate, and I’ve drawn on international influences to truly enrich the food and the presentation with daring, fervour and flavour.”

Lockdown may have put a pause on trading, but it hasn’t dampened the creativity and commitment from the team which includes General Manager Scott McLean, he has extensive experience having worked with the front of house teams at Gleneagles, Grand Central Hotel, One Devonshire and The Rusacks in St Andrews.

General Manager Scott McLean said:

“Our aim is to deliver something really special for  the people of Scotland and visitors alike and with some firm favourites and new additions we’re excited to be able to take bookings now. 

“ Despite the challenges of the last 12 months, we’re delighted that we will continue to donate five pounds from every signature and best-selling Beef Wellington served in the restaurant which will go to the STV Children’s Appeal, which supports young people affected by poverty in Scotland.”

Spring 2021 feature starter dishes include asparagus and crisp poached egg, the hugely popular lobster tortellini and seared scallops and when it comes to mains, you’ll find fillet of sea trout with panisse, artichoke, fennel and Gordal olive tapenade and the herb-crusted lamb cannon features crisp lamb breast, spring vegetables, and salsa verde.

The Market Menu changes due to seasonality and is £25 for 2, or £30 for 3 courses and this is the same for The Sunday Menu – choose from a selection including Sunday roast, fish of the day and more. Desserts include dark chocolate cremeux, chocolate soil, salted caramel and vanilla ice cream. Also on there is blood orange posset, rhubarb gel and shortbread and George Mews cheese of the day.

Weekend brunch looks set to become a destination fix, with sweet and savoury twists on breakfast favourites – Crunchy Nut Cornflake Panna Cotta has already been proving popular alongside the Full Scottish, vegetarian and vegan options. Buttermilk Pancakes feature roast pears, frangipane, vanilla ice cream and caramel sauce and of course there’s the option of a glass of fizz or the Glaschu Bloody Mary which features a native twist.

Cocktails are also a highlight, and the list celebrates special people from the city’s past and present. Forbes is a nod to Jim Forbes, official tailor to the city’s biggest football teams and this delightful concoction is made with Bowmore 15, almond infused Amaro Nonino and cherry bitters, poured over ice with a side of smoked almonds.

There’s The Barr too, created in homage to the Barr dynasty who created Scotland’s ‘other national drink’. This one features The Glenlivet Single Malt whisky, Grand Marnier, apricot jam, lemon juice, orange bitters and more poured over ice and a small top-up of Barr’s Irn Bru.

The team are in planning mode for the months ahead, with bookings already proving hugely popular for the 6 course tasting menu in partnership with Glasgowist on Tuesday 29th June, from 5-8.30pm. Visit the menu at Private and exclusive dining reservations can also be made now.